Bacon Addiction: Salt and Fat Creates Big Concern for Cardiovascular Health

Bacon cravings, particularly among Americans, are a result of salt and fat: two ingredients that generate a fondness toward any type of food. When sugar is added to the mix, the cravings increase. These three ingredients are the causes for many diseases that many overlook.

America's bacon consumption is startling. Bacon sales increased 9.5% last year and hit an all-time record nearly reaching $4 billion in sales, according to MarketWatch. People will eat anything wrapped in bacon: scallops, chicken, mini hot dogs, fruit, etc. Doctors are becoming more alarmed over the bacon craze because such processed meats (also sausage) are linked to heart disease, cancer, and diabetes. Check out this study in the JAMA Internal Medicine Journal to view more statistics.

Renata Micha is a researcher at the Harvard School of Public Health. In this video she discusses her study from last year that cites the danger of processed meats, with bacon on top of the list. She said that based on the study's findings, a mere one serving of processed meats per week can be associated with a small risk for heart attacks and diabetes.

Additionally, when breakfast meats such as sausage and bacon are combined with sugar through the use of maple syrup or confectioner's sugar, the craving is further exacerbated. Food researchers have referred to this as the "food trifecta": the wonderful combination of fat, salt, and sugar.

Sodium nitrate is another preservative that is harmful in these processed meats. Past studies have shown that when sodium nitrate is fried at high heat, it forms nitrosamines. These molecules have caused cancer in lab animals. So if the high levels of fat and cholesterol haven't worried you about cardiovascular health, maybe sodium nitrate will grab your attention.

Despite the peoples' unwavering love and support for bacon, chefs and consumers have been cutting down on incorporating the processed meat in their meals. This Wall Street Journal article reveals that some chefs are shying away from using bacon, or have found alternative ways to achieve the taste of "umami", which is elicited when eating bacon. If chefs are slowly beginning to change their ways in terms of utilizing processed meats, perhaps more everyday Americans will have to begin taking culinary classes.

To read more about the America's bacon crave, visit this LiveScience article.