New study questions poultry’s health halo amid rising cancer risks

An Italian study challenges the idea of ​​”white meat”, which shows that a high poultry consumption, more than 300 g every week, can double the death of the stars of gastrointestinal cancer, especially in men.

Study: Does poultry consumption increase the risk of mortality for gastrointestinal cancers? A provisional competitive risk analysis. Image Credit: StockCreations / Shutterstock.com

Published in a recent study in the magazine NutrientsResearchers investigated the relationship between consuming poultry meat and the incidence of gastrointestinal cancers (GCs) and other causes of mortality.

Is white meat healthier than red meat?

According to the Instituto di Servizi 2013 per il Mercato Agricolo Alimentare (ISMEA) report, carried out in Italy, the weekly poultry consumption worldwide was estimated at 13.3 kg per head of the population. The rising percentages of poultry consumption have also been reported in Italy in the last decade, as a result of which 11.7 kg per head of the population of 12.7 kg per head of the population has risen.

Poultry is a wide term that includes all forms of birds, including chickens, turkeys, ducks, geese, guineas and game birds such as quail and pheasants. The nutritional guidelines for Americans (DGA) recommend 100 g as a standard part for poultry that can be consumed between one and three times a week.

Compared to meat from other sources, poultry is usually lower in fat content. However, widespread industrial processing of poultry products has reduced their nutritional value by adding sodium, saturated fat, sugar and preservatives to these foods. Current estimates even indicate that 26% of poultry products are processed in the form of hamburger meat, kebabs, rolls and bites.

The International Agency for Cancer Research has defined meat as carcinogenic for people, with red meat probably carcinogen for people. Existing evidence indicates that the relationship between meat consumption and the risk of cancer is mainly attributed to the intake of red and processed meat. However, it remains unclear whether consuming white meat can also increase the risk of cancer, in particular that of the gastrointestinal tract.

About the study

A total of 4,869 participants of the Micol and Nutrihep research cohorts were included in the current analysis. Food and drink consumption was registered using the European Prospective Investigation On Cancer (EPIC) Food Frequency Questionnaire (FFQ).

The total meat consumption was stratified by weekly steps of 100 g, from less than 200 g to more than 400 g per week. Red meat included lamb, pork, calf and horse meat, while rabbit and poultry were considered white meat.

Red meat consumption was classified with steps of 50 g, ranging from less than 150 g to more than 350 g per week. The poultry consumption was stratified by steps of 100 g, ranging from less than 100 g to more than 300 g, every week.

Study findings

The average age of the survivors was 66 years, while 21% of the cohort died towards the end of the study period. The overall average age at death was 81 years, with men and women died at an average of 80 and 83 years, respectively.

GCs accounted for 11% of the deaths, most of which were due to colorectal cancer (CRC), while 18% of the individuals died as a result of other cancers. The remaining deaths were caused by cardiovascular disease (CVD) and dementia.

Meat consumption

Among people who died of non-GC cancer, red meat accounted for more than 65% of their total meat intake compared to 56% and 58% for those who died of GC and other causes respectively. White meat consumption was highest for those who died of GC, with the intake of poultry good for 33% of their white meat intake.

Cancer mortality

About 56% of the cancer -related deaths took place in people who consumed more than 400 g of meat every week, largely as part of the Mediterranean diet. Study participants who died of other causes reported total meat intake in the second highest category.

High red meat consumption was also associated with deaths due to cancer non-GC. A weekly meat intake of 200-300 g, on the other hand, was associated with a total 20% reduced death risk of all causes, whereby this risk was further reduced to 27% in men. Participants in the study that consumed 150-250 g red meat every week were 29% less likely to die from all causes.

White meat consumption, in particular poultry, correlated with GC sterars. The death of all causes increased by 27% for those who consumed more than 300 g of poultry every week, with this risk particularly high at 61% in men. Deaths for other causes and cancers were associated with lower levels of poultry consumption.

Consuming 100-200 g weekly poultry was associated with a 65% increased risk of dying from GC, compared to other cancers that were dose dependent. People who consumed more than 300 g of poultry every week were 127% more likely to die from GC, with this risk even greater at 161% in men.

In comparison with other risks, GC -Mortality was 54% less likely for those who consumed total meat every week, compared to those who consumed more than 200 g. This risk reduction was particularly clear in men, at a speed of 68%.

Conclusions

Poultry consumption above 300 g/week is associated with a statistically significantly increased mortality risk, both for all causes and from GCS. “

Future studies are needed to validate these findings and to clarify the role of processed poultry in the increased risk of gastrointestinal cancer-related mortality.