We usually believe that it is above all red meat that has carcinogenic effects and for this reason it is to be consumed in moderation, while Chicken is often perceived as a healthier alternative. A new Italian study invites to reconsider this belief, underlining that the consumption of white meat could also result in health risks.
According to a recent Research conducted by the IRCCS Saverio de Bellis of Castellana Grotte (Bari), Even a fairly moderate consumption of chicken meat could be associated with a higher risk of mortality from gastrointestinal tumors. The study examined a sample of over 4,800 people, analyzing in particular the food habits related to the consumption of meat, both white and red.
The data that emerged indicate that a Weekly consumption of chicken meat between 100 and 200 grams would involve a increased risk of 35% death from gastrointestinal tumors. A percentage that reaches 100% if you exceed 200 grams per week.
The results of the study aroused particular interest also for the comparison between white meat and red meat. The latter showed an increase in risk equal to 23%, but only when consumption exceeds 350 grams per week, however suggesting the need for moderation for both types of meat.
The importance of a varied and balanced diet
The study aligns with the recommendations of the Italian Society of Human Nutrition (Sinu), which in the New version of the food pyramid places the poultry near the summit, that is, among the foods to be consumed in moderation.
It is important to underline that the study shows a correlation and not a cause-effect relationship. This means that the results do not definitively establish that eating chicken causes gastrointestinal tumors, but that a certain consumption has been observed more frequently among those who died due to these pathologies.
Furthermore, The research is based on observational data and on food questionnairestools that, although precious, cannot grasp all the variables involved. Factors such as meat quality, cooking methods, lifestyle and genetic predisposition can have an equally relevant role.
Criticisms and limits of the study
The study has also aroused numerous reactions on social media, where some important criticisms emerged. Firstly, many underline that the researchers themselves, in the document, recognize that the cooking method significantly affects the risk: for example, baking and baking in the oven seem more risky for white meat, but also grid and grill can generate carcinogenic compounds.
Between the limits declared by the authors, The lack of specific information on the consumption of worked poultry and on the methods of processing, which could influence the associated risk. The questionnaire used detected only a general estimate of the consumption of poultry, without distinguishing between fresh and processed meat, or between the different origins or types of breeding. In addition, the food data were collected by self-senlation, which can be subject to memory errors or inaccuracies.
Another important limit is represented byabsence of measures on the physical activity of the participantsa factor known to influence mortality and health, the lack of consideration of which may have altered the estimates of the effect of the diet. Finally, there may be residual confusing factors or environmental variables not considered that contribute to differences compared to other research.
Not surprisingly, in the conclusions of the study published on Nutrientsthe researchers remain cautious by declaring:
Further studies are needed to confirm our results and learn more about the effects of worked poultry. We believe it is important to deepen the knowledge of the long -term effects of this category of food, white meat, widely consumed by the world population which, perhaps erroneously, considers it healthy in absolute terms. We believe it is useful to moderate the consumption of poultry meat, alternating it with other equally precious protein sources, such as fish. We also believe it is essential to pay more attention to cooking methods, avoiding high temperatures and prolonged cooking times.
No alarm, but the right awareness
The study of the IRCCS de Bellis represents an important contribution to scientific reflection on diet and health. However, more than generating alarmism, It should strengthen awareness on the importance of a varied, balanced and based on healthy models such as the Mediterranean diet.
