Eating chicken, turkey, and other poultry has long been considered a healthier choice. But new research suggests that consuming large amounts of white meat might not be as harmless as once believed—especially when it comes to the risk of gastrointestinal cancers.
Why Has White Meat Been Seen As Healthier?
Poultry like chicken and turkey generally contains less fat than red meat, which is why it has been praised in countless dietary guidelines. However, modern food processing has significantly altered its nutritional profile.
What Does the New Italian Study Show?
Data from nearly 5,000 individuals reveal that eating large amounts of poultry—over 300 grams per week—significantly increases the risk of death from gastrointestinal cancers, especially among men.
How Much Poultry Is Considered “Too Much”?
The study found that the risk of dying from gastrointestinal cancer rose by as much as 127% when poultry intake exceeded 300 grams per week.
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What Role Does Gender Play?
Men who consumed high amounts of poultry faced an even higher risk, with their mortality rate climbing by 161%, suggesting potential biological differences in how the body processes these foods.
Is All Meat Equally Problematic?
Interestingly, moderate meat consumption (200–300 grams per week) was associated with a lower risk of death from all causes, particularly among men.
How Does Red Meat Compare?
Red meat consumption was mostly linked to other types of cancer, but not specifically to gastrointestinal cancer, unlike poultry in this study.
Which Products Might Be the Biggest Offenders?
Processed poultry products like chicken burgers, nuggets, and kebabs could be part of the problem, as additives like salt and preservatives may increase the associated risks.
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What Does This Mean for the Mediterranean Diet?
Although the Mediterranean diet is generally considered one of the healthiest, the quantity and quality of meat—especially white meat—must still be monitored carefully.
What Are Researchers Recommending?
Scientists are calling for more studies to confirm these findings and to better understand the impact of processed poultry and cooking methods before making changes to official dietary guidelines.
The article is based on information from News Medical
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