Consuming more than 300 grams of poultry per week may significantly increase the risk of death from gastrointestinal cancers, according to a new population-based study conducted in southern Italy.

The research, published in the journal Nutrients, analyzed data from nearly 5,000 adults enrolled in the two different cohort studies. Participants’ dietary habits were assessed using the European Prospective Investigation on Cancer (EPIC) food frequency questionnaire,  with follow-up on mortality and causes of death from 2006 through 31st December 2024.

The study found that individuals who consumed over 300 grams of poultry a week — around three standard portions — increased their risk of death by 27% as compared to those eating less than 100 grams per week. More alarmingly, the risk of dying from gastrointestinal cancers more than doubled in the highest poultry consumption group. For men, the risk was even higher.

“Our study showed that white meat consumption above 300 g/week was associated with a statistically significant increased mortality risk from all causes and GC,” the research said. “The risk was higher for men than for women.”

Poultry no universally healthy alternative

The study’s authors noted that their results challenged “the widespread perception of poultry as a universally healthy alternative to red meat.” 

“High consumption of poultry though it being lower in fat and often recommended in dietary guidelines may carry its own risks, particularly for gastrointestinal cancers,” the authors said, cautioning that processed poultry products—which often contain added sodium, saturated fats, and preservatives—may contribute to health risks.

Researchers collected detailed information on participants’ meat intake, categorizing weekly consumption into four groups for total meat, red meat, and poultry. The analysis controlled for factors such as age, sex, smoking status, metabolic conditions, alcohol intake, and adherence to the Mediterranean diet.

The findings come as poultry consumption has risen globally and is projected to rise further. 

The authors, however, called for  further studies to confirm our findings and learn more about the effects of processed poultry.

“We believe it is beneficial to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish,” the authors advised.. “We also believe it is essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking times.”

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