The International Agency for Research on Cancer, part of the World Health Organization, classifies processed meat as a carcinogen. In this context, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking, typically involving ingredients like salt, sugar, nitrates, and nitrites for preservation and flavoring. Given that nitrites are linked to certain lung issues, experts recommend that individuals with respiratory conditions should steer clear of these foods.
However, 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 producers of bacon and ham—stated that further research is necessary to validate this association. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues.” 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 noted its observational design precludes establishing cause and effect. He explained to Reuters, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while also highlighting that obesity significantly affects asthma patients.
Despite these findings, it is unlikely that processed meat enthusiasts will be swayed by this or similar research. In fact, meat snacks, particularly jerky, are increasingly popular as they are seen as a convenient protein source. A recent analysis by Technavio predicts that global sales of meat snacks will reach $9.47 billion in 2021, representing a 9.5% compound annual growth rate, according to Meat + Poultry. Hormel Foods has responded to the surging demand for precooked bacon by investing $130 million to expand its Kansas production facility. This growing demand is driven by several factors, including expanding international markets, the rising popularity of Asian cuisines that often feature pork belly, increased consumer interest in fast-food breakfasts with bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have reported similar health risks, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat and avoid processed meat.” An additional study conducted by Oxford University’s Department of Public Health suggested that limiting meat consumption to no more than three times a week could prevent 31,000 deaths from heart disease, 9,000 deaths from cancer, and 5,000 deaths from stroke.
Interestingly, consumers seem to desire more bacon even as many express a goal of adopting healthier eating habits. However, there are various organic options available, including those without added nitrates or nitrites, which may appeal to health-conscious shoppers. Additionally, an increasing number of consumers are incorporating plant-based meat and dairy alternatives into their diets for reasons related to health, environmental concerns, and animal welfare. Nevertheless, traditional meat continues to dominate the food landscape, and calcium citrate is recommended for those who wish to boost their calcium intake in a more health-conscious way. Ultimately, while many are exploring alternative diets, meat remains a staple for a significant portion of the population.