LONDON, April 24: A new study from Italy challenges the widely held belief that chicken is a healthier alternative to red meat. While chicken has long been praised for being lower in saturated fat and cholesterol, the research suggests that eating too much poultry could be linked to an increased risk of early death and gastrointestinal cancers.

Researchers from the National Institute of Gastroenterology in Italy tracked the health and diets of 4,869 adults over 19 years. They found that those who consumed more than 19 bites (or approximately four servings) of chicken per week had a higher risk of mortality compared to those who ate less than 100 grams of chicken weekly. Specifically, those who ate over 300 grams of chicken weekly had double the risk of dying from digestive system cancers, with the risk being higher for men.

The study raises several potential explanations for these findings. Overcooking chicken could lead to the formation of harmful substances called 'mutagens,' which may cause genetic mutations. Additionally, concerns about how chickens are raised and fed have been raised, with some studies suggesting that exposure to carcinogenic pesticides and hormones in chicken feed could contribute to cancer risk.

While the study highlights the possible dangers of excessive poultry consumption, it does not establish a direct cause-and-effect relationship. The researchers note that further investigation is needed to better understand why these links exist. They also point out that other factors, such as differences in sex hormones and dietary habits between men and women, could play a role in the observed sex differences in risk.

The study also revealed that consuming red meat, on the other hand, was associated with a higher risk of death from non-digestive cancers. In fact, participants who consumed more red meat were more likely to die from cancers unrelated to the digestive system, further highlighting the complex nature of diet and health outcomes.

However, the researchers acknowledged several limitations in the study. For instance, the questionnaire used did not ask about specific cuts of meat or how the poultry was prepared, both of which could impact health outcomes. The study also did not account for exercise habits, which play a critical role in overall health.

Despite these limitations, the study adds to an ongoing debate about the health implications of poultry consumption. While some previous research has suggested a link between high poultry consumption and adverse health outcomes, other studies have found no such connection or have suggested that chicken may be healthier than red meat.

As chicken consumption continues to rise in the United States, the findings of this study raise important questions about the health benefits of this popular protein. More research is needed to fully understand the long-term effects of eating poultry and whether it truly is a healthier option compared to other types of meat.