Gastrointestinal cancer: Can eating chicken shorten lifespan?

Medical News Today

12-05-2025

MNT investigates whether eating poultry is directly linked to an increased risk of gastric cancer. Image credit: Maryanne Gobble/Stocksy. A recent study found that eating 300 grams of poultry per week was linked to an increased risk of gastrointestinal cancer and death from all causes.
The findings have caused concern among consumers as they challenge traditional beliefs that poultry such as chicken and turkey is a healthier choice of protein.
Medical News Today speaks to experts to investigate whether these findings lack nuance or whether there is a genuine need for more caution regarding diets and cancer risk.
A recent study conducted in southern Italy presented some surprising findings that linked the regular consumption of poultry to potential increases in gastrointestinal cancers and all-cause mortality. This has caused one question to arise — is eating chicken really as healthy as we think it is?
The study's findings indicated that exceeding the weekly recommended amounts — that is, eating more than 300 grams (g) of poultry, such as chicken and turkey, per week — resulted in a 27% higher risk of all-cause mortality compared to eating moderate amounts.
Moreover, the research suggested that higher poultry intake was linked to a 2.3% increase in the risk of gastrointestinal cancers, with a higher observed risk among men at 2.6%. The findings were published in the journal Nutrients.
What has concerned consumers is that these findings contrast with current established dietary guidelines, such as the Mediterranean diet, of which poultry is an important component.
However, should such results make people reconsider their diets? Could the results be overestimated? What should consumers watch out for when interpreting the results of similar studies on nutrition?
Medical News Today spoke to two experts — Wael Harb, MD, board certified hematologist and medical oncologist at MemorialCare Cancer Institute at Orange Coast and Saddleback Medical Centers in Orange County, CA, and Kristin Kirkpatrick, MS, RD, dietitian at the Cleveland Clinic Dept of Department of Wellness & Preventive Medicine in Cleveland, OH, and senior fellow at the Meadows Behavioral Healthcare in Wickenburg, AZ, to find out more.
Both experts reiterated that an association from an observational study is not enough to draw definitive conclusions about a dietary item and its links to cancer.
'The findings are interesting, but as this is an observational study, it doesn't prove causation. The broader body of evidence still supports moderate poultry consumption as part of a balanced diet,' Harb told MNT .
Harb underscored that poultry played an important role in healthy diets and advised caution when interpreting the results.
'This study raises important questions, but we need to interpret it with caution. Poultry has long been a core part of healthy eating patterns like the Mediterranean diet, which is associated with reduced cancer and heart disease risks.'
— Wael Harb, MD
Another important point to consider is that cancer, as a disease, is very complex and multifactorial, meaning it is hard to pinpoint its causes to one factor.
'Studies show that the development of cancer from one person to another is complex and encompasses multiple factors, including but not limited to genetics, environment, diet, physical activity, exposure to toxins, and even age and inflammation. Therefore, we need to look at any study and try to assess how it can be translated to our lifestyle,' said Kirkpatrick.
'If you smoke, for example, the first step before cutting chicken out may be quitting smoking. This is just one example of how we can assess data,' she added.
How food items are cooked or whether other additives such as oils and spices are added can change the 'healthiness' of a food source. The two experts said the potential cancer risks associated with eating poultry could be more closely connected to those aspects, rather than the poultry itself.
'When poultry is grilled, fried, or cooked at high temperatures, it can form compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer risk. However, these compounds also occur in red meat and processed meats, so the issue may lie more in cooking methods than the type of meat itself,' Harb explained, highlighting that how a good is cooked could result in the release of cancer-causing chemicals.
Kirkpatrick further explained how a food item is processed and cooked can impact the potential benefits or risks of consuming it.
'For example, a frozen chicken nugget may be considered ultra-processed, and breaded and fried chicken may pose risks from the process of high-heat frying as well. Both may differ in their impact on health when compared to a plain chicken breast that is baked,' she said.
The study has also fed into a long-standing debate about whether white meat is healthier than red meat.
In fact, a 2019 study found that white and red meat may both have similar effects on blood cholesterol levels, specifically LDL or 'bad' cholesterol and apolipoprotein B (apoB).
The current study also fails to identify the specific type of poultry consumed and its links to heightened cancer risk.
'The study was not able to identify the specific type of poultry (for example, was the consumed protein processed deli meat or was it a grilled chicken breast). The processing of meats in general may change their health risks. We would need more studies assessing various types of poultry and various types of red meat to truly assess significant differences between the two,' Kirkpatrick said.
The study did have several limitations, such as not accounting for the sources of the poultry consumed, the potential impacts of pesticides on plant and animal crops, antibiotic and hormone usage in industrially raised poultry, as well as cooking methods, meat preparation, and dietary patterns.
'Limitations the authors cited was lacking information on specifics of the poultry consumed/ cooking methods, as well as lack of data on physical activity — which shows positive impact to mortality from other studies,' Kirkpatrick said.
Harb said that the type of follow-up research needed would have to address multiple unanswered questions.
'We need well-designed prospective studies that account for cooking methods, levels of processing, and overall dietary habits. It would also help to examine biological markers of carcinogen exposure in people with high poultry intake. Given that the risk was higher in men, gender-specific research would be important too,' he said.
Kirkpatrick said that these results are not enough to change current recommendations for healthy eating.
'This study would not cause me to stop recommending poultry to my patients, especially in those patients that are making other beneficial lifestyle changes alongside poultry consumption — such as a dietary pattern high in fruits, vegetables, fiber, whole grains, healthy fats, and other forms of protein such as beans and lentils, or wild fatty fish,' she told us.
Regarding what is considered healthy and safe by the United States, Harb reminded that current guidelines recommend no more than 300 g per week as a limit.
'Based on what we know, the current guideline of 300 grams of poultry per week is reasonable — especially if the poultry is skinless, minimally processed, and not cooked at high temperatures.'
— Wael Harb, MD
However, for those with certain health conditions or a family history of cancer, a lower intake may be more appropriate.
'For those who are particularly health-conscious or have a family history of cancer, staying closer to 200 grams per week and incorporating more fish, legumes, and plant proteins may be a prudent option,' Harb said.
Cancer / Oncology
GastroIntestinal / Gastroenterology
Nutrition / Diet
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