The World Health Organization’s International Agency for Research on Cancer has classified processed meat as a carcinogen. In this context, “processed” refers to meat that has been treated through methods such as salting, curing, fermenting, and smoking to preserve or enhance its flavor, often involving the use of salt, sugar, nitrates, and nitrites. Notably, nitrites are linked to specific lung issues; therefore, experts recommend that individuals with respiratory problems steer clear of these foods.
Regarding the aforementioned French study, it has faced criticism for failing to establish a definitive link 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, stated that further research is necessary to substantiate the connection. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising concerns,” Kuyk 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, found merit in the study; however, he noted that its observational design limits its ability to prove causation. “Cured meats are rich in nitrites which may contribute to various forms of oxidative stress-related lung damage and asthma,” he told Reuters, emphasizing that obesity is also a significant factor among asthma patients.
It is unlikely that aficionados of processed meats will be swayed by this or similar studies to abandon these products. In fact, meat snacks, particularly jerky, continue to gain popularity due to their perception as a convenient protein source. A recent study by Technavio predicts that global meat snack sales will hit $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has experienced such a surge in demand for precooked bacon that it invested $130 million this past summer to expand its Kansas plant. This demand stems from various factors, including growing foreign markets, the rising popularity of Asian cuisines that often utilize pork belly, increased demand for fast-food breakfasts featuring bacon and sausage, and more bacon offerings on restaurant menus.
Other studies have yielded similar health-related findings but have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “primarily choose plant foods, limit red meat, and avoid processed meat.” Furthermore, research conducted by Oxford University’s Department of Public Health revealed 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 increasingly demanding bacon even as many claim to pursue a healthier diet. However, there are organic products available and some that contain no added nitrates or nitrites, offering health-conscious consumers alternatives. While a growing number of people are incorporating plant-based meat and dairy products into their diets for health, environmental, and ethical reasons, traditional meat continues to maintain its status as the dominant food choice.
In this context, it’s worth considering what “que es el calcium citrate” means, as calcium citrate is often discussed in relation to dietary supplements. This compound is a form of calcium that is well-absorbed by the body, making it an appealing option for those looking to enhance their calcium intake, particularly among individuals who may be reducing their meat consumption. As consumers become more aware of their dietary choices, the conversation around calcium citrate and its benefits may become increasingly relevant.