Consuming over 300 g/week poultry can lead to GI cancer: Study
In a shocking revelation, a new study conducted by Italy’s National Institute of Gastroenterology has found that consuming over 300 grams of poultry meat weekly can lead to a higher risk of gastrointestinal cancer and early death. The study suggests that people who consume more than 300 grams of poultry meat per week, including chicken, may be at a greater risk of developing gastrointestinal cancer and facing an earlier demise.
The study, which analyzed the eating habits of over 120,000 adults, found that the risk of death increased by 27% for those who consumed over 300 grams of poultry meat per week compared to those who consumed 100 grams or less per week. This alarming finding has raised concerns about the potential health risks associated with regular poultry consumption.
Gastrointestinal cancer, also known as GI cancer, is a type of cancer that affects the digestive system, including the esophagus, stomach, small intestine, colon, rectum, and pancreas. According to the American Cancer Society, GI cancer is one of the most common types of cancer worldwide, with over 2 million new cases diagnosed annually.
The study’s findings suggest that consuming high amounts of poultry meat may increase the risk of developing GI cancer due to the presence of certain compounds found in poultry meat, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These compounds are formed when poultry meat is cooked at high temperatures, such as grilling or frying.
HCAs and PAHs have been linked to an increased risk of cancer in several studies. HCAs are formed when amino acids, sugars, and creatine in meat react to high heat, while PAHs are formed when fat and protein in meat are burned during cooking. Both HCAs and PAHs have been shown to cause genetic mutations and DNA damage, which can lead to the development of cancer.
The study’s lead author, Dr. Francesco Turati, emphasized the importance of moderate poultry consumption. “Our study suggests that consuming high amounts of poultry meat may increase the risk of GI cancer and early death. We recommend consuming poultry meat in moderation, and choosing cooking methods that do not involve high temperatures, such as baking or roasting.”
The World Health Organization (WHO) has also warned about the potential health risks associated with consuming high amounts of processed meat, including poultry meat. In 2015, the WHO classified processed meat as a carcinogen, defined as a substance that is known to cause cancer in humans.
In addition to the potential risks associated with consuming high amounts of poultry meat, the study also highlighted the importance of a balanced diet and a healthy lifestyle. “A healthy diet that includes a variety of fruits, vegetables, whole grains, and lean protein sources can help reduce the risk of GI cancer and other chronic diseases,” said Dr. Turati.
The study’s findings have important implications for public health policy and health education. As the global demand for poultry meat continues to rise, health experts are urging consumers to be aware of the potential health risks associated with overconsumption.
In conclusion, the study’s findings suggest that consuming over 300 grams of poultry meat per week can lead to a higher risk of gastrointestinal cancer and early death. The presence of HCAs and PAHs in poultry meat may increase the risk of developing GI cancer, and moderate poultry consumption is recommended. A balanced diet and a healthy lifestyle are also crucial for reducing the risk of chronic diseases, including GI cancer.
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