Is there a point to making bacon healthier

A Northern Irish manufacturer has developed a nitrite-free bacon that claims to reduce cancer risk while maintaining the taste of traditional bacon. Despite skepticism, this innovation is part of a broader trend as health concerns over processed meats grow. The World Health Organization links 34,000 annual deaths to processed meat consumption. Experts suggest that while the new bacon may be healthier, its higher cost and unproven claims leave consumers with choices to make. The industry is responding to health-conscious consumers by exploring safer food options.

What is the World Health Organization's estimate regarding deaths linked to processed meat?

What are the health risks associated with consuming processed meat?

How does the new bacon claim to be healthier than normal bacon?

What are some factors that contribute to skepticism about the new bacon?

What considerations should one take into account when deciding between the new bacon and regular bacon?