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2mo ago

Study Links High Poultry Consumption to Increased Cancer and Mortality Risks

Research involving nearly 5,000 Italians over 19 years finds eating over 300g of poultry weekly doubles gastrointestinal cancer mortality and raises all-cause death rates 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

  • A 19-year Italian cohort study published in Nutrients associates consuming over 300g of poultry weekly with a two-fold increase in gastrointestinal cancer mortality.
  • Men face a 161% higher risk of gastrointestinal cancer-related death compared to women when consuming high levels of poultry.
  • Researchers propose high-temperature cooking, feed treatments, and hormone residues in poultry may contribute to cancer risks but call for further investigation to confirm these mechanisms.
  • The study suggests moderating poultry intake, alternating protein sources like fish, and adopting safer cooking methods to reduce potential health risks.
  • Limitations of the study include a lack of data on cooking practices, processing methods, and participants' physical activity, which may affect causality conclusions.