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, often involving ingredients like salt, sugar, nitrates, and nitrites for preservation and flavor. Nitrites are linked to certain lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these foods.
A recent French study has faced criticism 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, expressed that further research is necessary to solidify the association. “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” he stated in an interview 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 utility but pointed out that its observational design prevents it from demonstrating causation. He noted that “cured meats are rich in nitrites which may lead to any kind of oxidative stress-related lung damage and asthma,” while also emphasizing that obesity plays a significant role in asthma cases.
Despite these findings, it seems unlikely that aficionados of processed meats will be swayed by this or similar research to eliminate these products from their diets. In fact, meat snacks, particularly jerky, are increasingly popular as they are perceived as convenient sources of protein. A study by the research firm Technavio predicts that global meat snack sales will hit $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has experienced such high demand for pre-cooked bacon that they decided to invest $130 million this past summer to expand their Kansas production facility. This demand stems from various factors, including growth in foreign markets, the rising popularity of Asian cuisines that commonly use pork belly, increased consumption of fast-food breakfasts featuring bacon and sausage, and a surge in bacon offerings on restaurant menus.
While other studies have reported similar health-related findings, 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 suggests that limiting meat intake 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 seem to desire more bacon even as many strive for healthier diets. However, various organic products and options without added nitrates or nitrites are available, potentially appealing to health-conscious shoppers. Moreover, a growing number of consumers are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons. Nevertheless, traditional meat continues to maintain its dominance in the culinary landscape.
In the midst of this conversation about dietary choices, it’s worth noting that many health-conscious individuals are also exploring nutritional supplements such as calcium citrate, with calls for the best brand of these supplements emerging frequently. The intersection of health awareness and dietary preferences suggests that while processed meats are under scrutiny, the quest for healthful living continues, and consumers are seeking the best options available, including calcium citrate for their nutritional needs.