Digestive cancer probe: Does regular chicken consumption reduce life expectancy?
Chowing down on chicken and turkey may not be as healthy as we thought, according to recent research. A study conducted in southern Italy has linked the regular consumption of poultry to an increased risk of gastrointestinal cancer and death from all causes, challenging the long-held belief that poultry is a healthier choice of protein.
The results of this study hinted that consuming more than 300 grams of poultry per week could potentially raise the risk of death from any cause by 27% compared to those eating less than 100 grams weekly. Moreover, the study found that a higher intake of poultry could increase the risk of gastrointestinal cancers by around 2.3%, with men facing a more significant risk of about 2.6%. This research was published in the journal Nutrients.
The findings have left many scratching their heads, as they go against established dietary guidelines like the Mediterranean diet, which includes poultry as an essential component. However, it's crucial to remember that merely associating a dietary item with cancer doesn't necessarily prove that the item causes it. In an interview with Medical News Today, experts Wael Harb, MD, and Kristin Kirkpatrick, MS, RD, highlighted the importance of interpreting such results with care.
"This research raises important questions, but we need to approach it with caution. Poultry has been a crucial part of healthy eating patterns like the Mediterranean diet, which is associated with reduced cancer and heart disease risks," Harb said. Much like the argument that smoking and cancer are connected, people are advised to consider other aspects of their lifestyle before strictly limiting poultry consumption.
When it comes to the reason behind this potential link, Harb and Kirkpatrick pointed out that the way food is cooked and the additives used might be more significant contributors to cancer risk than the poultry itself. For instance, when poultry is grilled, fried, or cooked at high temperatures, it can form compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer risk. These compounds also occur in red meat and processed meats, suggesting that the issue may lie more in cooking methods than the type of meat itself.
Overall, the study's findings merit further investigation, and more comprehensive research is required to fully understand the relationship between poultry consumption and health outcomes. In the meantime, those making other beneficial lifestyle changes - such as incorporating fruits, vegetables, fiber, whole grains, healthy fats, beans, lentils, and wild fatty fish into their diet - may not need to drastically reduce their poultry intake, says Kirkpatrick. Current guidelines recommend no more than 300 grams per week as a limit, especially if the poultry is skinless, minimally processed, and not cooked at high temperatures. For those who are particularly health-conscious or have a family history of cancer, a lower intake may be more appropriate.
- The study in Nutrients has linked the regular consumption of poultry to an increased risk of gastrointestinal cancer and death from all causes, causing concern in the field of oncology.
- The research suggests that consuming more than 300 grams of poultry per week could potentially raise the risk of death from any cause by 27% compared to those eating less than 100 grams weekly.
- In the aftermath of this research, it's advisable to exercise caution when interpreting the association between poultry and cancer, as other medical-conditions and lifestyle factors could be at play.
- Nutrition experts recommend focusing on a balanced diet rich in fruits, vegetables, fiber, whole grains, healthy fats, beans, lentils, and wild fatty fish, rather than strictly limiting poultry consumption.
- The cooking methods and additives used may have a more significant impact on cancer risk than the poultry itself, as compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form when poultry is grilled, fried, or cooked at high temperatures.
- Further in-depth research is necessary to fully understand the relationship between poultry consumption and health outcomes, and current guidelines recommend limiting poultry intake to no more than 300 grams per week, especially if it's skinless, minimally processed, and not cooked at high temperatures.
