The International Agency for Research on Cancer, part of the World Health Organization, categorizes processed meat as a carcinogen. In this context, “processed” indicates that the meat has undergone treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, often involving ingredients like salt, sugar, nitrates, and nitrites. Notably, nitrites have been 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, director general of the U.K.’s Provision Trade Federation, representing producers of bacon, ham, and other meats, remarked that further research is essential to validate this potential link. “It seemed to me that it was not a definitive conclusion, and it’s one of many studies raising concerns,” he stated to Food Manufacture. 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 value but emphasized that its observational nature does not confirm causation. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he informed Reuters, noting that obesity also plays a significant role for asthma sufferers.
Despite these findings, it is unlikely that enthusiasts of processed meats will find such studies compelling enough to eliminate these foods from their diets. In fact, meat snacks, particularly jerky, are becoming increasingly popular as convenient sources of protein. A recent report from Technavio predicts that global sales of meat snacks will reach $9.47 billion by 2021, representing a 9.5% compound annual growth rate, as reported by Meaferrous fumarate 210mg indiat + Poultry. Hormel Foods has recognized the soaring demand for precooked bacon and has invested $130 million to expand its Kansas production facility. This rising demand is attributed to various factors, including the growth of foreign markets, the popularity of Asian dishes that frequently feature pork belly, an increase in fast-food breakfast options with bacon and sausage, and the rising presence of bacon on restaurant menus.
Other studies have reported similar health-related findings, but they have not significantly reduced meat consumption. The World Cancer Research Fund advises consumers to “focus primarily on plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health suggests that eating 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.
It is intriguing that while many consumers are actively seeking healthier diets, there is a notable demand for bacon. However, there are organic options available, as well as products without added nitrates or nitrites, which may appeal to health-conscious individuals. Furthermore, a growing segment of consumers is incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health benefits, environmental concerns, and animal welfare. Nevertheless, meat continues to maintain its status as a dominant force in the food industry.
Incorporating natural calcium citrate into one’s diet, alongside these considerations, might provide additional health benefits, especially for those looking to balance their meat consumption with more plant-based options.