Scientists of the Italian National Institute of Gastroenterology found that regular consumption of more than 300 grams of chicken meat per week increases the risk of developing cancer of the digestive system. The results of the study were published in the journal Nutrients.
In the course of their work, the experts analyzed data on the health and nutrition of almost five thousand people over the age of 50, collected over two decades. Scientists found that those who ate more than four portions (300 grams) of poultry per week were twice as likely to die from gastrointestinal cancer as those who ate less than one portion.
People with such a diet are also at risk of developing liver, pancreatic, gallbladder and rectal cancer. In addition, high consumption of chicken was associated with a 27% increased risk of death from any cause.
Furthermore, these risks were higher among men, although the reasons for this are not yet fully understood. Possible explanations may include differences in hormonal levels between men and women, as well as the fact that men tend to eat more meat.
Scientists hypothesize that harmful chemicals produced when chicken is cooked at high temperatures can cause cell damage and contribute to cancer.
When working on the research, the authors took into account such factors as the presence of bad habits and the body mass index of the participants. However, the researchers acknowledged that the lack of information on physical activity levels could be a serious limitation to the work.
Translation by Euromedia24.com
