Regular Chicken Consumption Linked To Elevated Cancer Risk, Says Study

A new study suggests that consuming four portions of chicken or other poultry per week could double the risk of dying from gastrointestinal cancer. Researchers in Italy found that eating over 300g of poultry per week was linked to a 27 percent increased chance of death overall, with men experiencing a higher mortality risk than women. The study, conducted on 4,869 participants over nearly 20 years, showed that white meat consumption was highest among those who died from gastrointestinal cancers.

The researchers noted the need for further study on factors such as exercise levels and portion sizes related to meat consumption and cancer risk. Red meat consumption was also found to increase the risk of any type of cancer, while plant-based proteins have been linked to a reduced risk of developing cancer. As cancer rates continue to rise, dietary choices, including meat-free and plant-based diets, are seen as potential ways to lower the risk of developing gastrointestinal cancers and other health issues.