Chicken is generally considered healthier than red meat because it contains less fat and more protein. For this reason, it is widely consumed by people trying to lose weight or maintain fitness. However, recent research has raised new concerns about excessive chicken consumption.
A study conducted by Italian researchers and published in the scientific journal Nutrients suggests that people who consume more than 300 grams of chicken per week may face a higher risk of stomach and intestinal cancers.
According to the findings, individuals with high chicken intake showed up to a 27% increase in overall mortality risk, while the risk was 2.6 times higher among men compared to those who consumed less.
Is Chicken Itself Cancer-Causing?
Experts clarify that chicken is not inherently cancer-causing. Instead, the increased risk is linked to how chicken is cooked and processed.
Cooking chicken at very high temperatures can produce harmful chemical compounds that may damage human DNA. Over time, such damage can increase the likelihood of cancer development.
Key Risk Factors Linked to Chicken Consumption
1. High-Temperature Cooking
Grilling, deep-frying, or charring chicken can create potentially harmful chemicals that are associated with cancer risk.
2. Processed Chicken Products
Processed meats often contain high levels of salt, preservatives, and additives, which may irritate the stomach lining and increase cancer risk.
3. Unbalanced Diet
Relying heavily on chicken every day can reduce the intake of vegetables, fiber, and other healthy protein sources, weakening overall nutritional balance.
4. Poultry Farming Practices
The use of antibiotics and growth-related substances in poultry farming may contribute to metabolic changes in the human body when consumed regularly.
Should You Stop Eating Chicken?
Health experts do not recommend eliminating chicken entirely. Instead, they emphasize moderation and proper preparation.
Consuming up to 300 grams of chicken per week is generally considered safe. Experts also advise diversifying protein sources by including fish, eggs, legumes, and plant-based proteins in the diet.
Healthier cooking methods such as boiling, steaming, or light sautéing are preferred over frying or grilling at high temperatures.
The Bottom Line
Chicken remains a good source of protein, but making it the centerpiece of daily meals may carry health risks. A balanced and varied diet, combined with healthier cooking practices, is key to reducing cancer risk and maintaining long-term health.
