Shocking Study Reveals How Just 10 Ounces of Chicken Weekly Could Dramatically Shorten Your Lifespan
Participants were asked to log their weekly meat consumption, dividing it into categories for total meat, red meat, and poultry. They found that a moderate total meat intake — between roughly seven and 10 ounces — was linked to a protective effect against both all-cause mortality and gastrointestinal cancer mortality. Red meat consumption of between five and eight ounces per week showed a similar protective association.
Curiously, these findings seem to conflict with previous studies, which suggested that a higher intake of red meat led to an increased risk of health issues, whereas chicken and other white meat were considered a safer and healthier option.
The study did highlight that more research into this potential connection is required, though it still challenges the notion that poultry is categorically “healthier” than red meat. Researchers recommended moderating chicken consumption and swapping in more fish and plant-based proteins.
That said, there were several limitations that indicate an association between poultry intake and increased mortality, rather than a direct cause.
What Were The Limitations In This Study?
“This study found an association, not a direct cause, between higher poultry intake and increased mortality, especially from gastrointestinal cancers,” Theresa Gentile, a spokesperson for the Academy of Nutrition and Dietetics, told Real Simple. “It doesn’t mean poultry causes cancer.”
Because the study was lifestyle-based and relied on participants’ own self-reporting of their diets, there are several other factors that aren’t considered by this data. For starters, participants could have overestimated or underestimated their meat consumption, but consider also that other health factors can play a profound impact on a person’s life.
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