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Yahoo
28-04-2025
- Health
- Yahoo
Eating poultry regularly linked to higher mortality risk, study suggests
(NewsNation) — Poultry consumption has been linked to some cancers and elevated mortality risk, according to a new study published in the journal Nutrients. Researchers at the National Institute of Gastroenterology found that those who ate more than 300 grams of poultry weekly had a 27% higher mortality rate than those who consumed less than 100 grams. That number jumped to 61% for men. Italian researchers studied more than 4,800 middle-aged adults over 19 years, collecting data on participants' diets, lifestyle habits, medical history, height and weight. In which states can SNAP benefits buy hot meals? Among the 1,028 participants who died during the course of the study, white meat accounted for about 41% of their weekly meat intake. The study found that eating 200 grams per week increased the risk of gastrointestinal cancer by 65%. 'I think that other meats that are a lot more risky for our health than chicken itself,' nutritionist and chef Shelley Loving told 'Morning in America' on Monday. Loving said the concern may not lie solely with the chicken itself, but rather with how it's produced and prepared, such as the oils used in cooking and processing. 'I'm buying avocado oil, coconut oil or extra virgin olive oil. Those are all good sources of healthy fat. We want to avoid those refined oils, like vegetable, soybean, canola — those are very inflammatory oils, the way that they're processed,' she said. More young adults are trusting peers over doctors, survey shows Loving encourages consumers to choose high-quality chicken, like organic or free-range options, and to learn how to read food labels carefully. 'When you're buying chicken, try to get good quality chicken. In this specific part of the grocery store, you do get what you pay for. Pay the extra money, and buy something that says organic, free range. We don't want anything added to the chicken feed or to the chicken themselves,' she said. According to Loving, being informed about what's added to the chicken they're purchasing can empower consumers to better control their health. 'We want to stop investing in medications and stuff like that. We want to start investing in real food. So, I would say the bigger picture is, let's adjust our budget and where we're putting it, rather than in reactive stuff, more prevention stuff, and that includes buying good quality foods,' she said. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Independent
28-04-2025
- Health
- The Independent
Eating white meat was meant to be good for you – now, apparently not
Regularly eating chicken could double the risk of dying from gastrointestinal cancers, a study has suggested. Although red meat has long been linked to an increased risk of bowel cancer, chicken and other white meat is typically considered less of a threat to illnesses. Chicken was thought to help reduce health risks like increased cholesterol and inflammation, as well as being a budget-friendly source of protein. But a study by Italian scientists, published in the journal Nutrients, which followed the diets of almost 5,000 people over two decades, has suggested poultry also has health risks. The study, which ran from 2006 to 2024, focused on the participants' meat consumption before tracking the cause of deaths, also accounting for factors like smoking status and body weight. Researchers found those who ate more than 300g of poultry a week had a 27 per cent higher risk of dying than those who ate less than 100g a week, with the risk of cancers and cardiovascular disease increasing. Those who ate more than 300g of poultry were also twice as likely to die from gastrointestinal cancers, than those who had less than 100g, according to the survey. The authors from Italy's National Institute of Gastroenterology could not be sure why there was an increased risk but offered several theories. One explanation is that the feed - hormones or medication given to poultry on farms - could be increasing the cancer risk in humans. The study found eating 300g of chicken a week increased the risk of 11 different types of gastrointestinal cancers, including cancers affecting the stomach, bowel, bile duct, anus, gallbladder, liver, pancreas, rectum, small intestine and the soft tissue in the abdomen. Swapping poultry for plant-based proteins and seafood and avoiding overcooking meat were identified as some of the possible ways of reducing thee risks. 'We believe it is beneficial to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish. We also believe it is essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking times,' the study authors concluded. However, the researchers acknowledged several limitations in the study, including not recording how the poultry was being cooked and eaten in the dietary data, meaning some may have been eating fast-food while others eating healthier home-cooked meals. The study authors concluded: 'It is important to learn more about the long-term effects of this food category, white meat, that is widely consumed by the world population who, perhaps mistakenly, consider it healthy in absolute terms.'
