A recent study conducted in southern Italy found that consuming more than 300 grams of poultry per week is associated with a higher risk of gastrointestinal cancers and all-cause mortality. These findings have sparked consumer concern, as they challenge the long-held belief that poultry—such as chicken and turkey—is a healthier source of protein.
اضافة اعلان
The most alarming outcome of the study was a 2.3% increase in the risk of gastrointestinal cancers associated with higher poultry consumption, with men showing an even greater increase of 2.6%.
In response, Medical News Today consulted two experts to scrutinize these findings and assess how cautious consumers should be with their poultry intake.
The experts included:
Dr. Wael Harb, a hematologist and oncologist at MemorialCare Cancer Institute in California
Kristin Kirkpatrick, a registered dietitian at the Cleveland Clinic’s Department of Preventive Medicine
No Conclusive Evidence
Both experts emphasized that an observational study cannot establish causation between a single food and cancer risk.
Dr. Harb stated:
“The findings are interesting, but since this is an observational study, it doesn't prove causality. Broader evidence still supports moderate poultry intake as part of a balanced diet.”
He underscored the importance of poultry in healthy eating patterns and urged caution when interpreting the study’s results. Harb also pointed out that cancer is a highly complex, multifactorial disease, making it difficult to attribute risk to one factor alone.
Cooking Methods Matter
Kristin Kirkpatrick highlighted a crucial gap in the study:
“The research didn’t specify the type of poultry consumed—was it processed meat or grilled chicken breast? Meat processing in general can affect health risks.”
She also noted that cooking methods, as well as other lifestyle factors such as physical activity, could influence overall health outcomes and mortality rates—something this study didn't fully account for.
What Is a Safe Amount of Chicken?
As for current recommendations in the U.S., Dr. Harb said:
“Guidelines suggest no more than 300 grams of poultry per week as a maximum.”
He added:
“Based on what we know, this amount is reasonable—especially if the poultry is skinless, minimally processed, and not cooked at excessively high temperatures.”
Bottom Line
While the study raises valid questions, there is no strong evidence yet to suggest that moderate poultry consumption directly causes cancer. Prioritizing healthy preparation methods, limiting intake of processed meats, and maintaining a balanced lifestyle remain the most reliable strategies for long-term health.
