At the Kahn Center for Cardiac Longevity we teach patients about the large amount of scientific data to support whole food plant-based diets. They are the only diets to reverse heart disease and early dementia. On an initial visit to the clinic, the most common response to questioning about meal choices is "Doc, I do not eat red meat but we serve chicken 3-4 times a week". Is poultry a healthy choice? Without a doubt, he consumption of poultry is often considered a healthier alternative to red meat. despite the facto that a lot of chicken is consumed in the form of prepared and processed products that are often highly processed.
A new study examined the relationship between poultry intake and mortality and the results are concerning, to say the least.
A population-based prospective cohort study investigated the association between poultry consumption and gastrointestinal cancers (GCs) and other causes of mortality in southern Italy.
Data were collected from 4869 participants in the MICOL and NUTRIHEP cohorts. For analytical purposes, weekly meat consumption was grouped into four categories: total meat: <200 g, 201–300 g, 301–400 g, and >400 g red meat: <150 g, 150–250 g, 251–350 g, and >350 g; poultry: <100 g, 100–200 g, 201–300 g, and >300 g.
Analyzing weekly poultry consumption, it was observed that subjects consuming more than 300 g had a 27% higher risk of death from all causes than those consuming less than 100 g. 300 g of poultry would be about 3 servings of chicken a week.
In addition, for GCs, the risk for weekly poultry consumption above 300 g was 2.3 times higher than for the lowest amounts, and the risk for men increased to 2.6 times higher at the higher poultry amounts.
Interestingly, researchers found that the risk increased as the portion of white meat increased, and was higher compared to consuming the same portion of red meat.
This new study showed that poultry consumption above 300 g/week (three servings of chicken a week) was associated with a statistically significant increased mortality risk both from all causes and from GCs. The risk was higher for men than for women. Poultry, including chicken, may not be a healthy choice. The authors recommended moderation of poultry intake but maybe the best solution is none at all.
The authors do note that meat cooking and storage methods significantly influence the risk of developing gastrointestinal cancers, suggesting an increased risk of gastric and intestinal tumors among those who preferred well-done white or red meat, based on past data.
As with all studies, there are some key limitations to consider. The study didn’t gather details on processed poultry consumption or how poultry was prepared, as the dietary questionnaire only asked broadly about poultry consumption. Pesticides used on feed and/or medications or hormones administered to chickens can create toxic residues that remain in the meat, thereby exposing consumers to carcinogens.
Chickpea dishes, like chana masala, are an attractive alternative to chicken and tasty too!
