The World Health Organization’s International Agency for Research on Cancer has designated processed meat as a carcinogen. In this context, “processed” refers to meat that has been preserved and/or flavored through methods such as salting, curing, fermenting, and smoking, often involving the use of salt, sugar, nitrates, and nitrites. Nitrites, in particular, are linked to certain respiratory issues, prompting experts to recommend that individuals with lung problems steer clear of such foods.
A recent French study has faced criticism for failing to establish a direct 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 meats, emphasized that further research is necessary to validate any potential links. “It seems to me that this is not a definitive conclusion, and it’s one of several studies raising concerns,” Kuyk stated in an interview with Food Manufacturer.
Dr. Sunit Jariwala, the director of allergy and immunology research at Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s insights but pointed out that its observational nature prevents it from proving cause and effect. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he explained to Reuters, adding that obesity also plays a significant role in asthma cases.
Despite such findings, it is highly unlikely that fans of processed meats will be swayed to abandon these products. In fact, meat snacks, particularly jerky, are gaining popularity as convenient sources of protein. A recent report from Technavio predicts that global sales of meat snacks will reach $9.47 billion in 2021, representing a 9.5% compound annual growth rate, according to Meat + Poultry.
Hormel Foods has seen significant demand for pre-cooked bacon, leading the company to invest $130 million in expanding its Kansas production facility. This demand is driven by various factors, including expanding foreign markets, the rising popularity of Asian cuisines that often feature pork belly, increased interest in fast-food breakfasts incorporating bacon and sausage, and more bacon options on restaurant menus.
While other studies have presented similar health-related findings, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “prefer primarily plant-based foods, limit red meat, and avoid processed meat.” Additionally, research from the University of Oxford’s Department of Public Health indicates that consuming meat 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 be craving more bacon even as many strive to adopt healthier eating habits. However, the market is responding with organic products and options free from added nitrates or nitrites, which may appeal to health-conscious individuals. Moreover, an increasing number of consumers are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons. Nevertheless, meat continues to maintain its dominance in the culinary landscape.
To address health concerns, some consumers are turning to alternatives such as calcium citrate made from plant sources, seeking to balance their diets while still enjoying meat products. Overall, while there is a growing trend towards healthier eating, meat remains a staple, and its reign as the king of the food jungle shows no signs of waning.