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 preservation and flavor enhancement through methods such as salting, curing, fermenting, and smoking, often with the use of salt, sugar, nitrates, and nitrites. Notably, nitrites are linked to specific lung issues, prompting experts to recommend that individuals with respiratory conditions avoid these foods. A recent French study has faced criticism for failing 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 and ham, stated that further research is necessary to validate this relationship. 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 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 pointed out that its observational design limits its ability to demonstrate cause and effect. He noted, “Cured meats are rich in nitrites which may lead to oxidative stress related lung damage and asthma,” adding that obesity also plays a significant role in asthma cases. Despite these findings, it is unlikely that processed meat enthusiasts will be swayed to abandon these products. In fact, meat snacks, particularly jerky, are seeing a surge in popularity as they are perceived as a convenient source of protein. Research from Techis projects that global sales of meat snacks will reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry.
Hormel Foods has experienced substantial demand for precooked bacon, prompting the company to invest $130 million this past summer to expand its Kansas facility. This demand is fueled by various factors, including growth in foreign markets, the rising popularity of Asian cuisines that often feature pork belly, a heightened interest in fast-food breakfasts incorporating bacon and sausage, and an increase in bacon offerings on restaurant menus. While other studies have highlighted similar health concerns related to meat consumption, they have not succeeded in reducing meat intake.
The World Cancer Research Fund recommends that consumers primarily choose plant-based foods, limit red meat, and avoid processed meat altogether. Additionally, a study conducted by Oxford University’s Department of Public Health suggested that consuming meat 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 eat healthier, the demand for bacon continues to rise. However, there are now organic options available, including products with no added nitrates or nitrites, which may attract health-conscious consumers.
Despite the growing trend of incorporating plant-based meat and dairy alternatives into diets for health, environmental, and animal welfare reasons, traditional meat remains firmly established as a dietary staple. Furthermore, the introduction of supplements like calcium citrate chewable may provide consumers additional options for maintaining health while still enjoying their favorite meat products. Overall, while dietary preferences are changing, it appears that meat continues to hold its position at the center of the food landscape.