A new study has raised concerns over the potential health risks of consuming poultry, particularly chicken and turkey. The research suggests that eating more than 300 grams of poultry a week may increase the risk of gastrointestinal cancers and all-cause mortality.
The study, conducted in southern Italy, challenges the long-held belief that poultry is a healthier protein option. Experts, however, caution that the findings need to be taken with a grain of salt.
The study found that people who consumed more than 300 grams of poultry per week had a 27% higher risk of dying from any cause compared to those who ate moderate amounts. Additionally, there was a 2.3% increase in the risk of gastrointestinal cancers, with men experiencing a slightly higher risk of 2.6%. These results were published in the journal Nutrients.
While these findings have caused concern among consumers, especially those who follow diets that include poultry, such as the Mediterranean diet, which is believed to lower cancer and heart disease risks, experts say there’s no need to panic just yet.
What Does the Study Really Mean?
Medical professionals agree that the study is observational, meaning it shows an association but does not prove that poultry directly causes cancer or death. Dr. Wael Harb, a hematologist and oncologist at MemorialCare Cancer Institute in California, explained that the research should be interpreted with caution.
He pointed out that poultry is still a key part of healthy diets worldwide and is linked to reduced cancer risks in other studies.
“Cancer is a complex disease with many contributing factors like genetics, environment, diet, and lifestyle,” said Kristin Kirkpatrick, a dietitian at the Cleveland Clinic. She noted that the study doesn’t prove that eating chicken alone increases cancer risk and that other factors, like smoking or a lack of exercise, should also be considered.
Could Cooking Methods or Additives Be to Blame?
Experts also emphasize that the way poultry is cooked may be more important than the meat itself.
High-temperature cooking methods like grilling, frying, or roasting can lead to the formation of harmful compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are linked to cancer.
These compounds are also found in red meat and processed meats, raising the possibility that the cooking process, rather than the type of meat, is the real risk factor.
“For example, frozen chicken nuggets or breaded and fried chicken may pose more health risks than a plain baked chicken breast,” Kirkpatrick explained. The processing and preparation methods of poultry may have a bigger impact on health than the meat itself.
How Much Poultry Is Safe to Eat?
Despite the findings, experts agree that there’s no reason to drastically change dietary recommendations based on this study alone. Both Harb and Kirkpatrick maintain that poultry can be part of a healthy diet when consumed in moderation.
In fact, the current guidelines from the U.S. recommend no more than 300 grams of poultry per week, which is in line with the study’s findings.
Kirkpatrick emphasized that for individuals making other positive lifestyle changes, such as eating more fruits, vegetables, and whole grains, moderate poultry consumption is still considered safe.
In conclusion, while the study raises valid concerns about the risks of eating too much poultry, experts believe it is important to view the findings within a larger context and continue to focus on overall healthy eating habits and lifestyle choices.
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