Bacon is one of the best-selling types of processed meat, especially in the United States, where demand remains high, according to The National Provisioner.
Even rising pork prices, reported by CNBC, have not reduced interest.
It is often served in multiple slices at a time, both in restaurants and at home. This makes it easy to consume more than recommended, writes Everyday Health.
What does bacon contain?
According to data from the U.S. Department of Agriculture, bacon contains both protein and vitamins, but also high levels of salt and saturated fat.
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These substances are associated with conditions such as cardiovascular disease and high blood pressure.
The World Health Organization (WHO) states that processed meat may increase the risk of cancer.
Studies show, among other things, a link to colorectal cancer. In addition, research from The American Journal of Clinical Nutrition points to a possible increased risk of dementia with high consumption.
Additives such as nitrates, described by Harvard Health, may also affect health.
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How much is appropriate?
Experts recommend limiting processed meat intake to once a week or less.
The portion size should be moderate and considered in relation to the rest of the diet, including salt and fat, for which the American Heart Association sets guidelines.
Although cooking can reduce some fat, it does not change the fact that bacon remains a processed food.
Bacon can be eaten, but only in small amounts and not too often.
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Sources: Everyday Health, The National Provisioner, CNBC, U.S. Department of Agriculture, WHO, The American Journal of Clinical Nutrition, Harvard Health, and American Heart Association.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.