Higher Poultry Consumption Linked to Elevated Death Risk

TOPLINE:Weekly poultry consumption > 300 g was associated with an elevated risk for all-cause mortality and more than double the risk for death from gastrointestinal cancers compared with weekly consumption < 100 g, with a higher risk observed in men. METHODOLOGY:Poultry consumption — widely viewed as a healthier option than red meat — is rising; however, much of it is now consumed as processed products. Researchers set out to evaluate the association between poultry consumption and the risk for mortality from all causes, including gastrointestinal cancers.The study population included 4869 participants (51.61% men) from two Italian cohort studies. Researchers conducted interviews to collect information on participants’ demographic backgrounds, general health, lifestyle habits, and personal histories; weight, height, and blood pressure measurements were also taken.A dietary questionnaire was administered with the help of trained nutritionists to estimate participants’ usual food intake, and nutrient intake was derived from food included in the questionnaire.Participants were followed for an average duration of 19 years, with mortality status and causes of death obtained from regional records.TAKEAWAY:A total of 1028 participants (21.1%) died during the observation period. Among those deaths, 108 (10.5%) were due to gastrointestinal cancer, including 37 from colorectal cancer, 28 from liver cancer, and 22 from pancreatic cancer.Individuals who died from gastrointestinal cancers ate more poultry (mean, 136.65 g/wk than those who died from other cancers (mean, 109.90 g/wk) or from other causes (mean, 104.69 g/wk).Individuals consuming > 300 g/wk of poultry had a 27% higher risk for mortality from all causes (adjusted hazard ratio, 1.27; P < .05) than those consuming < 100 g/wk.The risk for mortality from gastrointestinal cancers was highest among those consuming > 300 g/wk of poultry (subdistribution hazard ratio [sHR], 2.27), followed by those with poultry consumption of 201-300 g/wk (sHR, 2.11) and 100-200 g/wk (sHR, 1.65; P < .05 for all). Men with poultry consumption > 300 g/wk faced an even higher risk (sHR, 2.61; P < .05).IN PRACTICE:“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. We believe it is beneficial to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish. We also believe it is essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking times,” the authors wrote. SOURCE:This study, led by Caterina Bonfiglio, National Institute of Gastroenterology-IRCCS Saverio de Bellis in Castellana Grotte, Italy, was published online in Nutrients. LIMITATIONS:This study lacked information about the consumption of processed poultry and processing methods. The diet information was self-reported. Measures of physical activity were not included. DISCLOSURES:This study received funding from the Italian Ministry of Health. The authors declared having no conflicts of interest. This article was created using several editorial tools, including AI, as part of the process. Human editors reviewed this content before publication.