A new study from southern Italy has sparked concern by linking high poultry consumption to an increased risk of gastrointestinal cancers and overall mortality. This raises an unsettling question: Is chicken as healthy as we’ve always believed?
Published in the journal Nutrients, the study found that eating more than 300 grams of poultry (like chicken or turkey) per week was associated with a 27% higher risk of all-cause mortality compared to moderate consumption. Additionally, it linked higher poultry intake to a 2.3% increased risk of gastrointestinal cancers—with men showing a slightly higher risk at 2.6%.
These findings challenge widely accepted dietary guidelines, including the Mediterranean diet, which features poultry as a staple protein source. But how seriously should we take this study? Should consumers rethink their diets—or are the risks overstated?
To unpack these concerns, Medical News Today consulted two experts:
- Dr. Wael Harb, a board-certified hematologist and oncologist at MemorialCare Cancer Institute in California
- Kristin Kirkpatrick, MS, RD, a dietitian with the Cleveland Clinic’s Department of Wellness & Preventive Medicine and a senior fellow at Meadows Behavioral Healthcare in Arizona.
Observational Study: Correlation Does Not Equal Causation
Both experts emphasized a key point: this was an observational study—it showed correlation, not causation.
“The findings are interesting, but as this is an observational study, it doesn’t prove causation,” Dr. Harb noted. “The broader body of evidence still supports moderate poultry consumption as part of a balanced diet.”
Dr. Harb pointed out that poultry is a core element of many healthy eating patterns, including the Mediterranean diet, which has been linked to reduced cancer and cardiovascular risk.
Kirkpatrick echoed this, adding that cancer is a multifaceted disease with many contributing factors—genetics, lifestyle, environmental exposures, and more.
“If you smoke, for example, the first step before cutting chicken out may be quitting smoking,” she said. “This is just one example of how we need to assess risk in context.”
Cooking Methods and Additives: The Real Culprits?
The study didn’t explore how the poultry was cooked or processed—factors that could significantly impact health risks.
“When poultry is grilled, fried, or cooked at high temperatures, it can form carcinogenic compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs),” Harb explained. “These are also found in red and processed meats.”
Kirkpatrick added that food processing also plays a major role. A grilled chicken breast is not nutritionally equivalent to breaded and fried chicken or ultra-processed chicken nuggets.
“How food is processed or prepared greatly affects its health implications,” she said.
White Meat vs. Red Meat: Is One Safer?
While white meat has often been promoted as a healthier alternative to red meat due to its lower fat content, the picture is more nuanced. A 2019 study found that both white and red meats can raise LDL (“bad”) cholesterol levels to a similar extent.
Furthermore, the recent Italian study did not distinguish between types of poultry or their preparation methods—whether it was lean grilled chicken or processed deli meats.
“We’d need more detailed studies to truly compare health impacts between different types of poultry and red meats,” said Kirkpatrick.
What Future Research Should Focus On
Both experts highlighted limitations in the current study. It didn’t account for cooking methods, physical activity levels, types of poultry, or potential exposure to antibiotics and hormones used in poultry farming.
“We need more rigorous prospective studies that factor in processing, preparation, and total dietary habits,” said Harb. “Biomarker analysis and gender-specific research could also offer deeper insights.”
So, How Much Chicken Is Safe to Eat?
Despite the headlines, experts say there’s no need to panic or drastically cut poultry from your diet—especially if it’s part of an otherwise healthy eating pattern.
“This study wouldn’t change my recommendations,” said Kirkpatrick. “If someone is eating poultry alongside lots of fruits, vegetables, whole grains, and healthy fats, it can be part of a very nutritious diet.”
Dr. Harb agreed, noting that U.S. dietary guidelines suggest no more than 300 grams of poultry per week—preferably skinless, minimally processed, and cooked at moderate temperatures.
“For individuals with specific health concerns or a family history of cancer, reducing intake to around 200 grams per week and incorporating more plant-based or fish proteins could be a sensible choice,” he said.
