Study Links High Chicken Intake to Increased Cancer, Death Risk

Recent long-term studies challenge the perception of chicken as a universally healthy protein, revealing that consuming more than 300 grams of poultry per week is associated with a significantly higher risk of overall mortality and gastrointestinal cancers. One Italian study, tracking nearly 5,000 participants for up to 19 years, found a 27% increase in overall death risk and up to double the risk of gastrointestinal cancers for high poultry consumers, with men facing particularly elevated risks. While previous research often favored chicken over red meat for health, these new findings suggest that the risks may be underestimated, especially depending on how the poultry is produced or prepared. Experts recommend moderating poultry intake, opting for organic and free-range options when possible, and considering more plant-based proteins or fish as alternatives. The studies also note limitations, such as not accounting for cooking methods or other lifestyle factors, but suggest that smaller, mindful dietary shifts could benefit both personal and planetary health. Overall, the research indicates a need to rethink the role of chicken in a balanced diet, especially for those who consume it in large quantities.