New research suggests that eating more than 300 grams of chicken each week could increase your risk of early death by 27% compared to the consumption of less than 100 grams.
This amount is equivalent to approximately three portions of chicken per week.
The study, published in the journal Nutrients, found in particular links with gastric cancers.
Chicken has long been considered a healthier protein option compared to red meat, making it a staple food in many British households.
However, this preliminary research questions this hypothesis, which suggests that our favorite poultry dishes may include unexpected health risks.
Chicken consumption continues to grow global
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The results are particularly important because chicken consumption continues to grow worldwide.
Current food guidelines recommend around 100 grams of poultry as a standard part, suggesting that it is included in meals about one to three times a week.
Research estimated more than 4,000 participants who were questioned by medical staff on their health, their lifestyle and their personal history.
The researchers followed the participants for 19 years on average, collecting complete data. Respondents have completed validated questionnaires designed to reflect typical food consumption models.
The study specifically followed the consumption of different types of meat, including red meat and poultry, sorting the contribution in four levels.
The researchers confirmed the state of health of the participants using local municipal files and a regional database.
Advanced statistical methods have been used to adapt to factors such as age, sex and health problems.
This approach allowed researchers to establish links between meat consumption and the risk of mortality with greater precision.
The study aimed to fill the research gaps, because if red and transformed meats were linked to negative health results, poultry research has been limited.
The study revealed that deceased participants of gastrointestinal cancer generally consume more meat each week than those who died other causes.
Male participants who ate more than 300 grams of poultry each week had more than double the risk of dying of gastrointestinal cancer compared to those who ate less.
Even modest quantities of chicken could increase the risk of gastric cancer
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The risk has increased gradually as consumption increased and was higher compared to the same part of the red meat.
However, research has important limits to consider. The study did not collect details on how poultry has been prepared or if it was treated.
This creates uncertainty as to whether the results differ between those who consume rapid chicken compared to the grilled chicken at home as part of a balanced diet.
In addition, researchers lacked data on the physical activity levels of participants, which could affect the food health relationship.
As an observation study, the results demonstrate associations rather than establishing causal relationships.