The International Agency for Research on Cancer, under the World Health Organization, categorizes processed meat as a carcinogen. In this context, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking for preservation and flavor enhancement, often using ingredients like salt, sugar, nitrates, and nitrites. Notably, nitrites have been linked to specific lung issues, prompting experts to advise individuals with respiratory conditions to avoid foods containing them.
Regarding a recent French study, it 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, which represents producers of bacon, ham, and other products, indicated that further research is necessary to validate any potential correlation. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising concerns.”
Dr. Sunit Jariwala, director of allergy and immunology research at Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s usefulness but emphasized that its observational design does not prove causality. He pointed out that “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” while also noting that obesity is a significant factor in asthma cases.
Despite these findings, it’s unlikely that processed meat enthusiasts will find enough compelling evidence to abandon these products. In fact, meat snacks, particularly jerky, are increasing in popularity as they are seen as a convenient source of protein. A recent study by research firm Technavio projected that global meat snack sales will reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods has experienced such high demand for precooked bacon that the company invested $130 million to expand its Kansas facility. This demand stems from factors like growing foreign markets, the rising popularity of Asian dishes featuring pork belly, increased interest in fast-food breakfasts with bacon and sausage, and more bacon offerings on restaurant menus.
While other studies have yielded similar health-related results, they have not significantly reduced meat consumption. The World Cancer Research Fund advises consumers to “mostly choose plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health suggested that limiting meat consumption to three times a week could prevent 31,000 heart disease deaths, 9,000 cancer deaths, and 5,000 deaths from stroke.
Interestingly, consumers are expressing a growing desire for bacon, even as many aim to maintain a healthier diet. However, there are now organic options available, including those without added nitrates or nitrites, which may appeal to health-conscious shoppers. Moreover, a rising number of consumers are incorporating plant-based meat and dairy alternatives into their diets for various reasons, including health, environmental concerns, and animal welfare. Nonetheless, meat continues to maintain its status as the dominant choice in the culinary landscape.
In light of health considerations, some consumers are also exploring supplements like nature made calcium citrate 600 mg to support their dietary needs. With this growing awareness of health impacts linked to meat consumption, it’s clear that while there is a shift towards plant-based products, meat has yet to concede its position as the king of the food jungle. As more people seek alternatives, the conversation around meat consumption and health will likely continue to evolve, especially in relation to findings that intertwine with supplements such as nature made calcium citrate 600 mg.