Exploring gastrointestinal cancer risks: Does regularly consuming chicken impact life expectancy?
New Take on Poultry Consumption:
With a recent study turning heads, questions about the health benefits of poultry consumption have risen. Here's a deep dive into whether chicken and turkey should maintain their reputation for being healthy protein choices.
Poultry’s Darker Side:
Researchers in southern Italy discovered that, rather than being a protective factor, consuming over 300 grams of poultry per week increases the risks of gastrointestinal cancer and all-cause mortality. Surprising findings indeed, considering that poultry has been an essential component of healthy diets like the Mediterranean diet.
While this threshold might be common in diets for some, others may surpass it without realizing it. But should it make people reconsider their diets? Is the study's conclusion an indictment of poultry's health benefits, or is there more to it?
Caution, but Not Panic:
We connected with two experts, Wael Harb, MD, and Kristin Kirkpatrick, MS, RD, to shed light on the issue. Both emphasized that an association from an observational study doesn't prove causation, and a broader body of evidence still supports moderate poultry consumption as part of a balanced diet.
When Harb shared his thoughts with us, he said, "This study raises important questions, but we need to interpret it with caution. Poultry has long been part of healthy eating patterns like the Mediterranean diet, which is associated with reduced cancer and heart disease risks."
Cancer is a complex, multi-factorial disease. Its causes are hard to pinpoint to one factor. This complexity should be considered when interpreting the results of nutrition studies, such as the one on poultry. As Kirkpatrick explained, "Studies show that the development of cancer from one person to another is complex and encompasses multiple factors, including but not limited to genetics, environment, diet, physical activity, exposure to toxins, and even age and inflammation."
Cooking Matters:
Harb and Kirkpatrick pointed out that how food is cooked could change its impact on health. High-heat cooking methods can lead to the formation of cancer-causing compounds, like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), in poultry and other meats.
Kirkpatrick further explained the effect of food preparation on health. For instance, a frozen chicken nugget might be less healthy than a baked chicken breast. Therefore, it's crucial to consider cooking methods and the preparation of poultry when analyzing its impact on health.
White vs. Red Meat:
The study also refreshed a long-standing debate on which type of protein—white or red meat—is healthier. Although white meat generally has lower fat content and a higher protein-to-fat ratio than red meat, it's not necessarily associated with lower cholesterol levels.
In fact, a 2019 study found that both white and red meat have similar effects on blood cholesterol levels, such as LDL or "bad" cholesterol and apolipoprotein B (apoB).
The current study does not specify the type of poultry consumed and its connection to heightened cancer risk. As Kirkpatrick pointed out, future research should focus on different types of poultry and meats to better understand their differences.
** food and cancer research**
The study highlighted several limitations, such as the lack of information on poultry sources, the possible impacts of pesticides on crops, antibiotic and hormone usage in industrially raised poultry, and cooking methods, meat preparation, and dietary patterns.
To move forward, researchers should conduct well-designed prospective studies that account for cooking methods, levels of processing, and overall dietary habits. It would also be beneficial to examine biological markers of carcinogen exposure in people with high poultry intake, as well as to conduct gender-specific research due to the higher observed risks for men.
What's the Safe Limit?
For now, the current guideline of 300 grams of poultry per week is reasonable, especially if it's skinless, minimally processed, and not cooked at high temperatures. However, those with specific health conditions or a family history of cancer might benefit from lower intakes, such as 200 grams per week.
To stay healthy, on par with poultry consumption, be sure to incorporate a variety of protein sources, such as beans, lentils, and wild fatty fish, alongside fruits, vegetables, fiber, whole grains, and healthy fats in your diet.
- Despite the recent study suggesting that consuming over 300 grams of poultry per week could increase gastrointestinal cancer and all-cause mortality risks, experts like Wael Harb, MD, and Kristin Kirkpatrick, MS, RD, suggest caution and not panic, stating that an observational study doesn't prove causation.
- cancer is a complex disease with multiple factors contributing to its development, such as genetics, environment, diet, physical activity, exposure to toxins, and age and inflammation, making it essential to consider these factors when interpreting nutrition studies' results.
- Both Harb and Kirkpatrick pointed out that food preparation, specifically cooking methods, plays a significant role in a food's impact on health, with high-heat cooking methods leading to the formation of cancer-causing compounds in poultry and other meats.
- The current study didn't specify the type of poultry consumed and its connection to heightened cancer risk, so future research should focus on different types of poultry and meats to better understand their differences.
- In terms of food and cancer research, well-designed prospective studies that account for cooking methods, levels of processing, and overall dietary habits should be conducted, as well as examining biological markers of carcinogen exposure in people with high poultry intake and conducting gender-specific research due to the higher observed risks for men.
- To maintain overall health and wellness, a balanced diet should include a variety of protein sources, such as beans, lentils, and wild fatty fish, alongside fruits, vegetables, fiber, whole grains, and healthy fats, and those with specific health concerns or a family history of cancer may benefit from lower poultry intakes, such as 200 grams per week.
