Could Eating Chicken Raise Cancer Risk? Experts Explain the Findings
A recent study from southern Italy has raised concerns that consuming more than 300 grams of poultry per week could increase the risk of gastrointestinal cancers and all-cause mortality. This challenges the widespread belief that chicken and turkey are healthier sources of protein.
What the Study Found
The research, published in Nutrients, found that people who regularly ate over 300g of poultry weekly had a:
- 27% higher risk of death from any cause
- 2.3% increased risk of gastrointestinal cancers
- 2.6% increased risk of cancer in men specifically
These results raise questions, especially since poultry is a key component of the widely praised Mediterranean diet.
Expert Opinions: Correlation Doesn’t Mean Causation
Experts emphasize that the study was observational and does not prove that poultry causes cancer.
Dr. Wael Harb, a board-certified oncologist, stated: “The results are interesting, but they do not prove causation. Poultry still plays a role in balanced, healthy diets.”
Kristin Kirkpatrick, RD, a dietitian at the Cleveland Clinic, added: “Cancer is a complex disease influenced by many factors—diet, lifestyle, genetics, and more.”
Is the Problem the Meat or the Method?
Both experts noted that cooking methods may have more impact than the meat itself. High-temperature cooking (like frying or grilling) creates chemicals such as HCAs and PAHs, which have been associated with cancer risks.
Additionally, processed poultry (like nuggets and deli meat) may have different effects compared to fresh, baked chicken.
“A grilled chicken breast is not the same as a deep-fried chicken nugget,” said Kirkpatrick.
Is White Meat Still Healthier Than Red?
Despite being leaner, white meat doesn’t necessarily result in better cholesterol levels. A 2019 study showed both red and white meat had similar effects on LDL cholesterol.
The new study also lacked detail on what type of poultry was consumed, which limits the reliability of its conclusions.
What Should Future Research Investigate?
Limitations of the study included lack of data on:
- Poultry source (processed vs. fresh)
- Cooking methods
- Antibiotics or hormone use in poultry
- Physical activity and overall lifestyle
Dr. Harb recommends that future studies be more specific and examine differences in gender, food quality, and preparation methods.
How Much Chicken Is Too Much?
Experts say that the current guideline — no more than 300g of poultry per week — remains valid for most people. However, for those with a family history of cancer, a slightly lower intake of around 200g per week may be more suitable.
“I still recommend poultry to my patients, especially when it’s part of a healthy lifestyle,” Kirkpatrick said.
Conclusion: Balance is Key
This study doesn’t mean you need to stop eating chicken. Instead, it’s a reminder to:
- Eat poultry in moderation
- Use healthy cooking methods (bake, steam, or boil)
- Include a variety of protein sources like fish, beans, and legumes
When consumed responsibly, poultry can still be part of a nutritious, balanced diet.
Read more here: Medical News Today – Full Article
Chicken cancer risk