“Processed Meat: Health Risks, Consumer Trends, and the Ongoing Debate”
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/or flavored through methods such as salting, curing, fermenting, and smoking, typically involving ingredients like salt, sugar, nitrates, and nitrites. Experts warn that nitrites can be linked to certain lung issues, advising individuals with respiratory problems to steer clear of such foods.
A recent study from France has been criticized 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 processed meats—stated that more research is necessary to validate any potential link. He suggested that the findings were not conclusive and noted that they are part of a broader discussion on the subject, as reported in Food Manufacture.
Dr. Sunit Jariwala, who leads allergy and immunology research at Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s insights but emphasized that its observational nature means it cannot definitively prove causation. “Cured meats are abundant in nitrites, which could contribute to oxidative stress-related lung damage and asthma,” he explained to Reuters, while also highlighting that obesity is a significant factor for asthma patients.
Despite such studies, it is unlikely that processed meat enthusiasts will be swayed enough to abandon these products. In fact, the popularity of meat snacks, particularly jerky, continues to rise as they are perceived as a convenient source of protein. A report by Technavio predicts that global meat snack sales will hit $9.47 billion in 2021, representing a 9.5% compound annual growth rate, according to Meat + Poultry. Hormel Foods has seen such high demand for precooked bacon that they invested $130 million to expand their Kansas plant this past summer. This upsurge in demand can be attributed to various factors, including expanding foreign markets, the increasing popularity of Asian dishes that often incorporate pork belly, a heightened demand for breakfast items featuring bacon and sausage at fast-food establishments, and an increased presence of bacon on restaurant menus.
While other studies have yielded similar health-related findings, they have not significantly reduced meat consumption. The World Cancer Research Fund recommends that individuals “choose mostly plant foods, limit red meat, and avoid processed meat.” Moreover, research from Oxford University’s public health department suggests that limiting meat intake to no more than three times a week could prevent approximately 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from strokes.
Interestingly, despite many consumers claiming to seek healthier diets, there is a clear desire for more bacon. However, there are organic options available and products without added nitrates or nitrites, which may appeal to health-conscious individuals. Additionally, a growing segment of the population is incorporating plant-based alternatives to meat and dairy into their diets for various reasons, including health, environmental concerns, and animal welfare. Yet, meat remains the dominant choice in the culinary landscape.
As consumers navigate their dietary choices, the inclusion of options like calcium citrate plus D, which can support bone health, may provide an alternative for those interested in maintaining a balanced diet while still enjoying their favorite foods. Ultimately, while many are exploring plant-based diets, the allure of meat, particularly processed varieties, shows little sign of waning in the near future.
