Weekly poultry consumption > 300 g was associated with an elevated risk for all-cause mortality and more than double the risk for death from gastrointestinal cancers compared with weekly consumption < 100 g, with a higher risk observed in men.
"It is important to learn more about the long-term effects of this food category, white meat, that is widely consumed by the world population who, perhaps mistakenly, consider it healthy in absolute terms. We believe it is beneficial to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish. We also believe it is essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking times," the authors wrote.
This study, led by Caterina Bonfiglio, National Institute of Gastroenterology-IRCCS Saverio de Bellis in Castellana Grotte, Italy, was published online in Nutrients.
This study lacked information about the consumption of processed poultry and processing methods. The diet information was self-reported. Measures of physical activity were not included.
This study received funding from the Italian Ministry of Health. The authors declared having no conflicts of interest.