Greater consumption of poultry Linked to Increased Risk of Early death: Study
Researchers have found in a new study published in Nutrients that consuming more than 300 grams of poultry per week is significantly associated with a higher risk of mortality from all causes and gastrointestinal cancers (GCs). This risk is notably greater in men compared to women. This study was conducted by Caterina B. and fellow researchers.
Poultry is among the most popular meats eaten globally because it is relatively cheap and readily available. Although poultry is so popular, there is a concern regarding the health implications of its overconsumption. This research sought to make clear the link between poultry eating and all-cause and GC mortality risk, with a focus on a large cohort in the MICOL and NUTRIHEP cohorts in southern Italy.
The analysis comprised 4,869 subjects from the MICOL and NUTRIHEP cohorts. Dietary habits were obtained from the EPIC questionnaire, which measured weekly intake of meat. The subjects were divided into four groups according to the consumption of poultry: <100 g, 100–200 g, 201–300 g, and >300 g per week. Cox proportional hazard regression and competing risk models were employed in statistical analysis.
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