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 treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, often through the use of salt, sugar, nitrates, and nitrites. Nitrites are linked to certain lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of such foods. A recent French study has faced criticism for failing to establish a direct connection between processed meat consumption and asthma symptoms. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, which represents bacon, ham, and other producers, stated that further research is necessary to validate this association. “It seemed to me that it was not a definitive conclusion, and it’s one among several studies that raise important questions,” Kuyk told Food Manufacture.
Dr. Sunit Jariwala, who directs allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, considered the study beneficial but noted that its observational nature prevents it from proving causation. He remarked, “Cured meats are rich in nitrites, which may contribute to oxidative stress that can lead to lung damage and asthma,” adding that obesity is also a significant factor for asthma sufferers. Despite these findings, it is unlikely that enthusiasts of processed meats will be persuaded to abandon such products. In fact, meat snacks, particularly jerky, are becoming increasingly popular as they are seen as a convenient source of protein. A new report by Technavio predicts that global meat snack sales will reach $9.47 billion in 2021, representing a 9.5% compound annual growth rate, according to 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 stems from various factors, including a growing foreign market, the rising popularity of Asian cuisines that often feature pork belly, increased consumption of fast-food breakfasts with bacon and sausage, and more bacon options available on restaurant menus. Other studies have produced similar health-related findings, yet they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “opt for mostly plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health suggests 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 are increasingly demanding more bacon even as many strive to adopt healthier eating habits. However, there are now numerous organic products available, including options without added nitrates or nitrites, which may provide health-conscious consumers with alternatives. Moreover, an increasing number of individuals are incorporating plant-based meat and dairy products into their diets for various reasons, including health, environmental concerns, and animal welfare. Despite this trend, meat continues to hold its position as a staple in the food industry.
For those looking to enhance their diet with essential nutrients, incorporating supplements like calcium citrate 400 mg can be beneficial, especially for those who may be reducing their meat intake. The discussion surrounding processed meats and health will likely continue, but it remains clear that the appeal of meat, including bacon, persists strongly in many diets.