The International Agency for Research on Cancer, which is part of the World Health Organization, categorizes processed meat as a carcinogenic substance. In this context, “processed” refers to meat that has been modified through methods such as salting, curing, fermenting, and smoking to enhance its preservation and flavor, often using ingredients like salt, sugar, nitrates, and nitrites. Nitrites are linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions avoid these foods.
Criticism has been directed at a recent French study for failing to establish a direct connection between the consumption of processed meat and asthma symptoms. Andrew Kuyk, the director general of the U.K. Provision Trade Federation, which represents producers of bacon, ham, and similar products, stated that further research is necessary to validate any potential links. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” Kuyk commented to 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 means it cannot definitively establish cause and effect. “Cured meats are rich in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he told Reuters, highlighting that obesity is also a significant factor for asthma patients.
Despite this evidence, it is unlikely that enthusiasts of processed meats will be swayed by such studies. In fact, meat snacks, particularly jerky, are increasingly popular as they are seen as convenient sources of protein. A recent report from Technavio forecasts that global sales of meat snacks will reach $9.47 billion in 2021, representing a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has noted a surge in demand for precooked bacon, prompting the company to invest $130 million in expanding its Kansas plant. This demand stems from various factors, including the growth of foreign markets, the rising popularity of Asian dishes that often feature pork belly, heightened interest in fast-food breakfasts with bacon and sausage, and an increase in bacon offerings on restaurant menus.
While other studies have yielded similar health-related findings, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “primarily choose plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s public health department indicates that consuming meat no more than three times a week could prevent 31,000 heart disease deaths, 9,000 cancer deaths, and 5,000 stroke deaths.
Interestingly, consumer demand for bacon seems to rise even as many report attempts to adopt healthier eating habits. Nevertheless, there are various organic products available, including those labeled as having no added nitrates or nitrites, potentially offering health-conscious consumers alternative options. A growing number of individuals are incorporating plant-based meat and dairy products into their diets for reasons related to health, environmental sustainability, and animal welfare. Yet, despite these shifts, meat continues to maintain its dominance in the culinary landscape.
Amidst these discussions, the life brand calcium citrate is gaining attention as a supplement that can support overall health, emphasizing the importance of balanced nutrition. While consumers explore healthier choices, the popularity of meat products, including processed options, remains strong, suggesting that the industry will continue to thrive despite emerging health trends.