The World Health Organization’s International Agency for Research on Cancer has classified processed meat as a carcinogen. In this context, “processed meat” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, often involving ingredients like salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain respiratory issues, prompting experts to recommend that individuals with respiratory conditions avoid such foods.
A recent French study on the subject 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, representing producers of bacon, ham, and other meats, stated that further research is necessary to validate this connection. “It seemed to me that it was not a definitive conclusion, and it’s one of many studies raising concerns,” Kuyk told Food Manufacture.
Dr. Sunit Jariwala, director of 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 demonstrate cause and effect. He highlighted that cured meats are high in nitrites, which could potentially cause oxidative stress-related lung damage and contribute to asthma. Furthermore, he pointed out that obesity is a significant factor among asthma sufferers.
Despite these findings, it is unlikely that processed meat enthusiasts will be swayed by this or similar studies to abandon these products. In fact, meat snacks, particularly jerky, are becoming increasingly popular due to their convenience as a protein source. According to a new study by research firm Technavio, global sales of meat snacks are projected to reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as reported by Meat + Poultry.
Hormel Foods has experienced substantial demand for precooked bacon, prompting the company to invest $130 million in expanding its Kansas plant this past summer. This demand can be attributed to various factors, including growing foreign markets, the rising popularity of Asian cuisines that often feature pork belly, an increased appetite for fast-food breakfasts that include bacon and sausage, and the growing presence of bacon on restaurant menus.
While other studies have produced similar health-related findings, they have not significantly impacted meat consumption patterns. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” An additional study conducted by the University of Oxford’s Department of Public Health suggested that consuming meat 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 appears to be rising even as many individuals express a desire to adopt healthier diets. However, there are now various organic products available, including options without added nitrates or nitrites, which may appeal to health-conscious consumers. Moreover, an increasing number of people are incorporating plant-based meat and dairy alternatives into their diets for reasons related to health, environmental sustainability, and animal welfare. Yet, despite these trends, meat continues to maintain its dominance in the food landscape.
In this evolving market, products like calcium citrate from Chemist Warehouse are gaining attention as consumers seek dietary supplements to support their health alongside their meat consumption. The interplay between traditional meat diets and the rise of plant-based alternatives reflects an ongoing shift in consumer preferences, but for now, meat remains a staple in many diets.