A chicken without chicken feels incomplete for many. Known for its advantages full of protein, in particular for muscle construction and energy, chicken has long been a basic food for many, especially those that strike the gymnasium. However, new research warns that regular chicken consumption can put you at an increased risk of dying gastrointestinal cancers.
The results of the latest study, published in the journal Nutrients, offer a surprising turn since poultry, long considered as a “noble food” because of its high protein and fat content compared to red meat, may not be as harmless as.
Food directives for Americans recommend 100 grams as a standard portion of poultry, which suggests that it is consumed one to three times a week. However, the latest study raises concerns that exceeding 300 grams per week could increase the risk of death of gastrointestinal cancer.
The study, which analyzed health data and meat consumption habits of 4,869 adults in Italy, revealed that people who ate more than 300 grams of poultry per week had a significantly higher impact of gastrointestinal cancer and a higher risk of early death of these cancers. Those who consumed more than 300 grams of poultry each week had a probability of 27% more and more death by gastrointestinal cancer compared to those who kept their contribution to 100 grams or less each week.
Another interesting revelation is that men were more at risk of death from gastrointestinal cancers compared to women, even with the same amount of poultry consumption.
The impact of poultry consumption on the risk of dying by gastrointestinal cancer has increased with age. For those of around 60 years old, there was no significant difference between eating less than 100 grams or more than 300 grams of poultry per week. However, at 83, the risk of death was twice as high for those who eat more poultry. This effect was more visible in men, who showed a higher risk even before the age of 60.
“We think it is advantageous to moderate poultry consumption, alternating it with other equally precious protein sources, such as fish. We also think that it is essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking times,” conclude researchers.
However, a significant limitation of the study is that it did not examine whether the chicken consumed was treated or how it was cooked. The researchers also did not take into account the levels of physical activity of the participants, which could have influenced the results.
