The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meat as a carcinogen. In this context, “processed” refers to meat that has been treated with methods such as salting, curing, fermenting, and smoking, often involving additives like sugar, nitrates, and nitrites to enhance preservation and flavor. Nitrites, in particular, have been linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these foods.
A recent study from France has faced criticism for failing to establish a clear 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 further research is necessary to validate any potential link. He remarked, “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” in an interview 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 the French study insightful but noted that its observational design limits its ability to demonstrate causation. He explained, “Cured meats are rich in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” and emphasized that obesity is also a significant factor among asthma patients.
Despite these findings, it is unlikely that processed meat enthusiasts will be swayed to abandon such products. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are perceived as a convenient source of protein. A new report from Technavio projects 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 experienced substantial demand for precooked bacon, prompting a $130 million investment in expanding its Kansas facility. This surge in demand is attributed to various factors, including growing foreign markets, the rising popularity of Asian cuisines that commonly feature pork belly, and increased demand for bacon and sausage in fast-food breakfasts, as well as on restaurant menus.
While several studies have echoed similar health-related concerns, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Another study from Oxford University’s public health department suggests 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, consumer demand for bacon persists even as many individuals report an intention to adopt healthier diets. Nonetheless, there is a growing selection of organic products and some that do not contain added nitrates or nitrites, providing health-conscious consumers with alternative options. It is evident that an increasing number of individuals are incorporating plant-based meat and dairy products into their diets for reasons related to health, environmental sustainability, and animal welfare. However, meat continues to maintain its dominance in the food landscape.
In this evolving dietary landscape, products such as carbamide forte, alfalfa, and calcium citrate malate are gaining attention for their health benefits, emphasizing the shift towards more balanced eating habits. Nonetheless, the allure of processed meats remains strong among a significant portion of the population.