Recent dialogues around poultry consumption raising cancer risk in humans have ignited a conversation between nutrition and oncology specialists. Today, one such study is getting a lot of attention. The study proposes that eating more than 300 grams of chicken per week may be associated with a 27% increase in all-cause mortality. Medical professionals are increasingly calling to unpack the implications of these findings and the bigger picture of US dietary habits.
MemorialCare Cancer Institute’s Dr. Wael Harb, Board-Certified Hematologist and Medical Oncologist, further points out the multifactorial nature of cancer causation. He is adamant that cancer is a very complicated disease. It is affected by numerous factors like nutrition, exercise, aging, and environmental hazards. He warns not to read too much into the study’s findings, which were observational.
While these findings are notable, it’s important to keep in mind that, because this was an observational study, it can’t establish causation. The larger body of evidence still reinforces moderate poultry consumption as part of a balanced diet, Dr. Harb stated.
This study strengthens that evidence, showing a clear association between increased poultry consumption and increased risk of gastrointestinal cancers. It shows a link to rising all-cause mortality rates. Discussing these findings, Dr. Harb along with Kristin Kirkpatrick, MS, RD, a dietitian at the Cleveland Clinic Dept. of Wellness & Preventive Medicine, recommend against jumping to conclusions. Kristin is further a senior fellow with Meadows Behavioral Healthcare in Wickenburg, AZ.
Though this study raises very important questions, we must interpret it with caution. Poultry has long been central to healthy dietary patterns, including the Mediterranean diet. Dr. Harb noted that this eating pattern is associated with reduced incidences of cancer and heart disease.
Kristin Kirkpatrick raised other serious shortcomings in the study as well. “The authors cited lacking information on specifics of the poultry consumed and cooking methods, as well as a lack of data on physical activity — which shows positive impact to mortality from other studies,” she explained.
“Our ignorance about the complex biology of cancer predisposition makes this even more daunting. Studies show that the development of cancer from one person to another is complex and encompasses multiple factors, including but not limited to genetics, environment, diet, physical activity, exposure to toxins, and even age and inflammation,” Kirkpatrick added. She warns against looking at food decisions in a bubble.
Dr. Harb stresses the importance of addressing all lifestyle changes together. “If you smoke, for example, the first step before cutting chicken out may be quitting smoking. This is just one example of how we can assess data,” he said.
Which cooking methods for poultry can play a big role in determining health outcomes. According to Dr. Harb, grilling, frying, or cooking poultry at high temperatures can produce toxic compounds. These compounds have been associated with a higher risk of cancer. “These compounds occur in red meat and processed meats, so the issue may lie more in cooking methods than the type of meat itself,” he stated.
Kirkpatrick noted this very clearly. He noted that poultry and red meat can be healthy or harmful depending on factors like cooking methods. “The study was not able to identify the specific type of poultry consumed. We would need more studies assessing various types of poultry and various types of red meat to truly assess significant differences between the two,” she said.
Today’s dietary guidelines in the United States call for people to limit their poultry consumption to under 300 grams a week. Dr. Harb thinks this guideline makes a lot of sense. He cautions that it’s particularly true when the chicken is skinless, not heavily processed and cooked at low heat.
Dr Harb warned that if you are more health-conscious or have a family history of cancer, it’s prudent to keep consumption below 200 grams of processed meat per week. He recommended you eat more fish, legumes, and other plant-based sources of protein.
Kirkpatrick continues to endorse eating poultry as part of a healthy balanced diet. “This study would not cause me to stop recommending poultry to my patients, especially in those patients that are making other beneficial lifestyle changes alongside poultry consumption,” she asserted.
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