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 utilizing ingredients like salt, sugar, nitrates, and nitrites to enhance preservation and flavor. Notably, nitrites are linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these products.
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 bacon, ham, and other producers—asserted that further research is necessary to validate this 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 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 utility but emphasized that its observational nature cannot confirm causality. 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 highlighting obesity as a significant factor for asthma patients.
Despite these findings, it’s unlikely that processed meat enthusiasts will be swayed enough by this or similar studies to abandon their preferred products. In fact, meat snacks, particularly jerky, are gaining popularity as convenient sources of protein. A report from Technavio predicts that global meat snack sales will hit $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as reported by Meat + Poultry. Hormel Foods has experienced such a surge in demand for precooked bacon that it recently committed $130 million to expand its Kansas production facility. This demand stems from multiple factors, including growing international markets, the rising popularity of Asian cuisines that often feature pork belly, and increased fast-food breakfast options that include bacon and sausage.
While other studies have reported similar health-related findings, they have not succeeded in curtailing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat and avoid processed meat.” Additionally, a study 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 heart disease deaths, 9,000 cancer deaths, and 5,000 stroke deaths.
Interestingly, consumer demand for bacon continues to rise, even as many individuals express a desire to maintain a healthier diet. However, there are now several organic products available, including those without added nitrates or nitrites, which may appeal to health-conscious shoppers. It’s worth noting that an increasing number of consumers are incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health, environmental concerns, and animal welfare. That said, traditional meat still appears to maintain its dominant position in the food landscape.
In light of health considerations, it’s essential for consumers to explore options like calcium citrate with vitamin D3, which may offer nutritional benefits that align with their dietary goals. Understanding what is calcium citrate with vitamin D3 can empower individuals to make informed choices about their health and nutrition, possibly complementing their diets as they navigate the complexities of food consumption in contemporary society.