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Study Links High Poultry Consumption to Increased Cancer and Mortality Risks

Italian research finds eating over 300 grams of poultry weekly doubles gastrointestinal cancer death risk and raises overall mortality by 27%.

Americans love chicken—but eating it as often as we do may not be as healthy as once thought.
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Overview

  • The 19-year study analyzed dietary and health data from 4,869 middle-aged Italian participants, focusing on poultry consumption and health outcomes.
  • Consuming more than 300 grams of poultry per week was associated with a 127% increase in gastrointestinal cancer death risk, with men facing an even higher risk at 161%.
  • All-cause mortality rose by 27% for individuals consuming over 300 grams of poultry weekly, compared to those eating less than 100 grams.
  • Researchers suggest cooking-induced mutagens and chemicals in poultry feed or hormones may contribute to the increased risks, though further investigation is needed.
  • The study emphasizes the importance of moderating poultry consumption, exploring alternative protein sources like fish, and refining cooking methods to minimize health risks.