- A Recent Study Found That Eating 300 Grams of Poultry Per Week was Linked to an Increased Risk of Gastrointestinal Cancer and Death from All Causes.
- The Findings have caused by Among Consumers as They Challenge Traditional Beliefs That Pultry Such As Chickn and Turkey is a Healthier Choice of Protein.
- Medical News Today Speaks to experts to investigate whether these weeks Lack Nuance or WHETHER there is a genuine need for more caution scarding dietts and cancer risk.
A Recent Study driver in Southern Italy present Sumprising Findings That Linked the Regular Consumption of Poultry to potential increases in gastrointestinal Cancers and All-Cause Mortality. This has caused one Question to arise – is eating chickn really as healthy as we Think it is?
The Study’s Findings indicated that exceeding the weekly recommended amount-that is, Eating More than 300 Grams (G) of Poultry, Such As Chicken and Turkey, Per Week-is 27% Higher Risk of All-Cause Mortality Combare To Eating Moderate Model Amounts.
Moreover, The Research Suggesta Duat Higher Pultry Intake was Linked to 2.3% increased in the Risk of Gastrointestinal Cancers, with a Higher Observed Risk Among Men at 2.6%. The Findings Were Published in the Journal Nutrients.
What has councilors consumers is that before Findings contrast with Current establish Dietary Guidelines, Such as The Mediterranean Diet, of Which Poultry is an important component.
However, Should Such Results Make People Reconsider Their Diets? Could the results be overestimated? What Should Consumers Watch Out for When Interpreting The Results of Simp -Nudies on Nutrition?
Medical News Today Spoke to Two Experts – Wael Harb, MD, Board Certified Hematologist and Medical Oncologist at Memorialcare Cancer Institute at Orange Coast and Saddleback Medical Centers in Orange County, CA, and Kristin Kirkpatrick, MS, RD, Dieitian At The Cleveland Clinic Dept of Department of Wellness & Preventive Medicine in Cleveland, Oh, and Senior Felow at The Meadows Behavioral Healthcare in Wickenburg, Az, To Find Out More.
Cause vs. correlation when interpreting findings
Both Experts Reiterated That An Association from an Observational Study Is Not Enough To Draw Definitive Conclusions About A Dietary item and its Links To Cancer.
“The Findings are Interesting, But as This is an observational Study, It Doesn’t Provation. The Broader Body of Evidence Still Supports Moderate Poultry Consumption as part of a balanced diet,” Harb aw MNT.
Harb Underscored that Pultry Played an important role in Healthy Diets and Advised Caution When Interpreting the Results.
“This Study Raises Important Questions, But We Need to Interpret It With Caution. Poultry has long Been A Core Part of Healthy Eating Patterns Like The Mediterranean Diet, which is associated with reduced cancer and heartless risks.”
– Wael Harb, MD
Another important point to consider is that cancer, As a Disease, Is Vry Complex and Multifactorial, Meaning it is hard to pinpoint its causes to one factor.
“Studies Show That The Development of Cancer from One Person to Another is complex and multiple factor locations, including but not limited to genetics, Environment, diet, Physical Activity, Exposure To toxens, and Even Age and Inflammation. Therefore, we need to look at Asses How it can be translated to Our Lifestyle, ”Said Kirkpatrick.
“If you smoke, for Example, The First Step Before Cutting Chickn Out May Be Quitting Smoking. This is Just One Example of How We Can Assess Data,” She Added.
Is it the Poultry itself or the additives cancancer?
How Food items are Cooked Or Whether Other Additives Such As Oils and Spices Are Added Can Change The ‘Healthiness’ of A Food Source. The Two Experts Said The Potential Cancer Risks Associated with Eating Pultry Could Be More Closely Connected to Those Aspects, rather Than The Pultry Iself.
“When Poultry Is Grilled, Fried, or Cooked At High Temperatures, It Can Form Compounds Like Heterocyclic Amines (HCAS) and Polyclyclic Aromatic Hydrocarbons (PAHS), WHICH HAEN BEEN LINKED TO CANCER RISK. MEATS, So The Issue May Lie More in Cooking Methods Than The Type of Meat Itself, ”Harb Explained, Highlighting That How A Good Is Cooked Couned Could Result In the Release of Cancer-Causing Chemicals.
Kirkpatrick Further Explained How A Food item is processsed and cooked can impact the potential benefits or risks of consumption it.
“For Example, A Frozen Chickn Nugget May Be Considers Ultra-Proced
White vs. Red Meat: which is Healthier?
The Study Has Also Fed into a Long-Standing Debate about whet White Meat is Healthier Than Red Meat.
Although White Meat, Such as Chickn and Turkey, Has Lower Fat Content and a Higher Protein-To-Fat Ratio Than Red Meat, This Does not needy Translate TRANSLATE INTO LOWER CHOLESTEROL LEVELS.
IN FACT, A 2019 Study Found That White and Red Meat May Bove Have similar Effects on Blood Cholesterol Levels, Specifically LDL or “Bad” Cholesterol and Apolipoprotein B (APOB).
The Current Study Also Fails to Identify the Specific Type of Poultry consumed and its links to heightned cancer risk.
“The Study Was Not Ubleable To Identify the Specific Type of Poultry (For Example, was The Consumed Protein Procened Deli Meat Or was a Grilled Chicken Breast). The Processing of Meats in General May Change their Health Risks. and Various Types of Red Meat To Truly Assess Significant Differences Between The Two, ”Kirkpatrick Said.
What Should Future Studies on Food and Cancer Investigate?
The Study Did has severe limitations, Such as not accounting for the sources of the pultry consumed, The potential impacts of pesticides on plant and animal crops, antibiotic and hormone usage in Industrially Raised Poultry, as well as cooking method, Meat Preparation, and Dietary Patterns.
“Limitations the Authors Cited Was Lacking Information on Specifics of the Poultry Consumed/ Cooking Methods, As Well As Lack of Data On Physical Activity – Which shows positive impact to mortality from Other Studies,” Kirkpatrick Said.
Harb Said That the Type of Follow-Up Research Needed Would Have To Address Multiple Unnswered Questions.
“We Need Well-deSigned Prospective Studies that Account for Cooking Methods, Levels of Processing, and Overall Dietary Habits. It Would Also Help to Examine Biological Markers of Carcinogen Exposure in People With High Poultry Intake. Given that the risk was Gender-Specific Research Would Be Important Too, ”He Said.
How Muump Poultry Is It Safe To Eat Per Week?
Kirkpatrick Said That these results are not angouch to change current recommendations for healthy eating.
“This Study Would Not Cause Me To Stop Recommending Poultry To My Patients, Specially In Those Patients That Are Making Other Benefit Lifestyle Changes Alongsis Poultry Consumption – Such As A Dietary Pattern High in Fruits, Vegetables, Fiber, Whole Grains, Healthy Fats, and Other Forms of Protein Such As Beans and Lentils, or Wild Fatty Fish, ”She Told Us.
Regarding What is Considering Healthy and Safe by the United States, Harb reminded that Current Guidelines recommends no more than 300 g per Week as a limit.
“Based on What We Know, The Current Guideline of 300 Grams of Poultry Per Week is reasonable – Specially If the Poultry Is Skinless, Minimally Processsed, and not cooked at high temperatures.”
– Wael Harb, MD
However, For Thos with Certain Health Conditions or A Family History of Cancer, Lower Intake May Be More Appropriate.
“For Thos Who Are privately Health-Conscious or Have a Family History of Cancer, Staying Closer to 200 Grams Per Week and Incorpoating More Fish, Legumes, and Plant Proteins May Be A Prudent Option,” Harb Said.
