A team of Italian health researchers has found an association between regular chicken consumption and a higher risk of early death due to digestive system cancers. The study, published in the journal Nutrients, analyzed data from 4,869 adults living in Italy over a 20-year period.
Contrary to previous research, which suggested that eating poultry like chicken was healthier than red meat, this new study found that regular chicken consumption could be linked to certain types of gastrointestinal cancers and early death. The researchers analyzed how often subjects ate meat or poultry and the rate of development of gastrointestinal cancers and resulting deaths.
The results showed a higher incidence of gastrointestinal cancer development and early deaths among people who ate more than 300 grams of poultry per week, with a 27% increased risk compared to those who ate just 100 grams of poultry per week or less. However, the research team acknowledges that more studies are needed to fully understand their findings.
Limitations of the study include not accounting for physical activity levels, which were not measured. The researchers also could not determine whether the increased rate of death was directly related to consuming chicken or other factors like cooking methods and seasonings added during preparation.
Source: https://medicalxpress.com/news/2025-04-regular-chicken-consumption-linked-higher.html