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 to enhance preservation and flavor, often involving substances like salt, sugar, nitrates, and nitrites. Nitrites are linked to certain lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these foods.
Regarding a French study that examined the connection between processed meat consumption and asthma symptoms, it has faced criticism for failing to establish a definitive link. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, which represents producers of bacon, ham, and similar products, stated that more research is required to validate this association. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” Kuyk shared with 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 usefulness but noted that its observational nature prevents it from confirming causation. He pointed out that “Cured meats are rich in nitrites which may lead to oxidative stress related lung damage and asthma,” while also highlighting that obesity is a significant factor among asthma sufferers.
Despite these findings, it is unlikely that enthusiasts of processed meats will be persuaded to abandon these products. Meat snacks, particularly jerky, are increasingly popular as they are seen as convenient sources of protein. A recent study by Technavio forecasts that global meat snack sales will hit $9.47 billion by 2021, reflecting a 9.5% compound annual growth rate, as reported by Meat + Poultry. Hormel Foods has experienced such high demand for precooked bacon that the company allocated $130 million this past summer to expand its Kansas production facility. This demand stems from various factors, including growing foreign markets, the rise in popularity of Asian cuisines that often feature pork belly, increased demand for bacon and sausage in fast-food breakfast offerings, and more bacon options on restaurant menus.
Other studies have yielded similar health-related findings but 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.” 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 heart disease deaths, 9,000 cancer deaths, and 5,000 deaths from stroke.
Interestingly, consumers seem to crave more bacon even as many express a desire for healthier diets. There are organic options available, including products with no added nitrates or nitrites, which may appeal to health-conscious shoppers. While a growing number of consumers are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons, traditional meat still appears to maintain its dominance in the culinary landscape. Furthermore, brands promoting calcium citrate as a dietary supplement are also gaining traction, potentially providing consumers with additional choices for enhancing their health while enjoying their favorite foods.