Challenging the Healthy Protein Paradigm
For decades, chicken has been championed as a healthier alternative to red and processed meats, prized for its lean protein content and lower saturated fat. However, recent research, most notably a 2025 Italian study published in Nutrients, has presented thought-provoking findings linking higher poultry intake to increased mortality risks, particularly from gastrointestinal cancers. This shift challenges the long-held assumption that white meat is without potential health drawbacks. Understanding the context, methodology, and limitations of this and other studies is crucial for a balanced perspective on whether eating chicken is a mortality risk.
The 2025 Nutrients Study: What the Researchers Found
The Italian study, which followed nearly 5,000 middle-aged participants for 19 years, separated meat intake into different categories. The results for poultry consumption were particularly striking:
- Overall Mortality: Participants consuming over 300 grams of poultry per week showed a 27% higher risk of death from all causes compared to those eating less than 100 grams.
- Gastrointestinal Cancers (GCs): The risk of death from GCs was significantly elevated in the higher consumption group, with a progressively higher risk observed as weekly intake increased above 100 grams.
- Sex Differences: The study found a higher risk of GC mortality among men compared to women for the same level of poultry consumption.
These findings suggest that the relationship between poultry and health is more complex than previously thought. The study authors noted that this effect was observed even among participants adhering to a Mediterranean diet, suggesting factors beyond overall dietary pattern are at play.
Comparing Meat and Mortality
A significant body of nutritional research has focused on the differing health effects of various meat types. While the 2025 Nutrients study highlighted risks associated with poultry, it’s important to see how these risks compare to those linked with red and processed meats, which have a more established link to chronic disease.
| Feature | Processed Meat | Red Meat (unprocessed) | Poultry (unprocessed) |
|---|---|---|---|
| Known Carcinogen | Yes (Group 1, by WHO) | Probably (Group 2A, by WHO) | No (but cooking methods produce carcinogens) |
| Associated Cancers | Colorectal, stomach | Colorectal, prostate | Gastrointestinal, melanoma, lymphoma (in some studies) |
| Sodium Content | Very High | Low | Low |
| Saturated Fat | High | Varies by cut | Low (especially breast meat) |
| Heme Iron | High | High | Lower than red meat |
| Heart Disease Risk | Elevated | Possibly elevated | Possibly elevated (high intake) |
The Role of Cooking Methods and Other Factors
The way chicken is prepared is a critical, often overlooked, factor in its potential health impact. High-heat cooking methods, such as grilling, frying, or barbecuing, can generate carcinogenic compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Research suggests that these compounds could be the mechanism by which poultry consumption contributes to increased cancer risk.
Other variables that can influence health outcomes include:
- Processed vs. Unprocessed: The 2025 Italian study did not differentiate between processed and unprocessed poultry, a significant limitation. Processed poultry products, like deli meat and nuggets, contain additives and preservatives that can carry their own set of health risks.
- Overall Diet Quality: While the recent study accounted for adherence to a Mediterranean diet, a person's overall eating pattern—including intake of vegetables, whole grains, and other protein sources—plays a larger role in overall health than any single food.
- Lifestyle Factors: Habits like smoking, physical activity levels, and alcohol consumption are major determinants of mortality and were not fully captured in the recent Italian study, potentially confounding the results.
Conclusion: Moderation, Variety, and Healthy Preparation
While the 2025 Nutrients study and other research raise legitimate questions about the health implications of high poultry consumption, particularly regarding gastrointestinal cancers, they do not mean that eating chicken is an inherent mortality risk. Experts advise a nuanced approach, prioritizing moderation, variety, and healthy preparation methods. Choosing lean, unprocessed cuts, cooking at lower temperatures (baking, steaming), and balancing poultry with plant-based proteins are sensible strategies for minimizing potential risks while still enjoying chicken as part of a well-rounded diet. The conversation highlights that no single food is a silver bullet for health, and the overall dietary context is what truly matters.
