How many chicken per week can increase your risk of dying by 27%

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Is the bird a polluting?

Chicken has long been praised as a healthy alternative to red and processed meat, which have been related to diabetes, heart disease and some cancers.

But a new study has found a frightening link between chicken consumption, general mortality and gastrointestinal cancer – and you do not need to eat so much to experience adverse effects.

In 2015, the World Health Organization Agency (WHO) for cancer research (IARC) stated that red meat – such as beef, pork, lamb, crack, horse and goat – is “probably carcinogenic for humans”, while birds were left out of the table as a risk factor.

Dietary guidelines for Americans define the chicken as a “noble food” because it is high in protein and lower in fat than other animals. DGA suggests a standard portion of 100 g birds and recommends eating it one to three times a week.

However Italian researchers recently found that people who eat more than 300 grams of chicken per week, or just under four servings, are 27% more likely to die of any cause than those who eat less than 100 grams (a little more than one service).

How did the scientists understand this

Researchers from the National Institute of Gastroenterology in Italy collected data on the 4,869 adult diets and traced the health of the participants for 19 years.

The height, weight and blood pressure of the participants were recorded, as well as information on their dining habits. Through interviews, participants provided information on their demographic origin, overall health, living habits and medical history.

They were asked to report the amount of poultry, red meat and the general meat they consumed. These data were then organized on four levels of protein intake.

Of the 1,028 participants who died during the study, white meat (rabbit and poultry) accounted for approximately 41% of their weekly meat consumption, with birds that make up 29% of the total one.

Those who consumed more than 300 grams of birds a week had 2.27 times more likely to die of digestive cancer than those who ate less than 100 grams.

Interestingly, the researchers found that the risk increased as the white meat part increased, and was higher compared to the consumption of the same part of the red meat.

This risk was higher for men than women; Men who consumed more than 300 grams of birds per week were 2.6 times more likely to die of digestive cancer than those who ate less than 100 grams.

“Our results showed that men have a higher risk than women who die from [gastrointestinal cancer] for the same part of the consumed birds, ”the authors said.

Researchers think that the change in sex hormones, namely the presence of estrogen in women, can affect the body’s ability to metabolize nutrients and develop certain diseases.

In a previous study, researchers showed that the combination of red meat consumption with a portion of vegetables reduced the risks associated with meat consumption. However, this effect was not observed for white meat.

Why is all this chicken associated with the highest mortality?

The research team remains unclear as to why white meat growth increases the risk of cancer, but they believe that lifting can be partially caused by chicken overload.

They theorize that burned breast meat can create high levels of mutagens, substances that cause genetic mutation. Moreover, industrialized chicken production and processing can contribute to an increased risk of cancer.

Pesticides used in food and/or medications or hormones administered in chickens can create toxic waste that remain in the meat, exposing consumers to carcinogens.

Many people choose organic chicken to reduce possible exposure to these chemicals. On average, this choice costs customers $ 4 more for pounds for chicken breasts.

The authors of the study accepted the restrictions of their research; The questionnaire did not specify different cuttings of poultry, preparation methods or how the meat was processed, all factors that can significantly affect health results.

The team is hopeful that their research will inspire further studies to explore the effects of processed birds.

Meanwhile, or meat time, they suggest a moderation strategy, “we believe it is useful to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish. We also believe that it is essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking time.”