Forgive us for making this assumption but from what we can observe, the pork-loving world is obsessed with eating salty, crunchy bacon.
We put bacon in our burgers, add it to ice creams and even use it to create odd treats like bacon cannoli, bacon baklava and a bacon gingerbread house. Bacon-mania has even gone so far as to recognise International Bacon Day on 1 September every year.
As it turns out, our bacon fascination is expanding, as the global bacon market continues to increase. Interest in bacon production is also picking up momentum in pork belly backing nations like China.
So what’s not to love about the versatility of bacon? As an animal protein, bacon contains B1, B2, B3, B5, B6 and B12. It also has decent amounts of selenium, iron, phosphorus and zinc.
Here’s the bad news, first
Bacon – as adored as it is – has a bad name, health-wise.
The cured meat's reputation was singed to a crisp during bacon-gate in 2015 when the World Health Organisation (WHO) classed all processed meat products as a group one carcinogen, alongside tobacco and asbestos. WHO shocked the world with news that bacon, among other processed meats, could cause bowel cancer.
“Research undertaken by the WHO estimated that every 50-gram portion of processed meat eaten daily increases the risk of bowel cancer by about 18 per cent,” says Accredited Practising Dietitian for Nutrition Australia, Leanne Elliston.
“[This is because] processed meats, including bacon, contain certain carcinogenic compounds that form with the use of additives, nitrates and nitrites, commonly used to cure bacon.”
By the time bacon is salted and cured with additives and preservatives, there are actually very little nutritional qualities left in bacon.
Elliston adds that like all cured meats bacon is really high in salt, which contributes to high blood pressure. “The streaky and tail varieties are very high in saturated fat, which is not good for our cholesterol.”
“By the time bacon is salted and cured with additives and preservatives, there are actually very little nutritional qualities left in bacon. Being a meat product it is a source of protein and iron but you can get those nutrients from much healthier foods other than bacon.”
Better news for bacon lovers
The good news is that despite the poor health rap, no one is demanding that you give up the salty delight completely.
“The risks associated with eating bacon obviously increase with the amount consumed,” says Ellison.
“Treat bacon it as you would other unhealthy foods and enjoy it in very small amounts or as an occasional treat.”
That means on International Bacon Day, you can consume the processed meat without guilt if you don’t normally have it too often.
Treat bacon it as you would other unhealthy foods and enjoy it in very small amounts or as an occasional treat.
If bacon forms an essential part of your cultural cuisine and you regularly use it to flavour soups and stews, there is also a ray of crispy hope.
Spokesperson for Nutrition Australia, Aloysa Hourigan says you can keep adding bacon to your meals as long as you have less than 50 grams a day.
“You can also try to lower your risk [of cancer] by making other protective lifestyle decisions,” explains Hourigan, an Accredited Practising Dietitian.
“If you maintain a healthy weight, eat a wide variety and the recommended amounts of vegetables (five serves/day) and do regular exercise, your risk [of cancer] is likely to be less than for someone who eats the same amount of processed meat but doesn’t have the protection offered by vegetables and physical activity.”
You can also enjoy slow-cured, nitrate-free bacon if you can find it. It may cost more than regular bacon but it is typically made with less of the carcinogenic compounds.
On the flip-side, Hourigan explains, if you’re looking for alternatives to replace the flavour that bacon offers to meals, consider adding extra garlic or onion to a dish instead.
“You can also add other herbs and spices, a sprinkle of dukkah, a squeeze of lemon or lime juice, or some balsamic vinegar (depending on the dish),” she says.
“If you miss [regularly] eating bacon with eggs, try some cooked haloumi or some feta cheese instead. It will still provide a salty flavour (it’s not so great if you have high blood pressure or kidney disease), but it’s less likely to increase your risk of bowel cancer.”
Lead image: Instagram @bacontoday
