A new Italian study is suggesting that consuming just 300 grams of chicken breast weekly—approximately the size of a large smartphone—may be associated with a 27% higher risk of death from all causes.
The research, published in the MDPI journal Nutrients, examined 4,869 participants from Southern Italy aged 30 and above. While the primary goal was to investigate connections between gastrointestinal cancers and meat consumption, researchers uncovered this surprising correlation with chicken consumption.
“Subjects consuming more than 300g had a 27% higher risk of death from all causes than those consuming less than 100g,” the study reports. The findings are particularly striking given chicken breast’s reputation as a nutritional powerhouse, beloved for its impressive protein-to-fat ratio—typically offering around 30 grams of protein to just 3 grams of fat per 85-gram serving.
This protein-rich profile has long made chicken breast a staple in the diets of bodybuilders, athletes, and health-conscious individuals following the common guideline of consuming 1 gram of protein per pound of body weight daily.
The study, titled “Does Poultry Consumption Increase the Risk of Mortality for Gastrointestinal Cancers? A Preliminary Competing Risk Analysis,” noted that “white meat consumption above 300 g/week was associated with a statistically significant increased mortality risk from all causes and GC [gastrointestinal cancer]. The risk was higher for men than for women.”
Researchers acknowledged that “further studies are needed to confirm our findings and learn more about the effects of processed poultry.” They emphasized that “it is important to learn more about the long-term effects of this food category, white meat, that is widely consumed by the world population who, perhaps mistakenly, consider it healthy in absolute terms.”
The study concludes with dietary advice: “We believe it is beneficial to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish.”
While the study shows a correlation between chicken consumption and mortality risk, it’s worth noting that correlation doesn’t necessarily imply causation. The increased risk could potentially be linked to other factors or dietary patterns not fully accounted for in the research.
For the millions who rely on chicken as a primary protein source, this study raises important questions about optimal consumption levels. Health experts suggest that until more comprehensive research is available, diversifying protein sources might be a prudent approach to maintaining a balanced diet.
