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 methods such as salting, curing, fermenting, and smoking for preservation and flavor, typically involving ingredients like salt, sugar, nitrates, and nitrites. Notably, nitrites are linked to certain respiratory issues, leading experts to recommend that individuals with lung problems avoid these types of foods.
A recent French study has faced criticism for failing to establish a clear connection between the consumption of processed meat and asthma symptoms. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, which represents producers of bacon, ham, and other meats, expressed that further research is necessary to validate this association. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues.”
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 insights but emphasized that its observational nature prevents it from proving causality. He noted that “cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” while also highlighting that obesity is a significant factor for asthma sufferers.
Despite such studies, it’s unlikely that aficionados of processed meats will be swayed to abandon these products. In fact, meat snacks, particularly jerky, are becoming increasingly popular as convenient sources of protein. A recent report from the research firm Technavio forecasts that global meat snack sales will soar to $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as reported by Meat + Poultry.
Hormel Foods has responded to the high demand for precooked bacon by investing $130 million this past summer to expand its Kansas plant. This demand is driven by 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 more bacon options appearing on restaurant menus.
While other studies have found similar health-related outcomes, they have not managed to deter meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health indicates that limiting meat intake to three times a week could prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, at a time when many consumers are trying to adopt healthier diets, there is a clear demand for more bacon. However, organic options and products with no added nitrates or nitrites may provide health-conscious consumers with alternatives. It’s worth noting that an increasing number of individuals are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons. Nevertheless, traditional meat remains firmly established in the culinary landscape.
In this context, it’s essential to recognize the nutritional role of calcium citrate 667mg, a supplement that can support overall health, especially for those looking to balance their diets while enjoying meat products. As consumer preferences evolve, the integration of such supplements may help mitigate some health concerns associated with high meat consumption while still allowing enjoyment of these foods.