Is chicken a healthy alternative or not, and under what conditions?

What did the researchers want to find out?

Doctors wanted to see if there was a link between how much poultry (chicken, turkey, etc.) we eat and the overall risk of death, including the risk of dying from digestive cancers (for example, stomach, liver, intestines).

How did they conduct the study?

• They collected information from nearly 5,000 people in Italy.
• They gathered details about their lives, health status, habits (including what they ate), and past illnesses.
• They followed these people for approximately 19 years.
• They verified who died and from what cause, using official data.

What did they discover?

• Out of the total participants, about 1 in 5 died during the 19 years. Among these, a smaller number died from digestive cancers.
• Main finding: People who consumed more than 300 grams of poultry per week (about two large servings or more) had a 27% higher risk of death from any cause, compared to those who ate less than 100 grams per week (a small serving or none).
• Related to digestive cancer: The risk of dying from stomach, liver, or intestinal cancer was even higher. Those who ate over 300 grams of poultry per week had a risk of more than twice as high of death from these causes, compared to those who ate under 100 grams.
• This increased risk for digestive cancer was especially observed in men.

What do the study authors recommend?

1. Pay attention to quantity: Although poultry is often considered a healthier alternative to red meat, this study suggests that we should not overdo the amount. Moderate consumption is likely better.
2. Diversify protein sources: Don’t rely solely on poultry for protein. Include other sources in your diet, such as fish.
3. Be careful how you cook: How you prepare the meat is also important. Avoid cooking it at very high temperatures or for a very long time (for example, excessive frying or burning on the grill), as these methods can create harmful substances.

What were the study’s limitations (things it couldn’t fully clarify)?

• No distinction was made between fresh poultry and processed poultry (for example, chicken cold cuts, pâtés).
• No details were collected about how each participant cooked the poultry.
• Information about what people ate was based on what they reported themselves, and sometimes people can forget or report inaccurately.
• Physical activity levels were not measured in the participants, which can also influence health.

In short:

This study suggests that high consumption of poultry (over 300 grams per week) may be linked to a higher risk of death in general and, in particular, death from digestive cancers. It is a warning sign reminding us that moderation is important in diet and that it’s good to have a varied diet and be mindful of how we cook food. Discuss with your doctor for personalized advice regarding your diet.

Source Medscape