New Study Explores Potential Link Between High Chicken Consumption and Increased Health Risks

While chicken is widely regarded as a healthier alternative to red meat, a recent study suggests that high consumption of poultry may be associated with an increased risk of early death—particularly from gastrointestinal cancers, the Daily Mail reports.

Researchers in Italy have identified a possible connection between eating more than 300 grams of chicken per week—roughly the equivalent of 19 bites or four standard servings—and a higher likelihood of premature mortality.

The study, conducted by the National Institute of Gastroenterology in Italy and published in the journal Nutrients, followed the health of 4,869 adults over a 19-year period. Participants provided detailed information on their diets, lifestyle habits, and medical histories. The researchers used this data to examine patterns in meat consumption and mortality outcomes.

The findings showed that individuals who consumed over 300 grams of chicken weekly were 27% more likely to die from any cause than those who ate less than 100 grams. More strikingly, the risk of death from digestive system cancers was more than double in those with higher poultry intake. This risk was particularly elevated in men, who were found to be 2.6 times more likely to die from gastrointestinal cancer when consuming larger quantities of chicken.

Though the exact reason for the association is not yet clear, researchers offered several potential explanations. One theory is that high-heat cooking methods may produce mutagens—substances known to cause genetic mutations. Another possibility is that the farming and feeding practices used in poultry production may expose consumers to harmful chemicals such as pesticides or hormones.

The study also referenced previous research suggesting that hormonal differences, such as the presence of estrogen, might influence how men and women metabolize nutrients or respond to dietary risk factors, though this remains speculative.

Importantly, the researchers emphasized that their study was observational, meaning it cannot definitively establish cause and effect. While they adjusted for a number of variables, such as age, sex, and general health status, the study did not capture all possible influences. For instance, it did not account for how the chicken was prepared, nor did it gather data on exercise habits, which are key components of overall health.

Despite the concerning results, the study also acknowledged that red meat consumption was more strongly associated with non-digestive cancers among the participants. In fact, those who died of such illnesses had consumed more red meat than white meat. This underscores the complexity of dietary research and the need for balanced interpretations of health data.

Experts suggest these findings should be viewed as part of a broader, ongoing investigation into the long-term health impacts of different types of meat. While previous studies have offered mixed results—some supporting the safety of poultry consumption and others noting potential risks—this new research contributes valuable information to the debate.