A new health study is turning heads by challenging long-held beliefs about chicken consumption. According to recent findings, eating more than 300 grams of chicken per week — roughly three standard servings — may be linked to a significantly increased risk of mortality.
What Does the New Study Say?
While chicken has long been considered a healthier alternative to red and processed meats, the study reveals a 27% higher risk of death among participants who consumed over 300 grams of poultry weekly, compared to those who consumed less than 100 grams.
More concerningly, male participants in this high-intake group were found to have more than double the risk of dying from gastrointestinal cancers than those who consumed less poultry.
How Was the Study Conducted?
The research analyzed long-term dietary habits in connection with mortality outcomes. Participants followed a reasonably consistent Mediterranean diet, allowing researchers to isolate the effect of meat consumption. Among the 1,028 deaths recorded during the study:
Red meat accounted for approximately 59% of total weekly meat intake
White meat made up the remaining 41%, with poultry contributing 29%
Interestingly, the mortality risk increased progressively with higher poultry consumption, and the spike was more significant than that associated with equivalent portions of red meat.
Limited But Growing Research
While institutions like the International Agency for Research on Cancer (IARC) have previously highlighted links between red/processed meats and negative health outcomes, studies on poultry remain limited. This new research adds an important dimension to that conversation, suggesting that even so-called “lean meats” may carry health risks when consumed in excess.
What Should You Do?
While experts are not recommending that people completely eliminate poultry from their diets, moderation appears to be key. As always, a balanced and diverse diet, alongside regular health checkups and physical activity, remains the best approach to long-term wellness.
