Recent findings indicate that consuming over 300 grams of chicken per week could elevate the risk of premature mortality by 27% compared to those who eat less than 100 grams. This quantity approximates to about three chicken servings weekly.
The research, appearing in the journal Nutrients, links higher chicken consumption with a notable rise in stomach cancer risks.
Despite chicken’s reputation as a healthier protein source, this preliminary data challenges such perceptions, hinting at potential health dangers associated with common poultry dishes.
As global chicken consumption increases, these findings become particularly relevant. Health guidelines currently suggest 100 grams of poultry per serving, recommending consumption one to three times a week.
Over 4,000 study participants were interviewed about their health and dietary habits by medical professionals. The study spanned an average of 19 years, during which detailed data was gathered through validated food frequency questionnaires.
Researchers categorized meat intake into four levels, focusing on red meat and poultry. They verified participants’ health conditions using local and regional health databases and employed sophisticated statistical techniques to adjust for variables like age, sex, and existing health conditions.
This allowed for a more precise correlation between meat consumption and mortality risks. The study also sought to fill gaps in existing research, which has extensively covered red and processed meats but not poultry.
Findings showed that individuals who succumbed to gastrointestinal cancers generally consumed more meat weekly than those who died from other causes. Men who consumed more than 300 grams of chicken weekly faced over twice the risk of gastrointestinal cancer death than their counterparts who consumed less.
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Even small amounts of chicken could heighten gastric cancer risks, with the danger increasing alongside consumption levels, and posing a greater risk compared to equivalent amounts of red meat.
However, the study has limitations, including a lack of data on how the chicken was prepared—whether processed or home-cooked—and no information on the participants’ physical activity levels, which could influence the diet-health relationship.
As an observational study, these findings highlight associations rather than direct causal links.
