A new study carried out in southern Italy highlights the potential health risks that can arise from poultry consumption. In fact, one study found that consuming more than 300 grams of poultry per week might increase your risk of all-cause mortality by 27%. You have a much lower risk if you eat 100 grams or less. The results show an increased risk of developing GI cancers by 2.3% for every participant who went over this threshold.
Poultry is considered a healthier protein alternative, especially in healthy eating patterns such as the Mediterranean dietary pattern. Yet this new evidence brings to bear grave concerns about its safety as well as contradicting long-held beliefs. The study’s findings call for us to reconsider dietary recommendations. They emphasize the importance of continuing research to discover the cause behind such patterns.
The Research Findings
Perhaps the most alarming finding from the study is that consuming more than 300 grams (10.5 ounces) of poultry should cause you to fear for your life. It can increase the risk of some gastrointestinal cancers. More noticeably, for men in the study there was a 2.6% increased mortality risk with increased poultry intake.
These results are all the more shocking in light of the longstanding belief that poultry is a healthier choice than red meat. Anton Bilchik, a surgical oncologist and chief of medicine at Providence Saint John’s Cancer Institute, expressed his astonishment at the results, stating, “I think the findings are quite astonishing given that we have a lot of evidence that the Mediterranean diet in particular is healthy and reduces the risk of getting cardiovascular disease and cancers.“
Michelle Routhenstein, a registered dietitian, added that “poultry is generally considered a healthier protein option than red meat.” Yet the consequences of this study’s findings suggest that moderation is indeed often the best approach.
Dietary Guidelines Under Scrutiny
The United States Dietary Guidelines for Americans (DGA) for 2020–2025 recommend up to 26 ounces of protein foods, including lean meats and poultry, each week, without specific limits on poultry. With these findings, this study highlights a critical need for reevaluating current guidelines. They further recommend that revisions be made, as needed, as new data and information comes to light.
As Routhenstein points out, much more research is needed to confirm these findings. Thirdly, they want to further explore biological pathways that underlie the risks they observed. She stated, “Further research is needed to confirm these results and explore the underlying mechanisms before revising dietary guidelines.”
Additionally, she shed light on the health dangers associated with concentrated animal feeding operation (CAFO) poultry production practices. These annoyances run deep, such as the unnecessary use of antibiotics and hormones, which raise disease threats.
Looking Ahead
As advocates, researchers, and policymakers begin to unpack the implications of this landmark study, there is agreement that more research is needed. Bilchik commended the study’s large sample size. He says he’d like to see more information about the other non-risk factor associated with poultry consumption. “It’s been hypothesized that the cooking of the poultry may result in the release of mutagenic or cancer-causing chemicals,” he stated.
Routhenstein and Bilchik emphatically urge us to consider new protein options, including fish. These alternatives offer the same culinary flexibility, with much lower risks to human health than overconsumption of chicken. One such speaker, Routhenstein, noted the importance of assessing diet patterns and preparation methods in more depth.
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