New Study Reveals Chicken’s Hidden Health Risk

Chicken is often praised as a healthy and reliable source of protein. It’s versatile, easy to cook, and widely enjoyed whether grilled, roasted, or fried. Many people consider it a healthier choice compared to red meat. It’s also packed with essential nutrients like vitamin B12 and choline, which are important for brain function, nervous system health, and cognitive performance.

However, a recent study published in the journal Nutrients raises questions about the long-term effects of eating too much chicken.

What Did the Study Examine?

Researchers looked into how eating poultry such as chicken, turkey, and duck might affect overall health, especially when eaten regularly in larger amounts. The study followed over 4,000 participants for an average of 19 years. During this time, detailed information about their diet, health history, and lifestyle habits was collected.

Participants were grouped based on how much poultry they consumed each week. The researchers then looked at how these dietary patterns related to their risk of death, particularly from gastrointestinal (digestive system) cancers.

Key Findings of the Study

The results revealed a potentially concerning trend. People who ate more than 300 grams of poultry per week about 3 to 4 servings had a 27% higher risk of dying from health issues linked to gastrointestinal cancers, compared to those who ate less than 100 grams weekly.

Even more alarming, men in this high-intake group were twice as likely to die from gastrointestinal cancers than men who ate less poultry.

Interestingly, the risk appeared to increase gradually with higher chicken consumption. Surprisingly, the health risk associated with poultry intake was even greater than the risk linked to similar amounts of red meat in this study.

How Much Chicken Is That?

• A single serving of chicken (like a skinless, boneless breast) usually weighs around 85–174 grams.
• So, eating chicken a few times a week could easily push someone into the higher risk category found in this study.

Red Meat Still a Concern Too

The study also confirmed that people who consumed over 200 grams of red meat per week had higher death rates. Red meat made up about 59% of the total weekly meat intake among those who died, with poultry accounting for about 29%.

Even though participants mostly followed a Mediterranean-style diet, the link between higher meat intake and increased mortality remained strong.

Limitations of the Study

• It didn’t separate processed poultry (like chicken nuggets) from unprocessed poultry (like grilled chicken).
• It also didn’t track how the chicken was cooked—frying, grilling, or baking can all impact health differently.
• Another major factor missing from the data was participants’ physical activity levels, which can influence long-term health outcomes.
• As an observational study, the results show a correlation, not a direct cause. This means chicken may be linked to higher risk—but more research is needed to confirm why or how.

So, Should You Stop Eating Chicken?

The study doesn’t suggest avoiding chicken altogether. Instead, it encourages people to be mindful of how much and how often they eat it. Chicken still provides important nutrients like protein, B vitamins, and minerals such as selenium and phosphorus.

Conclusion

This study is a reminder to balance your diet. Eating a wide variety of protein sources including fish, beans, lentils, tofu, and eggs can reduce health risks while providing the body with different nutrients.

Moderation and variety remain the pillars of a healthy diet. If you enjoy chicken, continue to eat it just consider portion sizes and frequency. Being aware of your overall diet can help support long-term health and well-being.

Source: Inputs from various media Sources