- Eating over 300 grams of poultry each week might increase risks of death and cancer, according to recent research.
- These results contradict earlier studies, leading experts to urge caution.
- Poultry is mostly viewed as a healthier protein choice and central to diets like the Mediterranean diet.
- The research didn’t account for other factors affecting health, indicating a need for further studies.
A recent study conducted in southern Italy has raised eyebrows by implying that too much poultry, often seen as a healthier protein, might be tied to higher overall mortality and gastrointestinal cancers.
These findings can contradict previous understanding, as poultry has been perceived as a beneficial protein source and a key component of nutritious eating plans, including the popular Mediterranean diet.
The current Dietary Guidelines for Americans (DGA) suggest up to 26 ounces of protein foods weekly, without explicitly limiting poultry.
However, this new study indicates that exceeding 300 grams (or about 10.5 ounces) of poultry weekly might relate to a 27% higher risk of overall mortality compared to consuming only 100 grams (3.5 ounces) or less weekly.
Furthermore, it suggests that this level of poultry intake could also raise the risk of gastrointestinal cancers in the sample group by about 2.3%, with an even higher increase of 2.6% among men.
Before this study, there was little evidence to support such associations with poultry, which is published in the journal Nutrients.
“This study is really thought-provoking,” remarked Nilesh L. Vora, MD, who isn’t affiliated with the research. “This might be the first instance where white meat consumption is seen as a possible risk factor for gastrointestinal cancers.”
The study was based on survey responses from nearly 4,900 middle-aged Italians from Castellana Grotte and Putignano.
Participants reported their red and white meat consumption based on their recall.
Notably, no data were gathered on their physical activity levels, which could have a significant impact on health outcomes. This omission raises further questions and suggests the need for additional research.
Experts have expressed concern regarding these findings.
“The results are astonishing, considering we have ample evidence that the Mediterranean diet promotes health and reduces risks of cardiovascular diseases and cancers,” said Anton Bilchik, MD, PhD, who also wasn’t part of the study. “It’s quite concerning, and I believe it deserves more thorough examination.”
“Poultry is generally seen as a healthier choice than red meat,” pointed out Michelle Routhenstein, MS, a registered dietitian. She emphasized that this needs further investigation.
She added, “Poultry is lower in saturated fat and produces less TMAO, a compound associated with arterial stiffness and cancer risks.”
While the study raises compelling questions, the authors caution that it doesn’t establish a direct cause-and-effect relationship.
Routhenstein highlighted the importance of understanding additional risk factors related to poultry consumption.
For instance, it didn’t consider the sourcing of the poultry eaten, which could involve pesticides or antibiotics that might impact health outcomes.
Additionally, the potential risks associated with industrially raised poultry should also be evaluated. Routhenstein mentioned, “The use of antibiotics and hormones in poultry farming raises health concerns.”
There’s a need to study how cooking methods and preparation might also affect poultry’s health impacts. This includes exploring whether certain cooking techniques could release harmful chemicals.
Bilchik pointed out that although this is yet a hypothesis, it’s clear that poultry can be prepared in various ways, each affecting its final chemical makeup.
Finally, the study did not track the processing level of the poultry consumed, which could have implications akin to those found in processed meats and their additives.
Bilchik mentioned that having red meat with vegetables might lessen the associated health risks.
He also suggested that it’s important to examine all protein sources, like fish, which may be prepared similarly to poultry.
“I find this study intriguing, especially since we’ve leaned toward viewing poultry as healthier while distancing ourselves from red meat,” he added.
Routhenstein advised focusing on the overall nutritional quality, considering “portion sizes and the combinations you have with poultry, while avoiding overeating.”
She suggested that a healthy portion of lean, unprocessed poultry should be around 200 grams (7 ounces) per week.
Opting for healthier cooking methods like baking or steaming, along with avoiding excessive fats, can also help mitigate potential health risks.
