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 treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, often involving the use of salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain lung issues, leading experts to recommend that individuals with respiratory conditions steer clear of such foods.
Despite the concerns raised by 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, ham, and other meats, emphasized that further research is necessary to validate any potential link. Kuyk 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 heads 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 design limits its ability to establish causality. He stated to Reuters, “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” while also highlighting that obesity significantly contributes to asthma issues.
It’s unlikely that enthusiasts of processed meats will be swayed by this or similar studies to abandon these products. In fact, meat snacks, particularly jerky, are increasingly popular due to their perception as a convenient protein source. A recent report from Technavio predicts that global sales of meat snacks will reach $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as noted by Meat + Poultry. Hormel Foods has responded to the soaring demand for precooked bacon by investing $130 million to expand its Kansas plant. This surge in demand can be attributed to various factors, including growing international markets, the rising popularity of cuisines that utilize pork belly, an increased appetite for fast-food breakfasts featuring bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have yielded similar health-related findings, they have not significantly curtailed 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 public health department revealed that limiting meat intake to no more than three times a week could potentially prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumer demand for bacon continues to rise even as many individuals report aiming for healthier diets. Nonetheless, numerous organic products and those without added nitrates or nitrites offer health-conscious consumers alternatives. It’s worth noting that an increasing number of individuals are incorporating plant-based meat and dairy products into their diets for various reasons, including health benefits, environmental concerns, and animal welfare. However, meat remains firmly established as a staple in the culinary landscape.
In light of dietary concerns, some consumers might experience issues such as an upset stomach when consuming certain meats, highlighting the importance of choices like calcium citrate, which can aid in digestive comfort. As the trend towards healthier eating persists, the challenge remains for processed meats to maintain their place in the market amidst growing health awareness.