The International Agency for Research on Cancer, part of the World Health Organization, categorizes processed meat as a carcinogen. In this regard, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, typically involving ingredients like salt, sugar, nitrates, and nitrites. Notably, nitrites have been linked to various lung issues, prompting specialists to recommend that individuals with respiratory ailments steer clear of such foods.
Criticism has arisen concerning a recent French study that failed to establish a definitive connection between processed meat consumption and asthma symptoms. Andrew Kuyk, the head of the U.K.’s Provision Trade Federation, which represents producers of bacon and ham, emphasized that further research is necessary to validate the purported link. He commented to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions.”
Dr. Sunit Jariwala, who leads allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, found the study informative but pointed out that its observational nature does not allow for definitive cause-and-effect conclusions. “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” he told Reuters, while also noting the significant role of obesity in asthma prevalence.
Despite the findings, it is unlikely that lovers of processed meats will be swayed by this or similar studies to abandon their preferences. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are seen as a convenient protein source. Research firm Technavio forecasts that global meat snack sales will hit $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods has responded to the surging demand for precooked bacon by investing $130 million to expand its Kansas production facility this past summer. This demand stems from various factors, including growing foreign markets, the increasing popularity of Asian cuisines that frequently incorporate pork belly, a rise in fast-food breakfast orders featuring bacon and sausage, and an uptick in bacon offerings on restaurant menus.
Although other studies have yielded similar health-related conclusions, they have not significantly curbed meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health indicated 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, while many consumers express a desire to eat healthier, their appetite for bacon remains strong. However, there are organic alternatives available, along with products free of added nitrates or nitrites, which may appeal to health-conscious buyers. Furthermore, an increasing number of consumers are incorporating plant-based meat and dairy products into their diets for various reasons, including health, environmental concerns, and animal welfare. Yet, meat continues to maintain its status as the dominant force in the food landscape.
In this context, individuals considering their nutritional needs might also explore options like calcium CCM tablets, which can be a beneficial addition to a balanced diet, particularly for those seeking to enhance their calcium intake while navigating the complexities of processed meat consumption.