Eating CHICKEN just 4 times a week ‘doubles your chance of deadly cancers’ – as one group face gravest risk

EATING chicken just four times a week significantly increases risk of death from gastrointestinal cancers, warn scientists.

And the risk may be greater than eating the same portion of red meat.

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Chicken is one of the most popular meats worldwide, commonly consumed for its affordability and accessibility.

It’s often touted as a healthier meat choice – especially when compared to red meat.

Many studies have linked red meat consumption to the development of bowel cancer.

According to Cancer Research UK, 21 per cent of bowel cancers and 3 per cent of all cancers in the UK are caused by eating red or processed meats. 

But now a new study from Italian researchers has questioned poultry’s health halo – although they’re yet to find an exact cause for such health risks.

Over 4,000 participants who took part in the study, published in the journal Nutrients, were asked to share details about their demographic background, general health, lifestyle habits and personal history.

They were also asked to complete a validated questionnaire designed to reflect typical food consumption.

It included how much meat participants ate, dividing consumption into red meat, poultry and total meat.

Researchers also kept a track of who died.

The study found participants who died during the duration of the study due to complications with gastrointestinal cancers tended to eat the most meat weekly compared to those who died from other causes.

Eating more than 300g of poultry weekly was linked to a 27 per cent higher risk of death compared to eating less than 100g – with the risk becoming higher as the amount consumed increased.

The risk was also greater when compared to the same portion of red meat.

Also, male participants who ate more than 300g of poultry weekly had more than double the risk of dying from gastrointestinal cancer compared to those who ate less.

While it’s unclear why consuming this amount of chicken may increase cancer risk, the researchers did have some theories.

They suspect overcooking chicken may create high levels of “mutagens” – a chemical substance that causes a genetic mutation.

It was also suggested the way chickens are raised and fed could contribute to cancer risk.

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Previous studies have suggested eating chicken exposes the human body to carcinogenic pesticides and hormones present in their feed.

The researchers also weren’t sure why men are at higher risk.

They wrote: “No known biological mechanism to explain the observed sex differences.”

But differences in sex hormones may play a role.

They referenced previous research in mice that suggests estrogen, a female sex hormone crucial for sexual development and reproductive health, may influence the ability to metabolise nutrients as well as the risk of developing certain diseases.

However, the researchers noted: “Further investigation is needed to support this hypothesis.”

They added dietary differences between men and women could also play a role – for example, women tend to prefer eating smaller portions.

While the finding about chicken is alarming, the study did find some evidence to suggest poultry is generally healthier than red meat.

Higher consumption of red meat was observed among those who died from non-gastrointestinal cancers.