A recent study in Italy found an association between consuming large amounts of chicken and increased mortality rates. Researchers tracked the diets of 4,869 adults over 19 years and discovered that those who ate more than 300 grams of chicken per week were 27% more likely to die from any cause compared to those who consumed less.
The study, published in the journal Nutrients, suggests that consuming high amounts of chicken may be linked to negative health effects. However, registered dietitian-nutritionist Lauren Manaker notes that “chicken isn’t inherently bad for you.” It is a good source of protein and essential nutrients like B vitamins, iron, and zinc.
The study’s findings have sparked debate about the healthiness of rotisserie chickens. Dr. Donald Hensrud, director of the Mayo Clinic Healthy Living Program, advises choosing plant-based proteins, lean meats, and white meat over red meat when possible. He also recommends considering saturated fat content when making food choices.
Manaker emphasizes the importance of moderation and balance in a healthy diet. She notes that preparation methods can significantly impact the healthiness of a dish, citing fried foods as an example. A balanced diet rich in vegetables, whole grains, and lean proteins is more effective for long-term health than focusing on one ingredient.
The study’s limitations include relying on self-reported dietary data and not accounting for physical activity. Manaker advises considering overall dietary patterns rather than focusing solely on one ingredient. Regulating portion sizes, choosing nutritious sides, and prioritizing a healthy lifestyle are also crucial for optimal health.
Source: https://www.foxnews.com/food-drink/eating-chicken-linked-higher-mortality-rates-observational-study-suggests