Chicken has long been considered a healthier meat option by many people. It is a relatively cost-effective source of protein and can be prepared in a variety of different ways. Chicken has also been lauded for its nutritional content, which includes nutrients that bolster children’s neural development and adults’ cognitive function. However, while eating chicken in small amounts may have health benefits, consuming too much may actually be doing more harm than good. In fact, according to a new study, consuming a mere 300 grams per week significantly increases your chances of developing gastrointestinal cancer. Read more below to find out more about how poultry shortens lifespan.
New Study Finds That Poultry Shortens Lifespan
The aim of the study was to address any potential gaps in public knowledge regarding the consumption of poultry. They also wanted to find out if eating poultry shortens lifespan. At the moment, American dietary guidelines recommend consuming one to three 100-gram portions of poultry every week. Poultry refers not only to chicken, but also to duck, goose, turkey, and certain game birds. Published in Nutrients, the study indicated that eating more than 300 grams per week was linked to a significant increase in mortality risk from all causes.
The study also found that the risk was higher for men than it was for women. The study analyzed the data of more than 4,000 participants who had taken medical interviews. The researchers also examined their demographic details, medical histories, lifestyle choices, and health information. The participants also had to undergo standardized physical tests and were regularly monitored over a period of 19 years. The study revealed that people who consumed more than 300 grams of poultry per week had a 27% higher mortality risk compared to those who ate less.
Furthermore, men who ate more than 300 grams a week doubled their risk of gastrointestinal cancer death. When they examined the diets of the 1,028 participants who died, they found that 59% of their weekly meat intake was red meat, and 41% was white meat. Poultry represented 29% of the overall white meat consumption.
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The Need For More Research
The study on whether eating poultry shortens lifespan had several limitations. For example, the questionnaire did not specify preparation methods or whether the chicken was processed or not. Many nutritionists still feel that poultry is less risky than other types of meat. For them, the concern is more about production and preparation methods, including the oils used, etc. As nutritionist Shelley Loving put it, “I’m buying avocado oil, coconut oil, or extra virgin olive oil. Those are all good sources of healthy fat. We want to avoid those refined oils, like vegetable, soybean, canola — those are very inflammatory oils, the way that they’re processed.” She added that the public should rather opt for organic or free-range alternatives. You want to try to avoid any product where something has been added to the feed or the chickens themselves. In the grocery store, you get what you pay for, so take the time to read the ingredients and shop consciously.
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