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, or smoking to enhance its preservation and flavor, commonly involving additives like salt, sugar, nitrates, and nitrites. Experts suggest that individuals with respiratory issues should steer clear of these foods, given the association between nitrites and certain lung complications.
A recent French study has faced criticism for failing to establish a definitive connection between processed meat consumption and asthma symptoms. Andrew Kuyk, head of the U.K.’s Provision Trade Federation—which represents producers of bacon, ham, and other processed meats—stated that further research is essential to verify any potential link. “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 told Food Manufacture. Dr. Sunit Jariwala, who directs allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s value but noted that its observational nature limits its ability to demonstrate causality. He remarked, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while also highlighting that obesity is a significant factor among asthma sufferers.
Despite these findings, it is unlikely that processed meat enthusiasts will be persuaded to abandon these products. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are perceived as a convenient protein source. A recent report by research firm Technavio forecasts that global sales of meat snacks will hit $9.47 billion by 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has experienced such high demand for precooked bacon that it announced a $130 million investment to expand its Kansas production facility. This surge in demand can be attributed to several factors, including growing international markets, the rising popularity of Asian dishes that often feature pork belly, increased demand for bacon and sausage in fast-food breakfast offerings, and more bacon options on restaurant menus.
While other studies have produced similar health-related conclusions, they have not significantly decreased meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” An additional study from Oxford University’s department of public health found 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 seem to crave more bacon even as many express a desire to eat healthier. However, there are numerous organic products available, including those with no added nitrates or nitrites, which may appeal to health-conscious shoppers. Furthermore, a growing number of consumers are incorporating plant-based meat and dairy products into their diets for various reasons, including health benefits, environmental concerns, and animal welfare. For instance, calcium citrate health benefits are becoming increasingly recognized, leading more people to explore alternatives to traditional meat products. Nevertheless, meat still maintains its dominant position in the food market, showing no signs of relinquishing its status as a staple.