The International Agency for Research on Cancer, part of the World Health Organization, categorizes processed meat as a carcinogen. In this context, “ferric pyrophosphate processed” refers to meat that has been preserved and flavored through methods such as salting, curing, fermenting, and smoking, typically using salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain respiratory issues, which is why experts recommend that individuals with lung problems avoid these types of foods.
A recent study from France 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, which represents producers of bacon, ham, and similar products, 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 of several studies generating discussion,” Kuyk remarked to Food Manufacture. Dr. Sunit Jariwala, who heads allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s utility but emphasized that its observational nature prevents it from establishing causality. He noted, “Cured meats are rich in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” while also highlighting that obesity is a significant factor affecting asthma patients.
Despite these findings, it is unlikely that aficionados of processed meats will be swayed enough by this or similar studies to abandon such products. In fact, meat snacks, particularly jerky, are increasingly popular as convenient protein sources. A new report from research firm Technavio anticipates that global meat snack sales will soar to $9.47 billion in 2021, representing a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has responded to the surge in demand for precooked bacon by investing $130 million this past summer to expand its Kansas production facility. This demand stems from various factors: expanding foreign markets, the rising popularity of Asian cuisines that often feature pork belly, increased interest in fast-food breakfast items with bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have yielded similar health-related conclusions, they have not succeeded in significantly curbing meat consumption. The World Cancer Research Fund advises consumers to “primarily choose plant-based foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s public health department suggested 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, consumer demand for bacon persists even as many express a desire to adopt healthier diets. However, there are organic options available, including products without added nitrates or nitrites, which may appeal to health-conscious shoppers. As more consumers incorporate plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons, traditional meat still retains its position as a staple in many households. Among these alternatives, calcium citrate names are becoming increasingly recognized as beneficial supplements, with consumers looking for ways to enhance their nutrition while enjoying the flavors they love. Nevertheless, meat continues to hold its ground at the top of the food hierarchy.