Study Warns Against Eating Chicken

When Too Much is No Good?

A recent study from Italy’s National Institute of Gastroenterology has raised concerns about excessive chicken consumption, a staple protein often praised for its health benefits. The research, tracking 4,869 adults over 19 years, found that eating more than 19 bites—or roughly four servings—of chicken per week may increase mortality risk by nearly 30%. Participants provided detailed dietary and health data, including demographics, lifestyle habits, and medical history, through interviews and questionnaires. The study specifically linked high chicken intake to a doubled risk of death from gastrointestinal cancers, with men facing an even higher risk.

Despite chicken’s reputation as a leaner alternative to red meat, the findings challenge its "healthy" label. Researchers suggest that consuming over 300 grams weekly significantly elevates the risk of digestive system cancers. The exact reasons remain unclear, but theories point to overcooking, which may produce mutagens—chemicals that cause genetic mutations—or the impact of industrial farming practices, such as feed additives or antibiotics used in poultry production. These factors could contribute to carcinogenic effects.

The study’s methodology involved sorting participants’ meat consumption into four intake levels, allowing researchers to compare outcomes across groups. Those eating less than 100 grams weekly had lower mortality risks. While the findings don’t pinpoint a definitive cause, they highlight the need for moderation, even with foods considered nutritious. Overcooking, in particular, may generate harmful compounds, and the way chickens are raised could introduce additional risks.

This research underscores the complexity of dietary health, urging consumers to reconsider portion sizes and cooking methods. As chicken remains a dietary cornerstone for many, these findings call for further investigation into its long-term effects and the broader implications of modern food production.