Recent research has sounded alarm bells about the potential health risks from consuming poultry, especially chicken. Our experts weigh in on one of the most complicated topics out there. Among all of them are replenisher Wael Harb, MD, board-certified hematologist and medical oncologist at MemorialCare Cancer Institute, and Kristin Kirkpatrick, MS, RD, dietitian at Cleveland Clinic Department of Wellness and Preventive Medicine. Their analysis suggests that while some studies indicate a possible link between poultry consumption and increased cancer risk, the broader context of diet and individual health factors must be considered.
The discussion intensified following a 2019 study that reported a connection between high poultry intake and an increase in gastrointestinal cancers and all-cause mortality. The research found that those who consumed over 300 grams of poultry per week had a 27% increased risk of all-cause mortality. Further, their risk of developing GI cancers increases by 2.3%. Importantly, men had a significantly higher risk than women, by 2.6%.
Dr. Harb warns us not to overinterpret findings from observational studies. He emphasized, “The findings are interesting, but as this is an observational study, it doesn’t prove causation. The broader body of evidence still supports moderate poultry consumption as part of a balanced diet.”
Recent sodium dietary guidelines advise eating no more than 300 grams of poultry per week. This accomplishment ties in with this wise recommendation from both Dr. Harb and Kirkpatrick—promoting moderation and moderation-oriented, mindful eating practices. Kirkpatrick noted that the preparation methods used when cooking poultry can significantly influence its health impact, stating, “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.”
Both experts are in strong agreement that cancer development does not happen in a vacuum. These are factors such as genetics, environmental exposures, diet, physical activity, toxin exposure, age and inflammation. Kirkpatrick highlighted the complexity of cancer causation by saying, “Studies show that the development of cancer from one person to another is complex and encompasses multiple factors. Therefore, we need to look at any study and try to assess how it can be translated to our lifestyle.”
As such, the recent poultry study has a major limitation. It does not break down consumption by type of poultry eaten or how it is prepared. Kirkpatrick remarked on this gap by stating, “The study was not able to identify the specific type of poultry… The processing of meats in general may change their health risks.” She called for more holistic studies. This research needs to focus on various poultry and red meats as well as other cooking methods.
In light of these issues, Dr. Harb recommends that people with certain health issues stop eating poultry. This recommendation holds true even for individuals who have a strong family history of cancer. He suggested that people concerned about health should target approximately 200 grams of protein a week. Further, he proposed they increase their consumption of fish, legumes, and plant-based proteins.
Kirkpatrick followed this up with a call to embrace neutrality when it comes to nutrition. She said, “This study would not cause me to stop recommending poultry to my patients, especially in those patients that are making other beneficial lifestyle changes alongside poultry consumption.”
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