*A major long-term study based in southern Italy has raised eyebrows by linking high consumption of white meat, such as chicken and poultry, to a 27% increase in risk of death from all causes.
As Real Simple reports, the study also found that those eating over 10 ounces of poultry per week more than doubled their risk of gastrointestinal cancers compared to those consuming less than 3.5 ounces weekly.
Published in the journal Nutrients, the research tracked nearly 5,000 individuals over 18 years, analyzing their dietary habits and subsequent health outcomes. While the findings appear to challenge conventional dietary advice that favors white meat over red meat, nutrition experts urge a measured response.
“This study found an association, not a direct cause,” said Theresa Gentile, MS, RD, CDN, a spokesperson for the Academy of Nutrition and Dietetics. “It doesn’t mean poultry causes cancer.”
Several confounding variables, including cooking methods and lifestyle factors, were not fully accounted for. For example, high-heat cooking like grilling or frying can generate compounds linked to cancer. Additionally, some participants may have consumed processed chicken high in sodium and preservatives.
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Self-reporting of dietary intake—common in such studies—may also lead to inaccuracies, and other influential factors like physical activity and overall diet quality were not comprehensively evaluated.
Gentile cautions against overreacting. “The average person eating a few servings of chicken weekly, as part of a balanced Mediterranean-style diet, doesn’t need to panic.”
Instead, she recommends thoughtful adjustments:
- Choose pasture-raised or organic chicken.
- Limit processed chicken products like nuggets and deli meats.
- Avoid high-heat cooking methods such as barbecuing or deep-frying.
- Incorporate more plant-based proteins and seafood for variety and nutritional benefits.
Experts reiterate that the study’s findings don’t suggest eliminating chicken, but rather making healthier choices.
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