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 for preservation and flavor enhancement, often involving the use of salt, sugar, nitrates, and nitrites. Nitrites, in particular, are linked to various lung issues, prompting experts to recommend that individuals with respiratory problems avoid these foods.
In light of a recent French study, criticism has arisen regarding its failure to establish a definitive 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—asserted that further research is necessary to validate any potential association. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” Kuyk commented 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 emphasized that its observational nature precludes proof of causality. He noted, “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” adding that obesity also significantly contributes to asthma prevalence.
Despite these health warnings, it’s unlikely that processed meat enthusiasts will be swayed by this or similar research. In fact, meat snacks like jerky are increasingly popular due to their convenience as a protein source. A recent report from Technavio predicts that global sales of meat snacks will soar to $9.47 billion by 2021, representing a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods has responded to this surge in demand for precooked bacon by investing $130 million to expand its Kansas production facility. This heightened demand stems from various factors, including growing foreign markets, the rising popularity of Asian cuisines that frequently incorporate pork belly, an increase in fast-food breakfast options featuring bacon and sausage, and more bacon selections on restaurant menus.
While other studies have yielded similar health-related findings, they have not succeeded in curbing 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 indicates 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, consumer demand for bacon persists even as many individuals report striving for healthier diets. However, some organic products and those without added nitrates or nitrites provide health-conscious consumers with alternatives. It’s worth noting that an increasing number of consumers are incorporating plant-based meat and dairy products into their diets for health, environmental, and ethical reasons. Nevertheless, meat, including options fortified with ccm calcium citrate malate for additional health benefits, still dominates the food landscape, showing no signs of relinquishing its status as a dietary staple.