Regular consumption of chicken meat may double the risk of death from 11 different types of cancer, including bowel and stomach cancer, according to a study.

While red and processed meat are associated with an increased risk of bowel cancer, poultry has so far been considered a less risky source of protein.

In this study, Italian researchers analyzed the diet and health information of nearly 5,000 people, mostly around 50 years old, over a period of almost two decades.

They found that those who consumed more than 300 g of poultry meat per week had twice the risk of dying from digestive system cancer compared to those who consumed less.

Eating more than 300 g of poultry per week was also associated with a 27% increase in the risk of death from any cause.

The researchers emphasized that this effect appears to be stronger in men.

The authors from the National Institute of Gastroenterology in Italy write in the journal Nutrients that although they cannot be certain why this increased risk is observed, there are several possible theories.

They suggest that chicken proteins exposed to high temperatures during cooking may form chemicals that can damage human cells, causing changes that can develop into cancer.

This may also be a result of the feed given to poultry or the hormones or medications to which the animals may be exposed during rearing.

For researchers, the reason for the higher risk in men from poultry meat is a mystery that requires further study.

But they believe that interaction with different hormones in men and women is likely a factor.

Another potential explanation is that men tend to eat more than women, which theoretically gives them a higher level of exposure.

However, it has not been established that eating poultry increases the risk of death from all types of cancer.

The increased risk is limited to 11 different types of cancer of the digestive or gastrointestinal system. This includes diseases affecting the stomach, intestines, bile ducts, anus, gallbladder, liver, pancreas, rectum, small intestine, and soft tissues in the abdomen.

It has been found that consuming more than 350 g of red meat per week, which is equivalent to about two steaks, increases the risk of any type of cancer.

The study has several limitations, which the authors acknowledge. 

One of these is that the method of preparation and consumption of poultry meat was not taken into account in the dietary data.

This means that the researchers were unable to investigate the possible difference between chicken meat in the form of fast food or home-cooked meals.

In addition, although the authors took into account factors such as smoking and body weight, they did not have data on the participants' levels of physical activity. They describe this as a "potentially serious limitation." | BGNES