The findings published in the journal Nutrients, earablished that the increased danger was specifically linked to cancers of the stomach, bowel, liver, pancreas, gallbladder, and other digestive organs.
A new study has raised concerns about poultry consumption, suggesting that eating chicken more than four times a week may double the risk of death from digestive cancers. Italian researchers, who tracked nearly 5,000 people over two decades, found that consuming over 300g of chicken weekly was associated with significantly higher risks of cancers affecting the stomach, liver, pancreas, and other digestive organs.
The study, published in the journal Nutrients, also reported a 27 percent higher overall death risk among heavy poultry consumers. “Men appeared to be more at risk,” researchers noted, possibly due to hormonal differences or larger portion sizes. Potential culprits include compounds formed during high-temperature cooking, feed additives, or farming medications.
While red meat has long been flagged for cancer risk, these findings cast new light on poultry’s potential health impacts. Experts urge moderation and attention to preparation methods, stressing that meat still offers vital nutrients like vitamin B12. Further research is ongoing.
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