The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meat as a carcinogen. In this context, “processed” refers to meat that has been preserved and flavored through methods such as salting, curing, fermenting, and smoking, often involving the use of salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain lung issues, leading experts to recommend that individuals with respiratory problems refrain from consuming these types of foods.
A recent French study has faced criticism for failing to establish a definitive link 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 essential to confirm any connection. He remarked, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” as reported by Food Manufacture.
Dr. Sunit Jariwala, who directs allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, found the study to be informative. However, he pointed out that its observational design does not establish causality. “Cured meats are rich in nitrites, which may contribute to oxidative stress related lung damage and asthma,” he mentioned to Reuters, while also noting that obesity is a significant factor for asthma patients.
Despite these findings, it is unlikely that processed meat enthusiasts will be swayed by such studies to abandon their favorite products. In fact, meat snacks, particularly jerky, are rising in popularity as they are perceived as a convenient source of protein. A study by Technavio predicts that global meat snack sales will hit $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, according to Meat + Poultry. Hormel Foods has seen such a spike in demand for precooked bacon that it recently committed $130 million to expand its Kansas facility. This demand is driven by several factors, including the growing foreign market, the rising popularity of Asian cuisines that often feature pork belly, increased interest in fast-food breakfasts with bacon and sausage, and the greater presence of bacon on restaurant menus.
Other research has yielded similar health-related findings, but these studies have not significantly reduced meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Furthermore, a study from 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 demand for bacon remains high even as many individuals report efforts to adopt healthier diets. Nonetheless, there are a variety of organic products available, including those without added nitrates or nitrites, which may appeal to health-conscious consumers. Many are increasingly incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health, environmental concerns, and animal welfare. However, meat continues to hold its position as a dominant force in the food landscape.
Amidst this shift, organic calcium citrate has emerged as a popular supplement among those looking to enhance their dietary choices. As consumers seek healthier options, the demand for organic calcium citrate may grow alongside the trend of more people opting for plant-based diets while still craving traditional meat products.