Higher Consumption of Chicken Associated with Increased Risk of Gastrointestinal Cancer Mortality
Recent research conducted by scientists at Italy's National Institute of Gastroenterology has uncovered a concerning correlation between frequent poultry intake and an elevated risk of early death from gastrointestinal cancers. Published in the journal Nutrients, the study analyzed health data collected over two decades from nearly 4,900 adults residing in Italy. The investigators found that individuals who consumed more than 300 grams of poultry weekly exhibited a 27% higher risk of developing gastrointestinal cancers and dying from these illnesses compared to those who ate less than 100 grams per week.
Traditionally, poultry, especially chicken, has been viewed as a healthier protein alternative to red meat, offering fewer risks related to cardiovascular diseases and certain cancers. However, this new evidence suggests that consuming poultry regularly may also carry significant health risks. The study involved detailed interviews, health examinations, questionnaire data on dietary habits, and analysis of medical records and death registries. Researchers focused on the frequency of meat and poultry consumption, as well as incidence and mortality rates for gastrointestinal cancers.
While the findings raise concerns, the researchers emphasized that further studies are necessary to understand the underlying causes of this association. It remains unclear whether the increased risk is directly linked to poultry itself or related to cooking methods such as frying or breading, or seasonal seasoning. Additionally, although the study adjusted for some lifestyle factors, it did not account for physical activity levels, which could influence health outcomes.
This research highlights the importance of scrutinizing dietary patterns and their impact on long-term health. It also underscores the need for balanced consumption and more comprehensive investigations into how different preparation styles may affect health risks. Consumers are advised to remain cautious, and healthcare professionals should consider these findings when advising on diet and cancer prevention.
For more detailed information, the study can be accessed via the DOI link: 10.3390/nu17081370. Source: Medical Xpress.
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