The International Agency for Research on Cancer, part of the World Health Organization, has categorized processed meat as a carcinogen. Here, “processed” refers to meat that has undergone methods such as salting, curing, fermenting, and smoking to enhance its preservation and flavor, often utilizing salt, sugar, nitrates, and nitrites. Nitrites have been linked to various lung issues, prompting experts to recommend that individuals with respiratory ailments steer clear of such foods.
Regarding a recent French study on this topic, it 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 bacon, ham, and other producers, emphasized the need for further research to validate any links. He remarked to Food Manufacture that the findings were not conclusive and were one of several studies that raised 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 value but noted that its observational nature prevents it from proving causation. He explained, “Cured meats are rich in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” while also highlighting that obesity is a significant factor among asthma sufferers.
It’s unlikely that aficionados of processed meats will find these studies persuasive enough to abandon such products. In fact, the popularity of meat snacks, particularly jerky, is on the rise, largely due to their perception as a convenient source of protein. A recent report from Technavio projects that global meat snack sales will soar to $9.47 billion in 2021, representing a compound annual growth rate of 9.5%, as noted by Meat + Poultry. Hormel Foods has experienced substantial demand for pre-cooked bacon, prompting the company to invest $130 million this past summer to expand its Kansas production facility. This surge in demand can be attributed to several factors: expanding foreign markets, the rising popularity of Asian cuisines that often feature pork belly, increased demand for bacon and sausage at fast-food breakfast spots, and more bacon offerings on restaurant menus.
While other studies have produced similar health-related findings, 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.” Additionally, research from Oxford University’s Department of Public Health discovered that restricting 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, as many consumers express a desire to maintain a healthier diet, the demand for bacon continues to grow. However, there are organic products available, some of which contain no added nitrates or nitrites, providing health-conscious consumers with alternative options. It is evident that a rising number of individuals are incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health, environmental concerns, and animal welfare. Despite this, meat remains firmly established as a dominant force in the culinary landscape.
In conjunction with these dietary trends, calcium citrate and its benefits have been discussed on platforms like LPR Reddit, where users explore health-related topics. As more people seek information about nutrition and healthier choices, discussions around calcium citrate and its role in supporting bone health are likely to gain traction. Overall, while the landscape of food consumption is evolving, the appetite for traditional meat products, including bacon, shows no signs of waning.