When it comes to healthy aging, heart health, or preventing cancer and chronic disease, experts often recommend consuming more fruits and vegetables, legumes, and lean proteins like chicken. However, a recent study published in the journal Nutrients suggests that eating too much chicken may not be as healthy as previously thought.
Researchers investigated the connection between poultry consumption, gastrointestinal cancers, and early death among 4,869 middle-aged Italian participants over 19 years. The results showed that those who consumed over 300 grams of poultry per week (about 3.5 three-ounce servings) had a 27% higher mortality rate from all causes, with men facing an even greater risk.
Consuming less than 100 grams of poultry per week was associated with half the mortality risk from gastrointestinal cancer compared to those who ate more. The study also found that cooking chicken at high temperatures or for long periods can form agents that cause genetic mutation, which may influence the development of gastrointestinal cancers.
Interestingly, even among people following a Mediterranean diet, over half of cancer-related deaths occurred in those who consumed over 400 grams of meat every week. The researchers recommend moderating poultry consumption and alternating it with other protein sources like fish to minimize health risks.
According to the study’s findings, consuming no more than 10.5 ounces of chicken per week (about 100 grams) is recommended for adults, aligning with the Dietary Guidelines for Americans. By being mindful of overall meat consumption and cooking methods, individuals can take steps towards a healthier diet and reduced risk of chronic diseases.
Source: https://fortune.com/well/article/chicken-per-week-mortality-cancer-risk