A new study published in the journal Nutrients has raised concerns about the health benefits of poultry, often seen as a healthier alternative to red meat. The research found that eating large amounts of poultry—especially over 300 grams a week—may increase the risk of death from gastrointestinal cancers (GCs), especially in men.
Poultry’s Popularity Under the Microscope
Poultry, which includes chickens, turkeys, ducks, and other birds, is widely consumed around the world. In Italy, poultry intake has grown in the past decade, rising from 11.7 kg per person annually to 12.7 kg. Globally, the average is about 13.3 kg per person.
Poultry is typically considered healthier than red meat due to its lower fat content. Dietary guidelines in the U.S. recommend up to three servings (about 100 grams each) of poultry per week. However, more than a quarter of poultry products today are processed, meaning they often contain added salt, sugar, preservatives, and saturated fat—factors that reduce their nutritional value.
While red and processed meats have long been linked to cancer risks, this study suggests that poultry may not be as safe as once believed, especially when consumed in large quantities.
What the Study Looked At
The study analyzed data from 4,869 people in Italy using food frequency questionnaires developed by the European Prospective Investigation on Cancer (EPIC). Participants were part of two health studies: MICOL and NUTRIHEP.
Researchers recorded how much meat people ate weekly, including both red meats (like pork, lamb, and veal) and white meats (including poultry and rabbit). Meat consumption was grouped into different weekly ranges—from under 100 grams to over 400 grams.
Key Findings
The average age of participants was 66 years, and 21% died during the study period. Most of those who died were around 81 years old.
Gastrointestinal cancers accounted for 11% of all deaths, with colorectal cancer being the most common type. Other causes included heart disease, dementia, and other cancers.
People who died of non-GC cancers consumed more red meat—over 65% of their total meat intake.
In contrast, those who died from GC had the highest levels of poultry consumption. In fact, poultry made up about one-third of their total meat intake.
How Much Meat Is Too Much?
The study showed that:
People who ate between 200 and 300 grams of total meat per week had a 20% lower risk of dying from any cause. Among men, this benefit increased to 27%.
Those who ate 150 to 250 grams of red meat per week were 29% less likely to die from any cause.
But when it came to poultry, the results were different. Eating more than 300 grams per week increased the overall death risk by 27%, and for men, the risk shot up to 61%.
Specifically for gastrointestinal cancer, people who ate 100–200 grams of poultry weekly had a 65% higher risk of death. That risk jumped to 127% for those eating more than 300 grams. Among men, the risk rose to 161%.
Interestingly, the study also found that moderate total meat consumption (200–300 grams per week) could lower the risk of dying from GC by 54%, with the effect even stronger for men (68%).
What Does This Mean for You?
This study challenges the common belief that white meat, like poultry, is always the healthier choice. While poultry can be part of a balanced diet, consuming it in large amounts—especially processed poultry—may not be as safe as once thought.
The key takeaway? Moderation matters. Eating moderate amounts of meat, both red and white, may help lower your overall risk of death. But consuming large quantities of poultry, particularly more than 300 grams per week, could raise the risk of gastrointestinal cancer, especially for men.
As with all health research, more studies are needed to confirm these findings. But if you’re looking to stay on the safe side, consider mixing up your protein sources and keeping portion sizes in check.
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