The International Agency for Research on Cancer, part of the World Health Organization, classifies processed meat as a carcinogen. In this context, “processed” refers to meat that has been preserved or flavored through methods such as salting, curing, fermenting, and smoking, often involving additives like salt, sugar, nitrates, and nitrites. Given that nitrites are linked to certain respiratory issues, experts recommend that individuals with respiratory problems steer clear of these foods.
Regarding a recent French study, 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 producers of bacon and ham, stated that further research is necessary to validate this link. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues.”
Dr. Sunit Jariwala, director of allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, found the study informative but noted that its observational nature prevents it from proving causation. “Cured meats are rich in nitrites which may lead to oxidative stress-related lung damage and asthma,” he explained to Reuters, also mentioning that obesity is a significant factor among asthma patients.
Despite these findings, it’s unlikely that devotees of processed meats will be swayed enough by this or similar research to eliminate these products from their diets. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are seen as a convenient protein source. A new report from the research firm Technavio projects that global meat snack sales will reach $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, according to Meat + Poultry.
Hormel Foods has responded to a surge in demand for precooked bacon by investing $130 million to expand its Kansas plant. This demand is driven by several factors, including growing foreign markets, the rising popularity of Asian cuisines that often include pork belly, increased demand for fast-food breakfast items featuring bacon and sausage, and a greater presence of bacon on restaurant menus.
Though other studies have reported similar health-related findings, they have not significantly reduced meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” A study from Oxford University’s Department of Public Health indicated 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, while consumers are increasingly seeking healthier dietary options, the demand for bacon remains strong. However, there are organic products available, including some that contain calcium citrate without vitamin D and are free from added nitrates or nitrites, providing health-conscious consumers with alternative choices. Although a growing number of individuals are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and animal welfare reasons, meat continues to maintain its dominant status in the culinary landscape.