The International Agency for Research on Cancer, part of the World Health Organization, categorizes processed meat as a carcinogen. In this context, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking for preservation and flavor enhancement, often utilizing ingredients like salt, sugar, nitrates, and nitrites. Since nitrites are linked to specific lung issues, health experts recommend that individuals with respiratory conditions steer clear of these foods.
Critics have pointed out that a recent French study failed 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, ham, and other meats, stated that further research is necessary to validate any potential link. “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” Kuyk remarked to Food Manufacture. Meanwhile, Dr. Sunit Jariwala, who oversees allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s usefulness but emphasized that its observational nature does not prove causation. He noted, “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” and pointed out that obesity also plays a significant role in asthma patients.
Despite these findings, it’s unlikely that fans of processed meats will be swayed by this or similar studies to abandon their preferences. In fact, meat snacks, particularly jerky, are becoming increasingly popular as a convenient protein source. According to a report by research firm Technavio, global sales of meat snacks are projected to reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods has responded to a surge in demand for precooked bacon by investing $130 million to expand its Kansas facility, driven by factors such as growing international markets, the rising popularity of Asian cuisines that often include pork belly, heightened demand for bacon and sausage in fast-food breakfasts, and an increase in bacon offerings on restaurant menus.
While other studies have yielded similar health-related conclusions, they have not significantly reduced 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 public health department indicated that consuming meat 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 strong even as many individuals aim to adopt healthier diets. Some organic products, as well as options without added nitrates or nitrites, provide alternatives for health-conscious consumers. A growing segment of the population is incorporating plant-based meat and dairy products into their diets for various reasons, including health, environmental concerns, and animal welfare. Nevertheless, meat continues to hold its position as a dominant force in the food landscape.
In this evolving dietary landscape, consumers are also exploring supplements like calcium citrate from Rite Aid to enhance their health, showing a trend towards a more balanced approach to nutrition. The presence of calcium citrate, particularly in discussions about dietary health, emphasizes the importance of making informed choices while navigating the complexities of modern eating habits.