A new study has raised concerns over poultry consumption, linking high intake to increased death risk from gastrointestinal cancers and other causes.
The study, published in Nutrients, tracked 4,869 people in southern Italy from 2006 to 2024. Participants, who largely followed a Mediterranean diet, reported their red and white meat consumption habits.
Findings showed that individuals consuming over 300 grams of poultry per week faced a 27% higher risk of death compared to those eating less than 100 grams. Risk of dying from gastrointestinal cancers more than doubled for heavy poultry consumers.
While past research often highlighted white meat as a healthier alternative to red meat, experts urge caution in interpreting the new findings.
Theresa Gentile, MS, RD, CDN, notes that the study observed associations—not direct causality. Several limitations were present, including self-reported diet data and unaccounted factors like cooking methods, physical activity, and total dietary patterns.
Gentile emphasized that cooking poultry at high temperatures, such as grilling, frying, or barbecuing, can form harmful compounds like heterocyclic amines and polycyclic aromatic hydrocarbons, both linked to cancer.
Additionally, the degree of meat processing—common even among Mediterranean diets—may have contributed to negative health outcomes.
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Processed chicken products, rich in sodium, preservatives, and saturated fats, were flagged as particular concerns. Meanwhile, lack of data on physical activity, alcohol consumption, and fruit and vegetable intake among participants further complicates the findings.
Despite the concerning results, health professionals advise against abandoning poultry altogether. Instead, they recommend selecting organic or pasture-raised chicken, avoiding processed options like nuggets and deli meats, and favoring lower-heat cooking methods such as baking or braising.
Dietitians also encourage increasing intake of plant-based proteins and seafood, both rich in fiber, antioxidants, and essential nutrients that promote longevity and reduce chronic disease risk.
Separately, lifestyle patterns among centenarians—those living beyond 100 years—offer additional insight. Studies of so-called Blue Zones, including regions like Okinawa, Sardinia, and Loma Linda, show that longevity is often tied to predominantly plant-based diets with limited red meat, processed foods, dairy, and refined grains.
Residents in these areas consume whole grains, legumes, vegetables, fruits, and healthy fats, while maintaining daily movement and strong community ties.
Foods rarely eaten by centenarians include processed meats, sugary treats, refined grains, and heavily processed packaged foods. These populations also practice balance and moderation, reserving occasional indulgences for special occasions and focusing largely on nutrient-dense, minimally processed meals.
The growing body of research continues to highlight the importance of dietary quality, cooking practices, and overall lifestyle choices in promoting better health outcomes and longevity.
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