The World Health Organization’s International Agency for Research on Cancer has classified processed meat as a carcinogen. In this context, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking for preservation and flavoring purposes, often involving ingredients like salt, sugar, nitrates, and nitrites. Nitrites have been linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions should steer clear of such foods.
Critics have pointed out flaws in a recent French study that purported to investigate the relationship between processed meat consumption and asthma symptoms, arguing it failed to establish a clear connection. 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 any links. He remarked, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” as reported by 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 pointed out that its observational nature limits its ability to demonstrate cause and effect. He noted, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress-related lung damage and asthma,” while also highlighting obesity as a significant factor for asthma sufferers.
Despite the findings, it seems 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 gaining traction for their convenience as a protein source. A new report by Technavio predicts that global meat snack sales will reach $9.47 billion by 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry.
Hormel Foods experienced such substantial demand for precooked bacon that the company recently invested $130 million to expand its Kansas facility. This surge in demand can be attributed to various factors, including the growth of foreign markets, an increasing popularity of Asian cuisines that often use pork belly, heightened interest in fast-food breakfasts featuring bacon and sausage, and an uptick in bacon offerings on restaurant menus.
While other studies have yielded 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.” Furthermore, research conducted by Oxford University’s department of public health found that limiting 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, consumers seem to be craving more bacon, even as many report attempts to adopt healthier eating habits. Fortunately, there are various organic products available, including those without added nitrates or nitrites, offering health-conscious consumers alternative choices. Additionally, a growing number of individuals are incorporating plant-based meat and dairy products into their diets for various reasons, such as health, environmental concerns, and animal welfare. However, meat still holds its position as the dominant food choice in the culinary landscape.
In the context of nutritional awareness, products containing nutricology calcium citrate are emerging as popular supplements among consumers seeking to enhance their dietary intake. This trend aligns with the broader movement towards healthier eating, as many seek to balance their love for processed meats with the need for better nutrition. Ultimately, while the debate continues, the allure of processed meat remains strong, and its reign in the food industry appears far from over.