A recent study conducted in southern Italy suggests a potential link between high poultry consumption and increased risks of all-cause mortality and gastrointestinal cancers. The research indicates that consuming more than 300 grams of poultry per week may lead to a 27% higher risk of overall mortality compared to those consuming 100 grams or less. Additionally, the study reports a 2.3% increase in the risk of gastrointestinal cancers associated with high poultry intake, with the risk rising to 2.6% for men.
These findings challenge the prevailing belief that poultry is a healthier protein option, often promoted within dietary frameworks like the Mediterranean diet. The United States Dietary Guidelines recommend up to 26 ounces of protein foods, including poultry, per week, without specific limitations on types.
Experts have approached these results with caution. Key factors that might influence mortality and cancer rates, such as participants' physical activity levels and the sources of their poultry, were not considered in the study. As a result, some health professionals have called for further investigations to fully understand the implications of these findings.
Notably, the study's authors acknowledge the necessity of exploring various factors that may contribute to these risks, such as cooking methods and the degree of processing of the poultry consumed. Experts underline the importance of evaluating overall dietary quality and portion sizes, recommending a moderate poultry consumption of around 200 grams per week, along with healthier cooking practices.
While the study raises intriguing questions regarding poultry consumption, further research is essential to clarify the relationship between poultry intake and health outcomes.