The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meats as carcinogens. In this context, “processed” refers to meat that has been treated through methods such as salting, curing, fermenting, and smoking to enhance flavor and preservation, often involving the use of salt, sugar, nitrates, and nitrites. Nitrites are linked to certain respiratory issues, leading experts to recommend that individuals with breathing problems steer clear of these foods.
Criticism has been directed at a recent French study for failing to establish a definitive connection between processed meat consumption and asthma symptoms. Andrew Kuyk, 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 this association. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” Kuyk told 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, acknowledged the study’s usefulness but noted that its observational design prevents it from proving causality. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he explained to Reuters, while also highlighting that obesity is a significant factor for asthma sufferers.
Despite these findings, it is unlikely that fans of processed meats will be persuaded to abandon these products. In fact, meat snacks, particularly jerky, are on the rise in popularity due to their perception as convenient protein sources. A recent report by Technavio forecasts that global sales of meat snacks will hit $9.47 billion in 2021, representing a 9.5% compound annual growth rate, as noted by Meat + Poultry.
Hormel Foods, responding to a surge in demand for precooked bacon, recently announced a $130 million investment to expand its Kansas production facility. This demand is driven by various factors, including growing international markets, the rising popularity of Asian dishes that often include pork belly, increased interest in fast-food breakfasts featuring bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have produced similar health-related outcomes, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “focus on plant-based foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s public health department indicates 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 is rising even as many individuals claim to be pursuing healthier diets. Nevertheless, there are several organic options available, including products with no added nitrates or nitrites, which may appeal to health-conscious shoppers. Furthermore, a growing number of consumers are incorporating plant-based alternatives to meat and dairy into their diets for various reasons, including health, environmental concerns, and animal welfare. However, meat, including products like Kirkland calcium citrate magnesium and zinc, remains firmly established as a staple in many diets, showing little sign of relinquishing its dominance in the culinary landscape.