A recent study published in Nutrients suggests that consuming more than 300 grams of poultry per week may elevate the risk of overall mortality, particularly from gastrointestinal cancers.

The research tracked nearly 4,900 adults over 19 years, analyzing dietary habits and health outcomes through structured interviews and questionnaires.

Findings revealed that 41% of the meat intake among participants who died was white meat, with poultry accounting for 29%.

However, the study has limitations, including a lack of data on meat preparation methods and participants' physical activity levels, both of which are important for overall health.

Self-reported dietary data may also lead to inaccuracies, as participants might underreport or misestimate their meat intake.

The authors recommend moderating poultry intake and incorporating other protein sources, such as fish and plant-based proteins, while also focusing on healthier cooking methods.

Consumers are urged to reconsider their portion sizes and frequency of chicken consumption, advocating for a balanced diet that includes a variety of protein sources.

The reasons behind the increased cancer risk associated with white meat consumption remain unclear, but factors such as overcooking and industrial production may play a role.

Cooking methods, particularly high-temperature techniques like grilling, can produce harmful agents linked to genetic mutations and cancer development.

Poultry consumption was categorized into four groups based on weekly intake: less than 100 grams, 100-200 grams, 201-300 grams, and more than 300 grams.

For healthier poultry consumption, experts recommend choosing organic or pasture-raised varieties, avoiding processed chicken products, and using lower heat cooking methods.

Theresa Gentile, a dietitian, emphasized that the study indicates an association rather than a direct cause-and-effect relationship between poultry consumption and increased mortality.