Eating Chicken Four Times a Week Could Double the Risk of Cancer

A new study has indicated that regularly consuming chicken, specifically more than four portions a week, could potentially double the risk of dying from 11 different types of digestive cancers, including bowel and stomach cancer.

The research, conducted by Italian scientists, analyzed the dietary habits and health outcomes of nearly 5,000 individuals, primarily in their 50s, over a period of almost two decades. Their findings revealed that participants who ate over 300 grams of poultry per week – roughly equivalent to four servings – had twice the risk of dying from a digestive cancer compared to those who consumed less than one portion weekly.

Furthermore, eating more than four portions of poultry each week was also associated with a 27 percent increased chance of death from any cause. The researchers noted that this association appeared to be more pronounced in men.

Writing in the journal Nutrients, the study authors from Italy’s National Institute of Gastroenterology emphasized that while the study identified a correlation, it could not definitively establish a cause-and-effect relationship. However, they proposed several potential explanations for the observed increased risk.

One theory suggests that high-temperature cooking methods applied to chicken proteins might lead to the formation of harmful chemicals that could damage human cells and potentially contribute to cancer development. Another possibility involves the feed given to poultry, or exposure to hormones or medications during the rearing process.

The researchers also highlighted the unexplained finding that men seemed to be at a higher risk from poultry consumption, suggesting that interactions with different hormones in men and women could be a factor. Additionally, they proposed that men’s tendency to consume larger portion sizes might lead to a higher overall exposure to potential risk factors.

It’s important to note that the study did not find a link between poultry consumption and an increased risk of death from all types of cancer. The elevated risk was specific to 11 types of digestive, or gastrointestinal, cancers, affecting organs such as the stomach, bowel, bile duct, anus, gallbladder, liver, pancreas, rectum, small intestine, and the soft tissue in the abdomen.

In comparison, the study also found that consuming more than 350 grams of red meat per week (approximately two steaks) was associated with an increased risk of death from any type of cancer.

The study authors acknowledged several limitations in their research. Notably, the dietary data did not include information on how the poultry was cooked or consumed, preventing an analysis of potential differences between, for example, fast-food chicken and home-cooked meals. Additionally, while factors like smoking and body weight were considered, data on participants’ exercise levels was not available, which the researchers identified as a “potentially serious limitation.”

According to Cancer Research UK, a significant percentage of bowel cancers and a smaller percentage of all cancers in the UK are linked to the consumption of red and processed meats. Scientists believe this connection involves naturally occurring chemicals in meat, those introduced during processing, or those produced during high-temperature cooking.

The NHS advises that meat can be part of a healthy balanced diet, providing essential protein and vitamin B12. However, they recommend that individuals who consume around 90g of red meat daily should aim to reduce their intake to about 70g.

It is crucial to interpret the findings of this study with caution, as it identifies a correlation and does not prove that eating chicken directly causes an increased risk of cancer death. Further research is needed to confirm these findings and to understand the underlying mechanisms.