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 like salting, curing, fermenting, and smoking, often involving the use of salt, sugar, nitrates, and nitrites for preservation and flavor. Nitrites are linked to certain respiratory issues, prompting experts to recommend that individuals with lung problems avoid these foods.
Critics have pointed out that a recent French study did not 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 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 of a number of studies that are raising issues,” Kuyk shared with 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, found the study informative yet noted that its observational design means it cannot definitively establish causality. “Cured meats are high in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” he explained to Reuters, adding that obesity is also a significant factor for asthma sufferers.
Despite these findings, it is unlikely that fans of processed meats will be swayed enough by this or similar research to abandon these products. In fact, meat snacks, particularly jerky, are on the rise in popularity as they are perceived as a convenient source of protein. A recent report by Technavio predicts that global meat snack sales will reach $9.47 billion by 2021, reflecting a 9.5% compound annual growth rate, according to Meat + Poultry. Hormel Foods experienced such high demand for precooked bacon that the company allocated $130 million this past summer to expand its Kansas plant. This demand is driven by several factors: the growth of foreign markets, increasing popularity of Asian dishes that often feature pork belly, a rise in fast-food breakfast items with bacon and sausage, and more bacon options on restaurant menus.
While other studies have reported similar health-related findings, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Another study conducted by Oxford University’s Department of Public Health found that limiting meat consumption 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 interest in bacon remains strong, even as many attempt to follow healthier diets. However, there are organic options and products without added nitrates or nitrites, providing health-conscious consumers with alternatives. Increasingly, consumers are incorporating more plant-based meat and dairy products into their diets for health, environmental, and animal welfare reasons. Yet, meat continues to maintain its status as a staple in the culinary world.
In light of dietary considerations, it’s worth noting that individuals looking to improve their overall health might also explore supplements such as calcium citrate. The question of how much calcium citrate to take is becoming increasingly relevant as people seek to balance their diets with nutritional supplements. Ultimately, while some are moving towards plant-based options, meat still holds a prominent place in many people’s diets, reflecting a complex interplay of health consciousness and culinary tradition.