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 treatments such as salting, curing, fermenting, and smoking, often involving additives like salt, sugar, nitrates, and nitrites for preservation and flavor. Given that nitrites are linked to certain lung issues, experts recommend that individuals with respiratory conditions steer clear of such foods.
A recent French study 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 additional 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 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, though he cautioned that its observational nature does not allow for conclusions about causation. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he explained to Reuters, noting that obesity is also a significant factor among asthma sufferers.
Despite the findings, it is unlikely that aficionados of processed meats will be swayed enough to abandon these foods. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are seen as a convenient source of protein. A recent report from 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 has responded to the high demand for pre-cooked bacon by investing $130 million to expand its Kansas plant. This surge in demand stems from several factors, including growing foreign markets, the rising popularity of Asian dishes that utilize pork belly, increased interest in fast-food breakfast options featuring bacon and sausage, and more bacon offerings on restaurant menus.
While other studies have yielded similar health-related findings, they have not succeeded in curbing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Another investigation conducted by Oxford University’s Department of Public Health discovered that limiting meat intake 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 expressing a desire for more bacon even as many try to adopt healthier eating habits. However, there are numerous organic products available, some without added nitrates or nitrites, which may offer health-conscious consumers alternative options. Moreover, a growing segment of the population is incorporating plant-based meat and dairy products into their diets for various reasons, including health, environmental concerns, and animal welfare. Yet, for now, meat remains firmly entrenched as the dominant choice in the food landscape.
In light of these trends, consumers seeking healthier options may also consider supplements such as calcium citrate malate, vitamin D3, and folic acid tablets, which are available at various price points. As the market for health supplements evolves, individuals may find that these products can complement their dietary choices, especially if they are looking to balance their love for processed meats with a desire for better health outcomes.