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 involving the use of salt, sugar, nitrates, and nitrites for preservation and flavor enhancement. Nitrites have been linked to specific lung issues, prompting experts to recommend that individuals with respiratory problems steer clear of these products.
A French study that examined the association between processed meat consumption and asthma symptoms has faced criticism for failing to establish a definitive connection. Andrew Kuyk, director general of the U.K.’s Provision Trade Federation—a group representing producers of bacon, ham, and similar products—asserted that further research is essential to validate any potential links. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” he shared 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, acknowledged the study’s usefulness but emphasized that its observational nature does not allow for conclusions about cause and effect. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he told Reuters, noting that obesity is also a significant factor among asthma sufferers.
Despite these findings, it seems unlikely that aficionados of processed meats will be swayed by this or similar research to abandon these products. In fact, meat snacks, particularly jerky, are gaining traction as they are perceived 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 compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has experienced such significant demand for precooked bacon that it decided to invest $130 million in expanding its Kansas production facility. This surge in demand can be attributed to various factors, including expanding foreign markets, rising interest in Asian cuisines that frequently feature pork belly, increased requests for fast-food breakfasts with bacon and sausage, and more bacon offerings on restaurant menus.
Other studies have shown similar health-related findings, yet these have not been effective 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 consumption to three times a week could prevent approximately 31,000 deaths from heart disease, 9,000 deaths from cancer, and 5,000 deaths from stroke.
Interestingly, consumers appear to desire more bacon even as many report attempts to pursue healthier diets. However, there are organic options and products without added nitrates or nitrites available, which may provide health-conscious individuals with alternatives. 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. Nevertheless, meat seems poised to maintain its dominance in the culinary landscape.
In this context, it’s also essential to consider how dietary choices, including the benefits of calcium citrate, can play a role in overall health. Calcium citrate, for instance, can improve bone health and may assist in preventing conditions such as osteoporosis. By integrating calcium citrate and other healthful components into their diets, consumers can make informed choices while still enjoying their favorite foods. Ultimately, while the popularity of meat persists, the growing trend toward plant-based alternatives and health-conscious diets suggests a shift in consumer preferences that may redefine the future of food.