A recent study from southern Italy has raised fresh concerns about poultry consumption, suggesting that eating more than 300 grams per week—equivalent to two or three servings—could slightly raise the risk of gastrointestinal cancer and significantly increase overall mortality.
Published in the journal Nutrients, the research pointed to a 2.3% increase in gastrointestinal cancer risk and a 27% rise in the risk of death from any cause, with men showing greater vulnerability. However, medical professionals have urged readers to interpret the findings carefully.
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Dr Wael Harb, a haematologist-oncologist at MemorialCare Cancer Institute, stated the study was observational and did not establish direct cause and effect. He stressed that moderate poultry consumption remains part of healthy eating patterns such as the Mediterranean diet, which is often linked to lower risks of cancer and heart disease.
Nutritionists highlighted that cooking techniques might have a larger role in health outcomes than the poultry itself. High-temperature methods like grilling or frying can create harmful substances, including HCAs and PAHs—compounds associated with cancer risk.
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Cleveland Clinic dietitian Kristin Kirkpatrick added that unprocessed, baked chicken is far different from fried or frozen options. She noted that how food is prepared can make a major difference.
Health experts recommend limiting poultry to 300 grams weekly, cooked gently and without skin. Those with cancer risks might consider reducing intake to around 200 grams and increasing plant-based proteins and fish for added protection.