Chicken and Cancer: Unraveling the Link
Examining Link Between Poultry Consumption and Reduced Lifespan Due to Gastrointestinal Malignancies
Latest research casts a shadow over the beloved bird, as it suggests that devouring more than 300 grams of chicken or turkey each week might boost the threat of gastrointestinal malignancy and mortality from various causes. This unsettling revelation has stirred a buzz among consumers, challenging the notion that poultry is a healthier protein option. Let's delve into the nitty-gritty to understand this better.
The Alarming Findings Uncovered
The jaw-dropping study carried out in southern Italy discovered that surpassing the suggested weekly consumption of 300 grams of poultry—such as chicken and turkey—increased the risk of all-cause mortality by a daunting 27% in comparison to ingesting moderate amounts. Moreover, the research implied a 2.3% escalation in the likelihood of gastrointestinal cancers, with men experiencing a higher observed risk of 2.6%. These findings were published in the journal Nutrients.
Upsetting Discord with Dietary Guidelines
Consumers are lambasting this development, since it clashes with established dietary norms, like the Mediterranean diet, in which poultry features prominently. But should we adjust our diets on the basis of such findings? Could the numbers be misleading? What should we bear in mind when scrutinizing the results of diet and cancer risk studies? Medical News Today reached out to two experts to investigate these pressing questions.
Cause vs. Effect: Finding Nuances in Findings
Both experts underlined that an association observed in an observational study does not suffice to draw definitive conclusions about a dietary item's relationship with cancer.
"The findings are thought-provoking, but they don't demonstrate causation," explained Wael Harb, MD, a hematologist and medical oncologist at MemorialCare Cancer Institute at Orange Coast and Saddleback Medical Centers in Orange County, California. Harb emphasized that poultry plays a significant role in healthy diets and advised caution when appraising the results.
"Poultry has long been a vital component of healthy eating patterns such as the Mediterranean diet. This study raises pertinent questions, but we must view it with caution," Harb shared.
Another crucial factor to ponder is cancer's complexity as a disorder with numerous potential causes that include genetics, environment, lifestyle, and more.
"Studies suggest that the development of cancer varies among individuals and encompasses multiple factors," said Kristin Kirkpatrick, MS, RD, a dietitian at Cleveland Clinic's Department of Wellness & Preventive Medicine in Cleveland, Ohio, and a senior fellow at Meadows Behavioral Healthcare in Wickenburg, Arizona.
"For instance, if a person smokes, the first step before prohibiting chicken might be to quit smoking. This is just one example of how we should analyze data to make informed dietary choices," she added.
Is it the Chicken, or the Method of Cooking?
Harb and Kirkpatrick pointed out that how food is cooked and whether other additives like oils and spices are included can affect a food source's nutritional value and potential risks. Cooking poultry at high temperatures can result in the formation of carcinogenic compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been associated with increased cancer risks. However, these compounds are also present in red meat and processed meats, which may be the real culprits, not poultry itself.
White vs. Red Meat: Which One is Better?
The study has reignited the debate concerning whether white meat is healthier than red meat. Although white meat has lower fat content and a higher protein-to-fat ratio than red meat, it doesn't necessarily mean it has lower cholesterol levels. In reality, a 2019 study found that both white and red meat might have a comparable impact on blood cholesterol levels, specifically LDL (bad cholesterol) and apolipoprotein B (apoB). Additionally, the current study is unable to determine the specific kind of poultry consumed and its link with heightened cancer risk.
What Future Research Needs to Investigate
The research had several limitations, such as failing to consider the sources of the poultry consumed, the potential consequences of pesticides on plant and animal crops, antibiotic, and hormone usage in industrially raised poultry, as well as cooking methods, meat processing, and dietary patterns. Harb suggested well-designed research that addresses these unanswered questions, focusing on prospective studies, assessments of various types of poultry, and gender-specific research to confirm these associations and elucidate the role of processed poultry.
How Much Chicken is Safe to Consume Per Week?
Kirkpatrick stated that the findings are not substantial enough to revise the recommendations for healthy eating. "This study wouldn't get me to cease advocating turkey for my patients, particularly in those patients making other beneficial lifestyle adjustments alongside poultry consumption—such as a dietary pattern high in fruits, vegetables, fiber, whole grains, healthy fats, and other protein sources like beans and lentils, or wild fatty fish," she explained.
Regarding what's considered healthy and safe in the United States, Harb reminded that current guidelines recommend no more than 300 grams per week as an upper limit.
"Based on our current understanding, the current guideline of 300 grams of poultry per week is reasonable—especially if the poultry is skinless, minimally processed, and not cooked at high temperatures," Harb concluded.
However, individuals with certain health conditions or a family history of cancer may find it prudent to keep their poultry consumption closer to 200 grams per week and turn to more diverse protein sources.
In conclusion, the findings hint at a potential connection between high poultry consumption and increased health risks, but they must be scrutinized with care. The study's results are being greeted warily by experts, and further studies are necessary to substantiate these associations and explore the role played by processed poultry.
- The recent study published in the journal Nutrients suggests that consuming more than 300 grams of chicken or turkey per week might increase the risk of all-cause mortality by 27%, and the risk of gastrointestinal cancers by 2.3%.
- The findings of the study challenge the notion that poultry is a healthier protein option and clash with established dietary norms like the Mediterranean diet.
- Two experts, Wael Harb and Kristin Kirkpatrick, highlighted that an association observed in an observational study does not necessarily demonstrate causation between a dietary item and cancer.
- Both Wael Harb and Kristin Kirkpatrick pointed out that cooking methods, including high-temperature cooking, can affect a food source's nutritional value and potential risks, with the formation of carcinogenic compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) being a concern.
- A 2019 study found that both white and red meat might have a comparable impact on blood cholesterol levels, specifically LDL (bad cholesterol) and apolipoprotein B (apoB), stirring the debate on whether white meat is healthier than red meat.
- Harb and Kirkpatrick indicated that future research is required to address the limitations of the current study, such as consideration of the sources of poultry consumed, pesticide usage, antibiotic and hormone usage in industrially raised poultry, and cooking methods, among other factors.
