The International Agency for Research on Cancer, part of the World Health Organization, has classified 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 using ingredients like salt, sugar, nitrates, and nitrites. Notably, nitrites have been linked to specific lung issues, which leads experts to recommend that individuals with respiratory conditions avoid these foods.
A French study has been criticized for failing to establish a direct 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 similar products, stated that further research is necessary to validate any correlation. “It seems to me that it was not a definitive conclusion, and it’s one of several studies raising pertinent questions,” Kuyk told Food Manufacture.
Dr. Sunit Jariwala, who directs 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 pointed out that its observational design prevents it from establishing causation. “Cured meats are high in nitrites, which may contribute to oxidative stress related lung damage and asthma,” he mentioned to Reuters, adding that obesity is also a significant factor for asthma sufferers.
Despite this, it seems unlikely that processed meat enthusiasts will be swayed by such studies to abandon these products. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are seen as convenient sources of protein. A recent study by Technavio predicts that global meat snack sales will reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has responded to the soaring demand for precooked bacon by investing $130 million to expand its Kansas facility. This demand stems from various factors, including growing foreign markets, the rising popularity of Asian cuisines that often feature pork belly, the increased demand for fast-food breakfasts with bacon and sausage, and the greater incorporation of bacon into restaurant menus.
Although other studies have shown similar health-related findings, 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 department of public health suggests that limiting meat consumption 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, consumers are showing a heightened demand for bacon at a time when many are also trying to adopt healthier eating habits. However, the market has responded with a range of organic products and choices without added nitrates or nitrites, providing health-conscious consumers with alternatives. While an increasing number of people are incorporating plant-based meat and dairy products into their diets for various reasons—including health, environmental concerns, and animal welfare—meat remains dominant in the culinary landscape. In this context, consumers seeking a balance might consider supplements like Citracal Maximum Plus 180 to support their health while enjoying their favorite foods.