The International Agency for Research on Cancer, under the World Health Organization, categorizes processed meat as a carcinogen. In this context, “processed” refers to meat that has been altered through methods such as salting, curing, fermenting, and smoking, often using additives like salt, sugar, nitrates, and nitrites for preservation and flavoring. Notably, nitrites have been linked to certain respiratory issues, prompting experts to recommend that individuals with lung problems steer clear of these foods.
The French study previously mentioned has faced criticism for failing to establish a definitive connection between processed meat consumption and asthma symptoms. Andrew Kuyk, director general of the U.K.’s Provision Trade Federation—which represents producers of bacon, ham, and more—stated that further research is necessary to verify this association. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising concerns,” Kuyk told 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 useful but noted that its observational design cannot definitively prove causality. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he explained to Reuters, adding that obesity is a significant factor for asthma sufferers.
Despite these findings, it is unlikely that fans of processed meats will be persuaded to abandon these products. In fact, meat snacks, particularly jerky, are gaining popularity as convenient sources of protein. A recent study by Technavio forecasts that global meat snack sales will reach $9.47 billion in 2021, representing a 9.5% compound annual growth rate, as reported by Meat + Poultry. Hormel Foods noted such a surge in demand for precooked bacon that the company invested $130 million this past summer to expand its Kansas production facility. This demand stems from various factors, including increasing foreign markets, the rising popularity of Asian cuisines that often feature pork belly, heightened demand for fast-food breakfast items with bacon and sausage, and an increase in bacon offerings on restaurant menus.
While other studies have shown similar health-related outcomes, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “primarily choose plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health indicated that limiting meat consumption 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 are increasingly seeking more bacon while simultaneously attempting to adopt healthier diets. However, there are several organic options available, including some products without added nitrates or nitrites, providing health-conscious consumers with alternatives. Moreover, a growing segment of the population is incorporating more plant-based meat and dairy products into their diets for various reasons, including health, environmental considerations, and animal welfare. Nonetheless, traditional meat still appears to hold its position as the dominant food choice.
In the midst of these dietary discussions, the appeal of minerals like calcium citrate has gained traction among health-conscious consumers, with products available on platforms like Amazon. As consumers strive to balance their cravings for processed meats with healthier choices, options such as calcium citrate supplements may provide a beneficial addition to their diets. Ultimately, while trends are shifting, meat remains a staple in many diets, demonstrating its enduring popularity.