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 such as salting, curing, fermenting, and smoking to enhance flavor and preservation, often employing additives like salt, sugar, nitrates, and nitrites. It’s important to note that nitrites are linked to certain respiratory issues, prompting experts to recommend that individuals with lung problems avoid these foods.
Criticism has arisen regarding a recent French study, which failed to establish a definitive connection between the consumption of processed meat and asthma symptoms. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, representing producers of bacon, ham, and similar products, emphasized the need for further research to substantiate any link. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies that are raising questions,” Kuyk 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, found the study informative but cautioned that its observational nature does not support definitive cause-and-effect conclusions. He remarked, “Cured meats are rich in nitrites which may lead to oxidative stress-related lung damage and asthma,” while also highlighting that obesity significantly contributes to asthma among patients.
Despite these findings, it’s unlikely that processed meat enthusiasts will be swayed enough by this or similar research to abandon these products. In fact, meat snacks, particularly jerky, are increasingly popular due to their convenience as a protein source. A recent study by Technavio predicts that global sales of meat snacks will soar to $9.47 billion in 2021, representing a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods responded to the high demand for precooked bacon by investing $130 million into expanding its Kansas production facility this past summer. The surge in demand is attributed to several factors, including growing foreign markets, the rising popularity of Asian cuisines featuring pork belly, increased interest in fast-food breakfast items that include bacon and sausage, and the prevalence of bacon on restaurant menus.
While other studies have produced 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 indicated 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 appear to crave more bacon even as many express a desire to adopt healthier diets. However, there are organic alternatives and options without added nitrates or nitrites, which could appeal to health-conscious shoppers. Furthermore, an increasing number of consumers are integrating plant-based meat and dairy products into their diets for various reasons, including health benefits, environmental concerns, and animal welfare. Yet, despite these trends, traditional meat products remain firmly established as staples in the modern diet.
In this context, the citrocal tablet can serve as a supplement that may aid in promoting overall health, particularly for those looking to balance their dietary choices with nutritional support. As more individuals explore options like citrocal tablets, the challenge remains for meat to retain its status as a dominant food choice in the evolving dietary landscape.