Is consuming chicken linked to a potential reduction in lifespan due to gastrointestinal cancer?
Eating more than 300 grams of poultry per week might increase your risk of developing gastrointestinal cancer and death from all causes, challenge notions that poultry is a healthier protein option. Here's an in-depth investigation into the legitimacy of these findings:
A Southern Italian research project recently reported that surpassing the weekly recommended intake of poultry, such as chicken and turkey, could lead to a 27% increased risk in all-cause mortality. Additionally, the study linked higher poultry consumption to a higher incidence of gastrointestinal cancers, with a 2.3% increase in risk observed overall and 2.6% for men. These findings were published in Nutrients and have left many scratching their heads.
This seemingly contrasts with current dietary guidelines, such as the Mediterranean diet, where poultry is a staple. However, the question remains: should we reconsider our diets based on these findings? Is there a genuine need for more caution when it comes to diets and cancer risks?
To shed light on this issue, we spoke to two experts: Wael Harb, MD, and Kristin Kirkpatrick, MS, RD.
The key to understanding these findings lies in examining the relationship between correlation and causation. In this case, Harb and Kirkpatrick emphasize that the study does not definitively prove causation, as it is based on observational data.
"Even though the study findings are suggestive, they cannot establish a cause-and-effect relationship. The broader body of evidence still supports moderate poultry consumption as part of a balanced diet," Harb told us.
Harb stressed that poultry plays a crucial role in healthy eating patterns, such as the Mediterranean diet, and warned against overreacting to the study's findings.
It is essential to remember that cancer is a complex, multifactorial disease, according to Kirkpatrick. "Studies show that the development of cancer from one person to another involves multiple factors, including but not limited to genetics, environment, diet, physical activity, exposure to toxins, age, and inflammation. Therefore, we need to assess any study and determining how it can be translated to our lifestyle," she explained.
Another critical factor in understanding the potential risks associated with poultry consumption is the cooking methods. "When poultry is grilled, fried, or cooked at high temperatures, it can create compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer risk. However, these compounds are also present in red meat and processed meats, highlighting that the issue may lie more in cooking methods than the type of meat itself," Harb elaborated.
In terms of white meat versus red meat, a 2019 study discovered that both could have comparable impacts on blood cholesterol levels. The current study didn't identify specific types of poultry consumed or their links to cancer risk.
Based on the existing evidence, Kirkpatrick stated that these findings are not enough to alter her recommendations for healthy eating. "This study would not cause me to stop recommending poultry to my patients, especially for those making other favorable lifestyle changes alongside poultry consumption, such as a diet rich in fruits, vegetables, fiber, whole grains, healthy fats, beans, and lentils, or wild fatty fish," she told us.
Regarding safe weekly consumption levels, consistent with current guidelines, Harb advised limiting intake to 300 grams per week for most individuals. However, for those with specific health concerns or a family history of cancer, a lower intake may be more appropriate, such as staying closer to 200 grams per week.
In conclusion, while this study cautions against overconsumption of poultry, consumers should consider these findings in the broader context of their diet and lifestyle. Further research is needed to fully understand the implications of the study and address unanswered questions, such as cooking methods, the types of poultry, and gender-specific factors.
- The study published in Nutrients found a 27% increased risk in all-cause mortality from surpassing the weekly recommended intake of poultry, specifically linking it to a higher incidence of gastrointestinal cancers.
- These findings challenge the notion that poultry is a healthier protein option, as it is a staple in dietary guidelines such as the Mediterranean diet.
- The experts, Wael Harb and Kristin Kirkpatrick, highlighted the importance of understanding the difference between correlation and causation when interpreting these findings.
- Harb noted that the study does not definitively prove causation, as it is based on observational data, and still supports moderate poultry consumption as part of a balanced diet.
- Kirkpatrick emphasized that cancer is a complex, multifactorial disease, and any study on diet and cancer risks should be assessed considering multiple factors such as genetics, environment, diet, physical activity, exposure to toxins, age, and inflammation.
- Cooking methods are also a critical factor in understanding the potential risks associated with poultry consumption, as grilling, frying, or cooking at high temperatures can create compounds like heterocyclic amines and polycyclic aromatic hydrocarbons, which have been linked to cancer risk.
- Current evidence suggests that the findings are not enough to alter dietary recommendations, and healthy eating should encompass a balanced diet rich in fruits, vegetables, fiber, whole grains, healthy fats, beans, lentils, and wild fatty fish, alongside moderation in poultry consumption, with 300 grams per week being consistent with current guidelines.
