A new study has raised concerns about the regular consumption of chicken, one of the most widely consumed meats across the globe. According to researchers, eating more than 300 grams of chicken per week may increase the risk of gastrointestinal cancers, particularly in men.
The study, published in the peer-reviewed journal Nutrients, followed nearly 4,900 adults in southern Italy over a period of 19 years. Participants’ diets and health outcomes were carefully tracked. Researchers found that individuals who consumed high amounts of poultry — specifically more than 300 grams per week — had:
A 27% higher risk of death from all causes compared to those who consumed less than 100 grams weekly.
Over double the risk of dying from digestive system cancers, such as colon or stomach cancer.
The risk appeared to be especially significant among male participants, with a reported 161% increased risk of gastrointestinal cancer mortality in men eating large amounts of chicken.
Why the Risk?
While chicken is generally considered a healthier alternative to red or processed meats, the study suggests that how the meat is cooked and potential residues from farming practices could play a role in cancer risk.
Experts believe that cooking chicken at high temperatures (such as grilling or frying) can lead to the formation of harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer in previous studies.
Additionally, the use of antibiotics and growth-promoting substances in industrial poultry farming may contribute to the risk, though more research is needed to confirm this.
Should You Stop Eating Chicken?
Not necessarily, say nutritionists. While the study highlights an important potential risk, it is observational — meaning it shows an association, not a direct cause-and-effect link.
“This study should encourage people to be mindful of how much poultry they consume, but not to panic,” says Dr. Elena Rossi, a nutritional epidemiologist not involved in the study. “Chicken can still be part of a healthy diet if eaten in moderation and cooked properly.”
Health Guidelines:
Limit intake to 1–2 servings per week (around 100–200g per serving).
Choose baking, boiling, or steaming over frying or grilling.
Avoid processed chicken products high in preservatives and additives.
Balance your diet with plant-based proteins, fish, eggs, and legumes.
Chicken remains a nutritious source of lean protein and essential nutrients like vitamin B12 and choline, which support brain health and nervous system development. However, this study serves as a reminder that even seemingly healthy foods can carry risks if consumed in excess.
