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 salting, curing, fermenting, and smoking for preservation and flavoring, often involving salt, sugar, nitrates, and nitrites. Nitrites are linked to specific lung issues, prompting experts to recommend that individuals with respiratory conditions should steer clear of such foods.
Criticism has arisen regarding a recent French study that failed 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 further research is necessary to validate any links. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions.”
Dr. Sunit Jariwala, who leads allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s usefulness but emphasized that its observational nature does not allow for causation to be proven. He explained to Reuters, “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” while noting that obesity also plays a significant role in asthma prevalence.
Despite these findings, it is unlikely that processed meat enthusiasts will be swayed to abandon these products. In fact, the popularity of meat snacks, particularly jerky, is on the rise due to their perception as convenient protein sources. A recent report by Technavio forecasts that global meat snack sales will hit $9.47 billion in 2021, representing a 9.5% compound annual growth rate, as reported by Meat + Poultry. Hormel Foods has responded to the booming demand for precooked bacon by investing $130 million to expand its Kansas production facility. This surge in demand can be attributed to several factors, including growing international markets, the rising popularity of Asian dishes that frequently feature pork belly, increased demand for bacon and sausage in fast-food breakfasts, and a more prominent presence of bacon on restaurant menus.
Other studies have yielded similar health-related conclusions, yet meat consumption remains largely unchanged. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Additionally, research conducted by Oxford University’s public health department 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, while many consumers express a desire to adopt healthier diets, there is a clear demand for more bacon. Fortunately, there are a variety of organic products and options that do not contain added nitrates or nitrites, potentially appealing to health-conscious shoppers. A growing segment of consumers is incorporating more plant-based meat and dairy alternatives into their diets for reasons related to health, environmental concerns, and animal welfare. Nevertheless, meat still retains its position as a staple in the culinary landscape.
In this evolving dietary landscape, products like Maxvita Calcium are becoming increasingly relevant, as consumers look for nutritional benefits alongside their food choices. The demand for Maxvita Calcium and similar supplements illustrates a broader trend where individuals strive for a balanced diet while still enjoying traditional favorites like bacon and processed meats. Ultimately, while the health implications of processed meats continue to spark debate, the allure of these products remains strong in the market.