A recent study published in the journal Nutrients suggests that consuming large amounts of poultry may increase the risk of cancer and overall mortality.
Researchers found that eating more than 300 grams (about 10.5 ounces) of poultry per week could raise the risk of both all-cause mortality and certain types of cancer.
According to the U.S. Department of Agriculture (USDA), poultry includes chicken, turkey, duck, goose, quail, and pheasant. Unlike red meats such as beef, poultry is considered white meat and is a common protein source in health-conscious diets like the Mediterranean diet.
The 2020–2025 Dietary Guidelines for Americans (DGA) recommend consuming 26 ounces of protein foods—including poultry and eggs—each week, without setting specific limits.
Poultry is often praised for its lower saturated fat content and reduced production of trimethylamine N-oxide (TMAO), a gut-derived compound linked to a higher risk of atherosclerosis and cancer.
While red and processed meats have long been associated with increased cancer risk, few studies have examined the effects of poultry consumption. However, new findings based on survey responses from 4,869 middle-aged Italians challenge widely held beliefs about the healthiness of white meat.
The study showed that individuals who consumed more than 300g of poultry weekly had a 27% higher risk of all-cause mortality than those who ate less than 100g per week. It also found a 2.3% increase in the risk of gastrointestinal cancers.
Experts are urging caution in interpreting these results. They point out that the study did not account for certain lifestyle factors, such as physical activity levels, that could influence health outcomes. They also stress the importance of further research to understand the underlying biological mechanisms before making changes to dietary guidelines.
Moreover, experts note that pesticide exposure, common in some regions, can affect plant- and animal-based foods. The study also did not examine the source of the poultry consumed or consider the potential health impacts of antibiotics and hormones often used in poultry production.
Further investigation is needed to explore how poultry consumption may contribute to long-term health risks. Cooking methods may also play a role. The time and temperature used during preparation can affect the nutritional quality of poultry, and some techniques may produce carcinogenic compounds.
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