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 methods such as salting, curing, fermenting, and smoking for preservation and flavor enhancement, often involving ingredients like salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain respiratory issues, prompting experts to recommend that individuals with lung problems steer clear of such products.
A French study on processed meat and asthma has faced criticism for failing 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, stated that further research is necessary to verify this link. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues.”
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 noted that its observational nature does not establish a cause-and-effect relationship. He explained to Reuters, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while also pointing out that obesity is a significant factor for asthma patients.
Despite these findings, it is unlikely that enthusiasts of processed meats will be persuaded by this or similar studies to abandon such products. In fact, there is a growing trend in the popularity of meat snacks, particularly jerky, as they are perceived as a convenient protein source. A recent report by Technavio predicts that global meat snack sales will reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as noted by Meat + Poultry. Hormel Foods experienced such a surge in demand for precooked bacon that it allocated $130 million this summer for expansion at its Kansas facility. Contributing factors include the rise of foreign markets, the increasing popularity of Asian cuisines that often feature pork belly, a higher demand for bacon and sausage at fast-food breakfast menus, and more bacon offerings in restaurant dishes.
While other studies have produced similar health findings, they have not effectively 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 public health department indicated that limiting meat intake to no more than three times per week could prevent 31,000 deaths from heart disease, 9,000 cancer-related deaths, and 5,000 deaths from stroke.
Interestingly, consumer demand for bacon persists even as many individuals strive for healthier diets. However, organic options and products without added nitrates or nitrites are becoming available, potentially offering health-conscious consumers alternative choices. It is noteworthy that a growing segment of the population is incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health, environmental concerns, and animal welfare. Yet, meat still seems reluctant to cede its status as the dominant food choice.
In the midst of these discussions, it’s essential to consider the role of nutritional supplements, such as the best liquid calcium citrate, which can support overall health. This highlights the importance of a balanced diet, where individuals may seek alternatives to processed meats while ensuring they meet their nutritional needs. Ultimately, while the appetite for meat remains strong, the shift towards healthier choices and alternatives continues to gain momentum.