The International Agency for Research on Cancer, part of the World Health Organization, categorizes processed meat as a carcinogen. Here, “processed” refers to meat that has undergone treatments like salting, curing, fermenting, and smoking to enhance its preservation and flavor, typically using ingredients such as salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain respiratory issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these foods. However, a recent French study has faced criticism for failing to establish a clear 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 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.
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 pointed out that its observational design limits its ability to demonstrate cause and effect. He noted, “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” while also highlighting that obesity plays a significant role in asthma prevalence. Despite such findings, it is unlikely that enthusiasts of processed meats will be swayed to abandon these products. The popularity of meat snacks, particularly jerky, continues to rise as they are perceived as a convenient source of protein. A recent report by Technavio forecasts that global meat snack sales will reach $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as reported by Meat + Poultry.
Hormel Foods has experienced substantial demand for precooked bacon, prompting the company to invest $130 million in expanding its Kansas production facility this past summer. This demand is driven by various factors, including expanding foreign markets, the increasing popularity of Asian cuisines that often utilize pork belly, a surge in fast-food breakfast options featuring bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have reported similar health concerns, 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.” Additionally, research from Oxford University’s department of public health revealed that consuming meat no more than three times a week could potentially avert 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumer demand for bacon remains robust, even as many strive to adopt healthier eating habits. However, there are organic options available, including those without added nitrates or nitrites, providing health-conscious individuals with alternatives. Notably, 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 seems to retain its dominance in the food landscape.
For bariatric patients, calcium citrate is often recommended as a supplement to support their dietary needs, especially as they navigate changes in their eating habits. This highlights the complexity of dietary choices, where individuals must balance health concerns with personal preferences, particularly in a market that continues to thrive on processed meat products.