Eating chicken and white meat shortens life span, new study finds

 

 

NEW YORK: We traditionally believe that replacing red meat with white meats like chicken and turkey helps reduce health risks such as high cholesterol, cancer, and inflammation. But a new study suggests that eating chicken and other poultry significantly increases the risk of dying from gastrointestinal cancer and all causes, says Teresa Gentile, MS, RD, CDN, a spokesperson for the Academy of Nutrition and Dietetics.

Published in Nutrients, 4,869 people living in southern Italy participated in the study and filled out food and lifestyle surveys.

During the study period from 2006 to 2024, they shared information about meat consumption divided into red and white, and the researchers found the cause of death of the participants who died.

The study found that people who ate more than 300 grams (a little over 10 ounces) of chicken per week had a 27% higher risk of dying than those who ate less than 100 grams (about 3.5 ounces) of chicken or turkey per week. This risk increased even more among those who ate more than 300 grams, and was attributable to all causes of death, including cancer and heart disease.

People who ate more than 300 grams of white meat per week were twice as likely to die from gastrointestinal cancer than those who ate less than 100 grams.

The cooking method and processing of chicken may affect health. "Chicken cooked at high temperatures, such as grilling, barbecuing, or frying, can create heterocyclic amines and polycyclic aromatic hydrocarbons, which may increase the risk of cancer." Although the study participants followed a Mediterranean diet, some of the chicken they ate was likely processed, which is high in sodium, preservatives, and saturated fat, which may be detrimental to health."

.Avoid processed chicken products, such as chicken nuggets, and opt for pasture-raised or organic chicken instead, the report suggests.