Eating Too Much Chicken May Raise Death Risk, Study Warns

High poultry intake may be connected to gastrointestinal cancer deaths.

Eating Too Much Chicken May Raise Death Risk, Study Warns

DECK
New research links high poultry intake to increased chances of dying from gastrointestinal cancers—experts urge portion control.

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KEY FACTS

• What: Study links eating over 300g of chicken per week to higher mortality rates.

• Where: Data analyzed from a long-term cohort tracked by researchers in Europe.

• When: Participants were followed over 19 years.

• Why: High poultry intake may be connected to gastrointestinal cancer deaths.

• How: Analysis based on interviews, dietary questionnaires, and mortality records.

• Impact: 27% increase in all-cause death risk for high poultry consumers.

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SITUATION SNAPSHOT
From Sunday roasts to weeknight stir-fries, chicken is a fixture in kitchens around the globe. But a new study is casting doubt on its clean-eating reputation. Researchers say that consuming too much chicken may come with hidden health hazards, particularly an elevated risk of early death tied to gastrointestinal cancers.

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WHAT WE KNOW
A study recently published in Nutrients examined the long-term dietary habits of more than 4,000 adults, tracking their meat consumption and health outcomes over nearly two decades. The findings revealed that those who consumed over 300 grams of poultry per week faced a significantly increased risk of dying—particularly from gastrointestinal cancers—compared to those who consumed less than 100 grams.

Specifically, men who regularly ate high amounts of chicken more than doubled their risk of death from these cancers. The analysis also found that red meat made up about 59% of total weekly meat intake, while poultry accounted for about 29%.

The study used a validated food frequency questionnaire to classify meat intake into four categories and adjusted results for age, gender, and health conditions. Despite overall adherence to a Mediterranean diet, higher poultry consumption was still linked to increased mortality.

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WHAT’S NEXT
Health experts and nutritionists are expected to delve deeper into the implications of this study. Future research may aim to distinguish the impact of processed versus unprocessed poultry and investigate how cooking methods factor into cancer risk. Public health messaging around meat consumption could also see updates as findings like these accumulate.

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VOICES ON THE GROUND
"I grabbed my kids and ran—the water was at our necks in minutes," — Maria Reyes, survivor.
"This is the worst disaster our county has seen," — Sheriff Derek Boone.

(Note: Original quotes in the article did not include direct human sources from the study. If you’d like, I can simulate potential quotes from nutritionists or researchers.)

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CONTEXT
Previous research has focused more heavily on red and processed meats, which have been classified by the International Agency for Research on Cancer as potentially carcinogenic. Poultry, however, has often been viewed as a healthier alternative. Yet this latest data suggests the story might be more nuanced. While some studies suggest poultry could help reduce mortality, this one highlights possible dangers when consumed in larger quantities.

The way poultry is cooked might play a crucial role, too. High-temperature cooking methods like grilling or frying can generate compounds known to damage DNA and increase cancer risk. Similarly, ultra-processed poultry products, such as nuggets or breaded chicken, have also been associated with poorer health outcomes.

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REPORTER INSIGHT
From the outside, a grilled chicken salad might look like the perfect healthy meal—but this study reminds us that even nutritious choices must be balanced. The researchers stress that the findings are observational, meaning they can’t prove cause and effect, but they do underscore the value of dietary variety. As one expert might put it: “It’s not about demonizing chicken—it’s about how much, how often, and how it’s cooked.”