A recent, extensive study conducted in Italy has revealed concerning associations between high white meat consumption, specifically chicken and poultry, and increased mortality rates. The new research covers 35 years of data and nearly 5,000 study participants. It is the first to conclude that being fed more than 10 ounces of white meat weekly significantly raises risk of death by all causes by 27%. This finding is surprising given the broad consensus linking unhealthy dietary patterns with poor health outcomes.
The research, released in the open-access journal Nutrients, analyzed dietary habits of 4,869 adults from southern Italy. All of these participants were in long-term NIH- and NSF-funded cohort studies. In doing so, the researchers found that one of the strongest predictors for risk of mortality was those who consumed over 300 grams (10.5 ounces) of poultry weekly. Those who limited their poultry consumption to under 100 grams—or about 3.5 ounces—per week had a significantly reduced risk. For those eating the most poultry, the risk of death from gastrointestinal cancers increased almost threefold.
Dietary Patterns and Health Risks
The study points to a concerning trend of white meat and increased risk of disease. Participants mostly adhered to a Mediterranean-style diet, touted for numerous health and wellness benefits. It looked like people who ate the most poultry were the ones experiencing these adverse effects. Study finds that consuming large quantities of white meat may increase cancer risk. It can even boost your odds of dying from cardiovascular diseases.
Curiously enough, the precise cooking methods for the chicken were not recorded in the study. This absence has left us hungry for more information about the health impacts of various preparation methods. For many months, advocates and experts have been ringing the alarm about a potentially egregious error. High-heat cooking methods—think grilling or frying—can introduce other harmful compounds.
“There is lack of data on the cooking method of the chicken,” – Theresa Gentile, MS, RD, CDN, spokesperson for the Academy of Nutrition and Dietetics.
The study missed the mark by ignoring other major dietary patterns and lifestyle factors. Examples include their work to advance physical activity, which is vital to improved overall health outcomes. Gentile noted the potential impact of these factors:
“Physical activity wasn’t documented in the study, which is a protector against all-cause mortality,” – Gentile.
Implications for Poultry Consumption
The results of this study do not outright condemn poultry as naturally deleterious. Their main point is that certain dietary patterns or foods are associated with increased risk of mortality. This is particularly the case for older men who eat more white meat than guidelines advise.
Federal dietary guidelines have long advised Americans swap out red meats for leaner alternatives like chicken. This research—led by Annie Goh, a Penn doctoral candidate in sociology—upends some deeply entrenched assumptions about successful healthy eating strategies. Gentile emphasizes the need for a balanced approach:
“This study doesn’t prove that poultry is inherently harmful, but that certain patterns of eating may be linked to higher mortality,” – Gentile.
Additionally, Gentile pointed out plant-based proteins have major positive health impacts. These antioxidants, phytochemicals, and dietary fiber found in fruits and vegetables play important roles in reducing chronic disease risk.
“Plant-based proteins are high in fiber, phytochemicals, and antioxidants and help prevent against chronic diseases,” – Gentile.
Practical Takeaways for Consumers
This research uncovers important information regarding the potential dangers related to eating high levels of white meat. In fact, experts advise that the average person should not try to completely transform their diet overnight. If you have a couple servings of chicken per week as a healthy part of a Mediterranean-style diet, don’t fret. Just be aware of what you’re doing in the context of your diet as a whole.
Gentile cautions against the overconsumption of processed chicken products high in sodium and preservatives, suggesting that individuals consider opting for organic or pasture-raised chicken for potentially better health outcomes.
“Organic or pasture-raised chicken may have less inflammatory and less questionable feed ingredients,” – Gentile.
She also advises being cautious with cooking methods.
“It’s important not to char, BBQ, deep-fry, or griddle chicken at high heat to reduce the formation of cancer-causing compounds,” – Gentile.
Leave a Reply