- A new Italian study suggests a link between regularly consuming large amounts of poultry (over 300g per week) and an increased risk of gastrointestinal cancers and cardiovascular disease.
- The study, following nearly 5,000 participants over two decades, found that high poultry consumers had a 27 per cent higher overall mortality risk and double the risk of gastrointestinal cancers compared to those who ate less than 100g a week.
- Researchers theorise that poultry feed (hormones or medication) could be a contributing factor to the increased cancer risk.
- The study, a departure from earlier research which linked poultry to reduced health risks, has limitations, including not accounting for cooking methods, which could influence health outcomes.
- The authors recommend moderating poultry intake, substituting with fish and plant-based proteins, and avoiding high-temperature or prolonged cooking methods.
IN FULL
Eating white meat was meant to be good for you – now, apparently not
