Recent studies show that consuming 300 grams of poultry per week was linked to an increased risk of gastrointestinal cancer. It claims that poultry consumption above 300 g per week is associated with a statistically significant increased mortality risk from all causes and gastrointestinal cancers (GCs). The risk is 27% higher for men than for women. This makes us question whether eating chicken is as healthy as we think it is?
The studies collected data from 4869 participants as a cohort study to investigate the association between meat consumption and gastrointestinal cancers (GCs) and other causes of mortality in southern Italy.
The result showed that subjects consuming more than 300 g had a 27% higher risk of death from all causes [HR 1.27; 95% CI (1.00; 1.61)] than those consuming less than 100 g.
In 2015, the International Agency for Research on Cancer defined meat as “carcinogenic to humans” and red meat as “probably carcinogenic to humans.”
Furthermore, the research suggested that higher poultry intake was linked to a 2.3% increase in the risk of gastrointestinal cancers. Comparatively, the risk was observed at a higher rate of 2.6% in men.
Expert Opinion
However, Wael Harb, MD, board-certified hematologist and medical oncologist at Memorial Care Cancer Institute at Orange Coast, speaks otherwise.
The oncologist suggests, “The findings are interesting, but as this is an observational study, it doesn’t prove causation. The broader body of evidence still supports moderate poultry consumption as part of a balanced diet.”
Further adding, “This study raises important questions, but we need to interpret it with caution. Poultry has long been a core part of healthy eating patterns like the Mediterranean diet, which is associated with reduced cancer and heart disease risks.”
Saddleback Medical Centers in Orange County, CA, and Kristin Kirkpatrick say, “Studies show that the development of cancer from one person to another is complex and encompasses multiple factors, including but not limited to genetics, environment, diet, and physical activity, exposure to toxins, and even age and inflammation. Therefore, we need to look at any study and try to assess how it can be translated to our lifestyle.”
The studies conclude that there may be a link between the consumption of meat and risk of cancer and mortal diseases. Nevertheless, an observational study is not enough to draw definitive conclusions about a dietary item and its links to cancer.
