Consuming chicken potentially linked to decreasing lifespan in relation to gastrointestinal cancer?
In a recent study, it was shown that consuming over 300 grams of poultry each week could potentially increase the risk of gastrointestinal cancer and all-cause mortality. This revelation has raised eyebrows as it challenges the notion that poultry, like chicken and turkey, is a healthier choice of protein.
According to the study, excess poultry intake might lead to a 27% hike in overall mortality rates compared to moderate consumption. Additionally, there seems to be a 2.3% increase in the risk of gastrointestinal cancers, with men experiencing a slightly higher risk of 2.6%. These findings were published in the journal Nutrients.
Naturally, these findings have gotten people talking, causing some to question their choices with regard to their diets. However, are these results truly a cause for concern? Is there a real need for a more cautious approach to diets and cancer risk?
Medical News Today sought insights from two experts - Wael Harb, MD, a board certified hematologist and medical oncologist, and Kristin Kirkpatrick, MS, RD, a dietitian - to help unravel the implications of these findings.
Separating Correlation from Causation
Both experts emphasized that the findings of observational studies do not prove causation. Harb stated, "Despite the intriguing nature of the study, it's important to remember that it doesn't prove causation. The wider body of evidence still supports moderate poultry consumption as part of a balanced diet."
Harb further explained that poultry has played a significant role in healthy eating patterns, such as the Mediterranean diet, which is known for its associated benefits regarding reduced risks of cancer and heart disease.
Continuing the conversation, Kirkpatrick reiterated the importance of considering the complex and multifactorial nature of cancer. She noted, "Studies indicate that the development of cancer in one person compared to another is complicated and encompasses a myriad of factors, including but not limited to genetics, environment, diet, physical activity, exposure to toxins, and even age and inflammation." This means that while a single factor like dietary habits plays a role, it is not the sole determinant.
The Cooking Challenge
Could the potential cancer risks linked to eating poultry be more closely related to how it's prepared? Both experts agreed that cooking methods and the addition of certain compounds in poultry may hold the key.
Harb pointed out that when poultry is grilled, fried, or cooked at high temperatures, it can produce compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are thought to contribute to cancer risk. Interestingly, these compounds are also found in red meat and processed meats, suggesting that the issue may be more closely tied to cooking methods than the type of meat itself.
Kirkpatrick expanded on this by highlighting how the processing and cooking of food can impact its potential benefits or risks. For example, a frozen chicken nugget, which may be considered ultra-processed, might have a different impact on health compared to a plain chicken breast that has been baked.
The White vs. Red Meat Debate
The study has also rekindled the ongoing debate over whether white meat is healthier than red meat. While white meat, such as chicken and turkey, has lower fat content and a higher protein-to-fat ratio than red meat, this doesn't necessarily translate into lower cholesterol levels.
In fact, a 2019 study found that white and red meat may exhibit similar effects on blood cholesterol levels, particularly LDL or "bad" cholesterol and apolipoprotein B (apoB). Additionally, the current study fails to identify the specific type of poultry that might be linked to heightened cancer risk.
Future Directions for Food and Cancer Research
The study has several limitations, such as the lack of specific information on the poultry consumed, the potential impacts of pesticides on plant and animal crops, antibiotic and hormone usage in industrially raised poultry, as well as cooking methods, meat preparation, and dietary patterns.
"The authors cited the study's limitations as a lack of information on specifics of the poultry consumed/ cooking methods, as well as the omission of data on physical activity - which shows positive impacts on mortality from other studies," Kirkpatrick said.
Harb believes that future research should address multiple unanswered questions, requiring well-designed prospective studies that account for cooking methods, levels of processing, and overall dietary habits. It would also be beneficial to examine biological markers of carcinogen exposure in people with high poultry intake and conduct gender-specific research.
In conclusion, while the study suggests a potential link between high poultry consumption and increased health risks, it's important for consumers to keep these findings within the context of their overall dietary habits and lifestyle factors. Additional research is needed to fully understand the relationship between poultry consumption and long-term health outcomes.
- In the field of oncology, a recent study hinted at a possible link between consuming over 300 grams of poultry each week and increased risks of gastrointestinal cancer and all-cause mortality.
- Published in the journal Nutrients, the study raised questions about poultry's status as a healthier protein choice, suggesting a 27% increase in overall mortality rates and a 2.3% rise in gastrointestinal cancer risk.
- Two experts, Wael Harb and Kristin Kirkpatrick, offered insights, stressing that observational studies don't prove causation and that poultry remains a part of balanced diets like the Mediterranean diet, known for its cancer-reducing benefits.
- Both experts agreed that the potential cancer risks could be more closely tied to cooking methods and the production of compounds like heterocyclic amines and polycyclic aromatic hydrocarbons during high-temperature cooking.
- The debate over white meat versus red meat recurred, as the study failed to identify specific links between poultry and heightened cancer risk, with future research urged to tackle questions about cooking methods, processing, overall dietary habits, and biological markers of carcinogen exposure.
- In the realm of health-and-wellness, it's crucial for consumers to consider these findings in the context of their overall dietary habits, fitness-and-exercise routines, and other health-related medical-conditions, as further scientific research will help to understand the long-term relationship between poultry consumption and health outcomes.
