New Study Links Daily Chicken Consumption to Higher Risk of Cancer

For years, poultry has been considered a healthier alternative to red meat—rich in protein ⁽¹⁾ and recommended in diets like the Mediterranean. However, a long-term study from Southern Italy challenges this belief. It suggests that high poultry consumption may be linked to significantly higher mortality rates, particularly from gastrointestinal (GI) cancers, raising new concerns about a food often viewed as universally safe.

A 19-Year Cohort Study

Researchers tracked 4,869 adults from two small towns in Southern Italy over an average of 19 years. Using a validated food questionnaire (EPIC-FFQ), they documented meat consumption patterns, including poultry and red meat. Their aim: to evaluate associations between dietary habits and all-cause as well as GI-specific mortality.

Increased Risk from High Poultry Intake

Individuals who consumed more than 300 grams of poultry weekly faced a 27% higher risk of dying from any cause. Even more alarming, their risk of dying from gastrointestinal cancer was more than double that of individuals who consumed under 100 grams per week—reflected by a subdistribution hazard ratio (SHR) of 2.27.

Higher Vulnerability Among Men

Men showed an especially pronounced risk. Starting at age 60, their likelihood of dying from GI cancer increased steadily. By age 83, 8% of high-poultry consumers had succumbed to GI cancers, compared to just 3% among low-meat consumers. The reasons behind this gender difference remain unclear but may involve hormonal, genetic, or lifestyle-related factors.

Cooking Methods Were Not Analyzed

One of the study’s major limitations was its failure to account for cooking and processing methods. High-temperature techniques such as grilling, frying, or roasting are known to form carcinogens like heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and N-nitroso compounds. These compounds are formed when meat is cooked at high heat, especially with the skin left on.

Pathogens in Poultry

According to the CDC, around one million Americans suffer from foodborne illnesses annually from contaminated poultry. Common culprits include Campylobacter, Salmonella, and pathogenic E. coli strains that can cause GI distress, urinary tract infections, and even bloodstream infections.

Antibiotic Resistance

Modern poultry farming practices often involve the overuse of antibiotics, contributing significantly to the rise of antibiotic-resistant bacteria. In some countries, up to 80% of total antibiotic usage occurs in livestock farming. In the U.S. alone, more than 2.8 million antibiotic-resistant infections are reported annually, with over 35,000 deaths.

Mediterranean Diet Not a Shield

Interestingly, adherence to the Mediterranean diet did not mitigate the observed risks. This finding suggests that the dangers may stem not from diet quality but from issues specific to poultry, such as contamination, additives, or industrial farming practices.

Strengths of the Study

• Long follow-up duration (19 years)

• Robust sample size (over 27,800 person-years)

• Validated dietary questionnaires

• Advanced statistical modeling (Cox models, competing risk analysis)

Limitations of the Research

• No data on specific types of poultry (e.g., organic vs. processed)

• No analysis of cooking or preparation methods

• Reliance on self-reported dietary data (possible recall bias)

• Lack of data on lifestyle factors like physical activity

Key Takeaways

While poultry remains a lean source of protein, excessive consumption—especially without considering cooking ⁽³⁾ methods or food source—may significantly increase the risk of gastrointestinal cancers, particularly among men. This new evidence urges a re-evaluation of the assumption that chicken ⁽²⁾ is always a safer dietary choice.

Tips for Safer Poultry Consumption

• Limit intake to moderate levels (under 300g per week)

• Choose organic or antibiotic-free poultry when possible

• Avoid high-temperature cooking methods like deep frying or grilling with skin on

• Incorporate more plant-based protein alternatives

Eating poultry in moderation, prepared healthfully, and sourced responsibly can reduce associated health risks. This study reinforces the idea that not just what we eat, but how much and how it's prepared, matters greatly.

Reference: 

1. Physicians Committee for Responsible Medicine. “Chicken.” Physicians Committee for Responsible Medicine. Accessed May 3, 2025. https://www.pcrm.org/good-nutrition/nutrition-information/chicken.

2. Genovese, Danielle. “Eating Chicken Linked to Higher Mortality Rates, Observational Study Suggests.” Fox News, March 12, 2024. Accessed May 3, 2025. https://www.foxnews.com/food-drink/eating-chicken-linked-higher-mortality-rates-observational-study-suggests.

3. Kwon, Jounghee, and Kyungho Ha. “Chicken Consumption and Risk of All-Cause and Cause-Specific Mortality: Results from the Korean National Health and Nutrition Examination Survey.” Nutrients 17, no. 8 (2024): 1370. https://www.mdpi.com/2072-6643/17/8/1370.

(Input from various sources)

(Rehash/Dr. Anjaly KTK/MSM)

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