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, often utilizing ingredients like salt, sugar, nitrates, and nitrites for preservation and flavor enhancement. Notably, nitrites are linked to various lung health issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these foods.
Critics have pointed out that a recent French study fails 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—asserted that further research is essential to validate the findings. “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” Kuyk stated in an interview with 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 usefulness but noted that its observational nature does not allow for causal conclusions. “Cured meats are rich in nitrites, which may lead to oxidative stress related lung damage and asthma,” he explained to Reuters, while also pointing out that obesity is a significant factor among asthma patients.
Despite these studies, it is unlikely that processed meat enthusiasts will find the findings compelling enough to abandon their favorite products. In fact, meat snacks, particularly jerky, are gaining popularity due to their convenience as a protein source. A recent report by Technavio forecasts that global meat snack sales will reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as noted by Meat + Poultry. Hormel Foods experienced such heightened demand for precooked bacon that they announced a $130 million investment to expand their Kansas plant this past summer. This surge in demand is attributed to various factors, including growing foreign markets, the rising popularity of Asian cuisines that often feature pork belly, increased requests for fast-food breakfast items with bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have indicated similar health concerns, they have not been able to curtail meat consumption significantly. 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 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, consumer demand for bacon remains strong, even as many report efforts to adopt healthier diets. However, the availability of organic products and those without added nitrates or nitrites may provide health-conscious consumers with alternatives. Increasingly, individuals are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons. Yet, meat continues to hold its position as a dominant staple in the food landscape.
In this evolving dietary context, products like pure encapsulations calcium magnesium citrate are becoming more relevant as consumers seek options that align with their health goals while still enjoying traditional favorites. The balance between health consciousness and the enjoyment of meat products presents a complex challenge for modern consumers.