A new study links high poultry consumption with increased mortality, including cancer risks

For years, swapping red meat for chicken has been touted as a healthier dietary choice, often recommended to reduce cholesterol, cancer risk, and inflammation. However, a new study challenges this belief, suggesting that consuming large amounts of chicken and other white meats could actually shorten your lifespan and increase your risk of developing gastrointestinal cancer.

The study, published in Nutrients, tracked 4,869 individuals from southern Italy over nearly two decades, from 2006 to 2024. Participants were asked about their meat consumption, distinguishing between red and white meats, and the researchers subsequently tracked the causes of death within the group. The findings revealed that those who consumed more than 300 grams (just over 10 ounces) of poultry per week had a 27% higher risk of dying compared to those who ate less than 100 grams (approximately 3.5 ounces) weekly.

Moreover, participants who ate large amounts of white meat had more than double the risk of dying from gastrointestinal cancers compared to those with lower consumption. This revelation contradicts previous studies, which suggested that white meat, particularly chicken, was a healthier alternative to red meat when it came to reducing cancer risks.

Theresa Gentile, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, was quick to point out that the study shows only an association, not a direct cause-and-effect relationship. “This doesn’t mean poultry causes cancer,” she clarified. “It just means that high poultry intake might be linked to higher mortality risks, especially from gastrointestinal cancers.”

However, Gentile also emphasised that lifestyle-based studies like this often have confounding factors. For instance, the way chicken is cooked can significantly influence its health effects. “Chicken cooked at high temperatures, like grilling or frying, can form cancer-causing compounds,” she explained. “Processed chicken, such as nuggets or deli meats, may also have negative health effects due to preservatives, sodium, and saturated fats.”

Another potential limitation of the study is that it relied on self-reported dietary information from participants. “People often underreport or overestimate their food intake in long-term studies,” Gentile noted, which can introduce inaccuracies into the findings. Additionally, the study did not account for important health factors such as physical activity, which is known to lower all-cause mortality risk.

So, does this mean you should stop eating chicken altogether? Gentile advises caution but doesn’t recommend cutting poultry from your diet completely. “This study suggests that patterns of high poultry consumption, especially in older men, may be linked to higher mortality. But the average person who eats chicken a few times a week as part of a balanced diet, such as a Mediterranean diet, doesn’t need to panic.”

If you’re concerned about the risks associated with poultry, Gentile offers some practical advice:

1. Choose Organic or Pasture-Raised Chicken: These options may have fewer inflammatory additives and questionable feed ingredients.
   
2. Avoid Processed Chicken Products: Fresh cuts of chicken are healthier than processed items like nuggets or patties, which can be high in sodium and unhealthy fats.
   
3. Cook at Lower Temperatures: Avoid high-heat cooking methods like grilling or frying. Instead, opt for baking, braising, or steaming to minimise the formation of harmful compounds.
   
4. Incorporate More Plant-Based Proteins and Seafood: For a balanced, healthy diet, consider reducing poultry intake and replacing it with plant-based proteins, which are rich in fibre and antioxidants, or seafood, which is low in saturated fat.
   

While this study does not call for an immediate shift away from chicken entirely, it highlights the importance of being mindful about meat consumption and the potential health risks of overindulgence.