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.
Results
The examination showed that those who ate more than 300 g of poultry per week had 27% increased all-cause mortality risk [HR 1.27; 95% CI (1.00; 1.61)] than those eating less than 100 g.
In particular, the subdistribution hazard ratio (SHR) for GCs in those who ate more than 300 g of poultry was 2.27 [95% CI (1.23; 4.17)].
In men, risk from GCs grew even greater, with SHR of 2.61 [95% CI (1.31; 5.19)].
As seen in the further analysis, the relationship between the consumption of poultry and rising risk was greater in men than women. Such a sex-based variation indicates likely gender-specific causes for the resulting effects.
The research concluded that poultry intake over 300 g per week was linked to an elevated risk of death from any cause and cancers of the gastrointestinal tract, and men were found to have a greater risk compared to women. The results identify the importance of dietary restraint and specific health guidelines for poultry intake.
Reference:
Bonfiglio, C., Tatoli, R., Donghia, R., Pesole, P. L., & Giannelli, G. (2025). Does poultry consumption increase the risk of mortality for gastrointestinal cancers? A preliminary competing risk analysis. Nutrients, 17(8), 1370. https://doi.org/10.3390/nu1708137
