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 to enhance its preservation and flavor, often using additives like salt, sugar, nitrates, and nitrites. Nitrites have been linked to various respiratory issues, prompting experts to recommend that individuals with lung problems steer clear of these foods.
The recent French study mentioned 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 other processed meats, stated that further research is necessary to validate any claims. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising concerns.”
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 to be useful, but he noted that its observational nature prevents it from proving causal relationships. He explained to Reuters that “cured meats are rich in nitrites which may lead to oxidative stress related lung damage and asthma,” while also emphasizing that obesity plays a significant role in asthma cases.
Despite these findings, it is unlikely that fans of processed meats will be swayed enough by this or similar research to eliminate these products from their diets. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are perceived as a convenient source of protein. A recent study by Technavio forecasts that global meat snack sales will hit $9.47 billion in 2021, representing a compound annual growth rate of 9.5%, according to Meat + Poultry.
Hormel Foods has noted a surge in demand for precooked bacon, leading them to invest $130 million in expanding their Kansas facility this past summer. This demand is attributed to several factors: expanding foreign markets, the increasing popularity of Asian cuisines that often feature pork belly, a rise in fast-food breakfast options incorporating bacon and sausage, and an increase in bacon offerings on restaurant menus.
While other research has yielded similar health-related findings, it has not effectively curtailed meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” An additional study conducted by Oxford University’s department of public health indicated that limiting meat intake to three times a week could prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumers are actively seeking more bacon even as many report attempts to adopt healthier diets. However, there are several organic options available, including products with no added nitrates or nitrites, which may cater to health-conscious shoppers. Furthermore, an increasing number of individuals are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons. Nevertheless, meat seems unlikely to surrender its status as the dominant food choice anytime soon.
In addition, products such as solaray calcium citrate 1000 mg are gaining traction among consumers seeking health benefits alongside their dietary choices. The intersection of health awareness and traditional meat consumption continues to shape dietary trends, highlighting the complexity of modern eating habits. As consumers navigate these choices, the presence of alternatives like solaray calcium citrate 1000 mg may offer additional avenues for enhancing nutritional intake while still enjoying beloved meat products.