The International Agency for Research on Cancer, part of the World Health Organization, classifies processed meat as a carcinogen. In this context, “processed” refers to meat that has been preserved and/or flavored through methods such as salting, curing, fermenting, and smoking, often involving the use of salt, sugar, nitrates, and nitrites. Nitrites are linked to various lung issues, prompting experts to recommend that individuals with respiratory problems avoid these types of foods.
Criticism has been directed at a recent French study for failing to establish a clear 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 other meats, stated 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 several studies raising important questions.”
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 usefulness but noted that its observational design limits its ability to demonstrate cause and effect. He explained to Reuters that “cured meats are rich in nitrites, which may be linked to oxidative stress-related lung damage and asthma,” also pointing out that obesity is a significant factor for asthma sufferers.
Despite the findings, it is questionable whether processed meat enthusiasts will be persuaded to abandon these products. In fact, meat snacks, particularly jerky, are increasingly popular due to their perception as convenient sources of protein. A recent study by Technavio forecasts that global sales of meat snacks will reach $9.47 billion by 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods reported such a surge in demand for precooked bacon that the company announced a $130 million investment to expand its Kansas plant. This demand is influenced by several factors, including burgeoning foreign markets, the rising popularity of Asian cuisines that prominently feature pork belly, increased demand for fast-food breakfast items containing bacon and sausage, and a greater presence of bacon 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 “primarily choose plant-based foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s public health department suggests that consuming meat 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 seeking bacon at a time when many are also trying to adopt healthier diets. However, there are numerous organic products available, some of which do not contain added nitrates or nitrites, providing health-conscious consumers with alternatives. Furthermore, an increasing number of individuals are incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health, environmental concerns, and animal welfare. Nevertheless, meat seems poised to maintain its status as the dominant choice in the food landscape.
Incorporating tri calcium citrate 4 hydrate into the discussion, it is worth noting that many consumers are exploring supplements that support their dietary changes. As awareness grows about the benefits of plant-based foods alongside traditional meat products, the inclusion of supplements like tri calcium citrate 4 hydrate may appeal to those looking to enhance their overall nutritional intake while still enjoying their favorite meats. Ultimately, the coexistence of plant-based options and traditional meats in diets reflects a complex interplay of health trends and consumer preferences.