Poultry consumption and cancer risk?

Poultry consumption is on the rise in many countries due to its lower cost compared to red meat. Although poultry is commonly considered healthier than red meat, a recent study explored the link between white meat consumption and mortality risk.

𝐖𝐡𝐢𝐭𝐞 𝐦𝐞𝐚𝐭 𝐜𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 is increasing globally. In Italy, for example, poultry consumption has 𝐫𝐢𝐬𝐞𝐧 𝐛𝐲 𝟖.𝟓% over the past decade. Recommended consumption is 𝟏𝟎𝟎𝐠 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧 𝐨𝐧𝐞 𝐭𝐨 𝐭𝐡𝐫𝐞𝐞 𝐭𝐢𝐦𝐞𝐬 𝐚 𝐰𝐞𝐞𝐤. In terms of composition, chicken breast contains 93% protein and only 7% fat. However, a quarter of poultry is consumed in the form of 𝐩𝐫𝐨𝐜𝐞𝐬𝐬𝐞𝐝 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬, involving the addition of sodium, saturated fatty acids, sugar, and preservatives.

An article published by an Italian team in the journal 𝑁𝑢𝑡𝑟𝑖𝑒𝑛𝑡𝑠 investigated the association between white meat consumption and 𝐦𝐨𝐫𝐭𝐚𝐥𝐢𝐭𝐲 𝐫𝐢𝐬𝐤, and in particular the risk of developing 𝐠𝐚𝐬𝐭𝐫𝐨𝐢𝐧𝐭𝐞𝐬𝐭𝐢𝐧𝐚𝐥 𝐜𝐚𝐧𝐜𝐞𝐫. Using data from 4,869 participants, the data showed that subjects consuming more than 300g per week had a 𝟐𝟕% 𝐡𝐢𝐠𝐡𝐞𝐫 𝐫𝐢𝐬𝐤 𝐨𝐟 𝐨𝐯𝐞𝐫𝐚𝐥𝐥 𝐦𝐨𝐫𝐭𝐚𝐥𝐢𝐭𝐲 than those consuming 100g. The risk of gastrointestinal cancer 𝐰𝐚𝐬 𝐚𝐥𝐬𝐨 𝐡𝐢𝐠𝐡𝐞𝐫 in participants consuming more than 300g/week, and it was 𝐡𝐢𝐠𝐡𝐞𝐫 𝐢𝐧 𝐦𝐞𝐧 than in women.

This study therefore suggests that poultry consumption may not be as healthy as previously thought. However, the study did not include data on the 𝐩𝐫𝐨𝐩𝐨𝐫𝐭𝐢𝐨𝐧 𝐨𝐟 𝐩𝐫𝐨𝐜𝐞𝐬𝐬𝐞𝐝 𝐩𝐨𝐮𝐥𝐭𝐫𝐲 consumed and the type of processing. Poultry consumption should be reviewed and dietary habits redirected 𝐭𝐨𝐰𝐚𝐫𝐝𝐬 𝐬𝐢𝐦𝐩𝐥𝐞𝐫, 𝐥𝐞𝐬𝐬 𝐩𝐫𝐨𝐜𝐞𝐬𝐬𝐞𝐝 preparation methods.