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Experts frequently recommend specific diets aimed at promoting healthy aging, enhancing heart health, or aiding in the prevention of cancer and chronic diseases. Common recommendations include a rich variety of fruits and vegetables, legumes, and lean proteins, particularly chicken and fish. While the trend is moving towards more plant-based diets, chicken remains a popular and healthy choice among meats, with Americans averaging over 100 pounds of chicken annually. Yet, a recent study published in the journal Nutrients suggests that high poultry consumption may pose health risks previously underestimated.
The study explored the link between poultry intake, gastrointestinal cancers, and mortality rates. Poultry encompasses all types of birds, including chicken, turkey, duck, and game birds like quail. The researchers examined data from 4,869 middle-aged Italian participants over nearly two decades, analyzing their dietary habits through surveys. They found that among those who died from gastrointestinal cancers—such as colon, liver, pancreatic, stomach, esophageal, and rectal cancer—white meat intake, particularly poultry, was notably high, making up 33% of their total white meat consumption.
Individuals consuming more than 300 grams of poultry weekly—approximately 3.5 three-ounce portions—experienced a 27% higher overall mortality risk. This statistic escalated to a startling 61% increase for men alone. When focusing specifically on gastrointestinal cancer, consuming between 100 to 200 grams of poultry weekly was linked to a 65% heightened risk of dying from this type of cancer compared to others. More alarming, those consuming upwards of 300 grams weekly had a 127% greater likelihood of succumbing to gastrointestinal cancers, with men facing a 161% increased risk.
Recommended Poultry Intake
The study suggests that reducing poultry intake may be beneficial. According to the Dietary Guidelines for Americans, adults should aim for 26 ounces of lean meat and poultry weekly in a standard 2,000-calorie diet. However, maintaining consumption under 300 grams per week translates to no more than 10.5 ounces of chicken.
The authors emphasized, “Our results indicate that exceeding 100 grams of poultry weekly correlates with increased mortality risk from various causes, including gastrointestinal cancer.” They noted a direct correlation between rising poultry consumption and mortality rates. Additionally, participants over the age of 83 who limited their poultry intake to less than 100 grams weekly faced half the mortality risk of gastrointestinal cancer compared to their higher-consuming counterparts.
The method of cooking chicken may also impact health outcomes. Preparing white meat at high temperatures—such as grilling or barbecuing—or prolonged cooking times in stews can produce substances that potentially lead to genetic mutations, thereby influencing the risk of developing gastrointestinal cancers.
Overall Meat Consumption Matters
The research further indicates that total meat intake plays a critical role in mortality rates, even for those adhering to widely advocated healthful diets.
Participants who perished from cancers unrelated to the gastrointestinal tract typically had diets where red meat constituted more than 65% of their total meat consumption. In contrast, those who died from gastrointestinal cancers consumed red meat at rates of 56% to 58% of their total meat intake. Alarmingly, over half of all cancer-related deaths were found in individuals consuming over 400 grams of meat each week, even within the context of the Mediterranean diet.
The authors concluded by advocating for a moderation in poultry consumption, suggesting a rotation of other nutritious protein sources like fish. They also highlighted the importance of cooking methods, recommending avoidance of high-heat techniques and extended cooking durations.
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This research was initially highlighted on Fortune.com.
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