Fox News
26-04-2025
- Health
- Fox News
Eating chicken linked to higher mortality rates, observational study suggests
Americans might find themselves thinking twice about how much chicken they eat after a cohort study in Italy suggested an association between poultry consumption and mortality. Researchers at the National Institute of Gastroenterology released new research connecting the regular consumption of chicken with increased mortality rates. Those who eat more than 300 grams of chicken per week are 27% more likely to die from any cause than those who eat less than 100 grams, according to the study, which was published in the journal Nutrients on April 17. In the study, Italian researchers tracked the diets of 4,869 adults over the course of 19 years. Data was collected on the participants' eating and lifestyle habits, blood pressure, medical history, and height and weight. Among the 1,028 participants who passed away during the course of the study, white meat accounted for about 41% of their weekly meat intake. Participants who consumed 300 grams of poultry per week were 2.27 times more likely to die from gastrointestinal cancer compared to those who ate less than 100 grams of poultry, according to the study. "Chicken isn't inherently bad for you." "Chicken isn't inherently bad for you," Lauren Manaker, a registered dietitian-nutritionist in South Carolina, told Fox News Digital in response to the study. "It is packed with essential nutrients and is an excellent source of high-quality protein. It provides vital vitamins and minerals, like B vitamins, iron and zinc, which support overall health." The observation study suggests that consuming chicken beyond a certain amount may be linked to negative health effects and a potential increased risk of certain health conditions, noted Manaker, who was not involved in the research. "As with any food, moderation and balance are key to incorporating chicken into a healthy diet," she added. Dr. Donald Hensrud, director of the Mayo Clinic Healthy Living Program, said it's important to consider saturated fat content when choosing meat. "Saturated fat is usually higher in red meat than poultry and white meat," Hensrud said, according to Mayo Clinic's website. "And many studies have shown that red meat — and especially processed meat — increases the risk of heart disease more than white meat." Hensrud recommends choosing plant proteins, lean meats ("whether they're white or red") and white meat over red meat ("if given a choice"). Manaker pointed out that the study did not examine how the chicken was prepared. "Preparation methods can significantly impact the healthiness of a dish," she noted. Fried foods, for example, "are often linked to negative health effects due to their high fat and calorie content." "A balanced diet that includes plenty of vegetables, whole grains and lean proteins can contribute more effectively to long-term health." In addition to the lack of information on how the chicken was processed, the researchers acknowledged some other limitations in the study. That included the fact that participants' diets were self-reported and that the study did not take into account physical activity, "a potentially serious limitation given previous research findings linking physical activity with all causes and cause-specific mortality." "It is crucial to consider overall dietary patterns rather than [focusing] solely on one ingredient," Manaker advised. "A balanced diet that includes plenty of vegetables, whole grains and lean proteins can contribute more effectively to long-term health." Regulating portion sizes, choosing nutritious sides and prioritizing overall healthy lifestyle choices are also important, she added.
Daily Mail
25-04-2025
- Health
- Daily Mail
Eating chicken four times a week could double risk of cancer death, study finds
Regularly eating chicken could double your risk of dying from 11 different types of cancer, including bowel and stomach, a study has suggested. While red and processed meat have been linked to an increased risk of bowel cancer, poultry had, until now, been considered a less risky source of protein. In the study, Italian scientists analysed diet and health information of nearly 5,000 people, mostly in their 50s, over almost two decades. They found those that consumed over 300g of poultry—equivalent to about four portions—per week, had double the risk of dying from a digestive cancer, compared to those who are less than one portion of poultry per week. Eating more than four portions of poultry a week was also linked to a 27 per cent chance of increased death of any cause. Researchers highlighted that this effect seemed to be stronger in men. Writing in the journal Nutrients, the authors, from Italy 's National Institute of Gastroenterology, said while they couldn't be sure why this increased risk occured, there were a number of possible theories. They suggested chicken proteins exposed to high temperatures during cooking may form chemicals that can harm human cells, triggering changes that could develop into cancer. It could also be the result of feed given to poultry, or hormones or medications animals may be exposed to during the rearing process, the experts added. Researchers added that why men seemed at higher risk from poultry was a mystery that required further investigation. But they added an interaction with the different hormones in men and women was likely to be a factor. Another potential explanation was how men tend to eat more per portion than women, giving them, in theory, a higher rate of exposure. Eating poultry was not found to increase the risk of dying from all types of cancer, however. The increased danger was limited to 11 different types of digestive, or gastrointestinal, cancers, which includes disease affecting the stomach, bowel, bile duct, anus, gallbladder, liver, pancreas, rectum, small intestine and the soft tissue in the abdomen. Eating more than 350g of red meat per week, equal to around two steaks, was found to increase the risk of any type of cancer, the researchers found. The study had several limitations, which the authors acknowledged. One is that how the poultry was being cooked and eaten wasn't recorded in the dietary data. This meant scientists were unable to explore any potential difference between chicken consumed as fast food or as part of a home cooked meal. Additionally, while the authors accounted for factors like smoking status and body weight, they did not have data on participants' exercise levels which they described as a 'potentially serious limitation'. According to Cancer Research UK, 21 per cent of bowel cancers and three per cent of all cancers in the UK are caused by eating red or processed meats. Scientists believe this is linked to certain chemicals naturally present in meat, introduced during processing, or produced when it is cooked at high temperatures. The NHS states that eating meat, as part of healthy balanced diet, helps provide protein which builds and repairs muscles, as well as produces hormones and enzymes. Meat is also rich in vitamin B12, a key component in keeping the nervous system healthy. The health service advises people who eat about 90g red meat — about three thin slices of roast beef — per day to try and cut down to 70g.
