An unexpected new research of southern Italians reveals that eating too much poultry, a healthier animal protein source, may increase all-cause mortality and gastrointestinal malignancies.
The findings contradict past studies and conventional wisdom. Poultry is a staple of many healthful diets, including the Mediterranean diet.
The 2020–2025 US Dietary Guidelines for Americans (DGA) recommends Trusted Source consume 26 ounces of protein items per week, including lean meats, poultry, and eggs, without particular limitations.
However, the latest study reveals that eating more than 300 grams (10.5 ounces) of poultry per week may raise all-cause mortality by 27%.
The study also found that consuming more than 300 grams of poultry each week elevated gastrointestinal cancer risk by 2.3%. Specifically for men, risk rose to 2.6%.
According to the World Cancer Research Fund, red and processed meats have long been cancer risk factors.
Except for this Nutrients study, poultry has shown little connection.
“This study is very thought-provoking,” said MemorialCare Todd Cancer Institute medical director Nilesh L. Vora, MD, of Long Beach Medical Center. Vora, who was not involved in the study, told Healthline, “Possibly for the first time, white meat consumption needs to be considered a potential risk factor for gastrointestinal cancer.”
The study and USDA define poultry as chicken, turkey, duck, geese, guineas, and game birds like quail and pheasant.
Does chicken provide healthful protein?
The study employed survey responses from 4,869 middle-aged Italians from Castellana Grotte and Putignano (Apulia).
Based on their food memories, participants self-reported their red and white meat (poultry) consumption.
No information was collected on their physical activity, which may affect mortality or cancer risk. This is crucial and deserves additional research.
Experts were nevertheless concerned by the findings.
“I think the findings are quite astonishing given that we have a lot of evidence that the Mediterranean diet in particular is healthy and reduces the risk of cardiovascular disease and cancers,” said Anton Bilchik, MD, PhD, surgical oncologist, chief of medicine, and director of Providence Saint John’s Cancer Institute’s Gastrointestinal and Hepatobiliary Program in Santa Monica The study excluded Bilchik.
He told Healthline, “This study is quite alarming to say the least”. “I think the study needs to be examined more closely.”
“Poultry is generally considered a healthier protein option than red meat,” said heart disease dietician Michelle Routhenstein, MS, who was not involved in the study.
“Poultry has less saturated fat and produces less gut-produced TMAO, which can cause arterial stiffness and cancer. Routhenstein told Healthline that more research is needed to confirm these findings and understand the causes before changing dietary advice.
Some poultry is unhealthy.
The study’s authors warn that they haven’t investigated all potential influences before interpreting their findings.
The study “doesn’t establish causality,” Routhenstein said.
Bilchik said, “It is a large sample size, which is always important, but I’m looking [for] additional poultry risk factors.”
The poultry source was not recorded in the study. Pesticides may harm plant and animal crops in particular places.
Industrial poultry also poses risks. “Some poultry farming practices use antibiotics and hormones, raising potential long-term health concerns,” Routhenstein warned.
She said studies should also explore biological factors of poultry consumption, such as cooking methods, meat preparation, and dietary patterns (e.g., fiber intake).
Cooking time and temperature may affect poultry health.
“It’s been hypothesized that cooking poultry may release mutagenic or cancer-causing chemicals,” Bilchik said.
He added that while this is merely a hypothesis, several ways fowl is prepared can affect its chemical composition.
Routhenstein stated that “high-heat cooking methods, like grilling or frying, produce harmful compounds (HCAs and PAHs) linked to cancerTrusted Source.”
Finally, the study did not track poultry processing. Processed poultry-based foods like deli turkey slices and chicken hot dogs contain curing chemicals and other hazardous additives.
Should you quit eating chicken?
Bilchik suggested eating red meat with veggies to reduce its health risks.
He said more than poultry may be worth investigating. Fish is another protein source we should investigate. It can be cooked like poultry.”
“I think the study is very provocative given that we’ve moved toward poultry as being healthier for us and away from red meat,” Bilchik said.
Routhenstein advised prioritizing nutrition quality, including “portion size, what you are pairing poultry with, and avoiding overconsumption.”
Routhenstein recommends 200 grams (7 ounces) of lean, uncooked poultry each week.
She also recommended baking, steaming, or roasting without extra fats to reduce health hazards.
