New data on chicken has caused a stir among doctors and dietitians. Some specialists note: the product itself should not be demonized without considering the context and accompanying factors.
Key Points:
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A study linked regular chicken consumption to increased cancer risk, but the conclusions are not definitive.
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Experts point to the study's limitations and the role of cooking methods.
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Doctors do not recommend completely giving up chicken, instead advocating for a balanced diet.
A recent scientific study has once again raised questions about the safety of popular foods. This time, the focus is on poultry, which has long been considered dietary and healthy. However, experts urge against making hasty conclusions.
What Study Links Chicken to Cancer Risk?
According to a study published in the scientific journal Nutrients, consuming about 300 grams of poultry meat per week is associated with an increased risk of gastrointestinal cancers, as well as an increase in overall mortality. These results have sparked widespread discussion among doctors and consumers.
What Do Experts Say About These Claims?
Commenting on the article, oncologist Wael Harb and dietitian Kristina Kirkpatrick note that the increased risk may be more related to how the chicken is prepared rather than the chicken itself. They state that high-temperature frying, the use of large amounts of oil and spices can create harmful compounds.
Experts also emphasize that the study did not take into account several important factors, including:
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the origin of the meat;
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potential pesticide exposure;
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the use of antibiotics in industrial production;
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the overall diet and lifestyle of the participants.
Should You Completely Give Up Chicken?
Specialists note: there is currently no evidence that chicken itself is a carcinogen. Doctors advise against focusing on a single product and instead recommend a varied diet, favoring boiling or baking, and choosing quality products.
