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For years, chicken has been marketed as a lean, heart-healthy protein—but a new Italian study is raising red flags. Published in Nutrients, the 20-year study followed nearly 5,000 adults and found that those who consumed more than 300 grams of poultry per week had a 27% higher risk of dying from all causes. Even more striking: men in this group were more than twice as likely to die from gastrointestinal cancers.
While the study doesn’t prove chicken directly causes these outcomes, it highlights a concerning link. Researchers suggest factors like cooking methods (grilling and frying), chemical exposure from industrial poultry farming, and dietary imbalances could be contributing to the increased risk.
Health experts urge moderation rather than panic. Registered dietitian Theresa Gentile recommends keeping poultry intake under 300 grams weekly and mixing in other protein sources like fish, beans, and tofu. Choosing organic or pasture-raised poultry and using gentler cooking methods like steaming or baking may also help lower potential risks.
The takeaway? Chicken might not be the villain, but it shouldn’t dominate your plate either. A varied, balanced diet is still your best defense.
*This post was created by AI*
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