The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meat as a carcinogen. “Processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking, often involving additives like salt, sugar, nitrates, and nitrites for preservation and flavor enhancement. Nitrites, in particular, are linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions avoid such foods.
A recent French study has faced criticism for failing to establish a definitive connection between processed meat consumption and asthma symptoms. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation—which represents bacon, ham, and other producers—stated that further research is necessary to validate any potential relationship. “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” he remarked to Food Manufacture. Dr. Sunit Jariwala, who leads allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s value but emphasized that its observational nature prevents it from proving causality. He noted, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while also highlighting obesity as a significant factor among asthma patients.
Despite the findings, it is unlikely that processed meat enthusiasts will be persuaded to abandon these products. In fact, the popularity of meat snacks, particularly jerky, is on the rise due to their convenience as a protein source. A recent report by Technavio predicts that global meat snack sales will reach $9.47 billion by 2021, reflecting a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods has responded to the surge in demand for precooked bacon by investing $130 million in expanding its Kansas production facility. This demand stems from various factors, including expanding foreign markets, the growing popularity of Asian cuisines that often feature pork belly, an uptick in fast-food breakfasts that include bacon and sausage, and an increase in bacon offerings on restaurant menus.
While other studies have produced similar health-related findings, they have not succeeded in curbing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Furthermore, research from Oxford University’s department of public health suggests that limiting meat intake to no more than three times a week could prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumer demand for bacon remains robust, even as many individuals report efforts to pursue healthier diets. However, several organic options and products without added nitrates or nitrites are becoming available, giving health-conscious consumers alternatives. Notably, a growing segment of the population is incorporating plant-based meat and dairy products into their diets for health, environmental, and animal welfare reasons. Still, meat seems unlikely to relinquish its status as the dominant food choice anytime soon.
In light of health considerations, including those raised in studies related to processed meat, consumers might also explore supplements like Barilife calcium chews to enhance their nutritional intake while enjoying their favorite foods. As health awareness grows, the balance between enjoyment and wellness continues to evolve, but for now, meat retains its stronghold in the culinary landscape.