Gaby
A team of health researchers from the National Institute of Gastroenterology in Italy claims there is a link between regular poultry consumption and premature death from digestive system cancers. In their study published in the journal Nutrients, the scientists analyzed health data from 4,869 adults who had lived in Italy for at least 20 years.
Previous research suggested that eating poultry (especially chicken) is healthier than consuming red meat, as it poses a lower risk for cardiovascular diseases and certain types of gastrointestinal cancers. However, the new study indicates that regular chicken consumption may be associated with specific types of digestive system cancers and early mortality.
What Did the Researchers Discover?
The data for this study was collected through surveys, assisted by doctors conducting examinations in medical facilities. Patients filled out questionnaires regarding their eating habits, while their health information was recorded in medical records and regional databases. This also allowed the team to track mortality cases, as reported by Medical Xpress.
One of the factors considered by the researchers was how often participants consumed poultry. They also examined the rate of gastrointestinal cancer development and the associated mortality rates.
The scientists found a higher incidence of gastrointestinal cancer and related premature mortality among individuals who consumed more than 300 grams of poultry per week. The risk of death at this consumption level was 27 percent higher compared to those who ate only 100 grams of poultry per week or less.
The team noted that further research is needed to confirm these findings. It remains unclear whether the increase in mortality is directly linked to poultry consumption or if it is influenced by the cooking methods used. For instance, the poultry could have been fried, breaded, or prepared with certain seasonings.
