Poultry intake tied to increased risk of death from GI cancers, more so in men

A study from Italy suggests that the consumption of poultry – which includes all forms of chicken, turkey, duck, geese, guineas, quail, and pheasant as per the Dietary Guidelines for Americans 2020–2025 – ups the risk of death from gastrointestinal (GI) cancers, especially in men.

“Our study showed that poultry consumption >300 g/week is associated with a statistically significant increased mortality risk, both from all causes and from GI cancers. The risk is higher in men than in women,” the investigators said.

Compared with participants consuming <100 g of poultry per week, those consuming >300 g had a higher risk of death from all causes (hazard ratio [HR], 1.27; p<0.05) and from GI cancers (subdistribution HR [SHR], 2.27; p<0.05). The risk of death from GI cancers was higher in men (SHR, 2.61; p<0.05) than in women (SHR, 1.49).

Study profile

The study comprised 4,869 participants from two population-based cohorts in Italy (MICOL and NUTRIHEP). There were three groups of meat consumption exposure: total meat, red meat (lamb, pig, calf, horse), and poultry. The total meat group included all types of red meat and white meat (rabbit, poultry). [Nutrients 2025;doi:10.3390/nu17081370]

Consumption for each meat type was divided into four categories based on weekly intake: <200, 201-300, 301-400, and >400 g (total meat); <150, 150-250, 251-350, and >350 g (red meat); and <100, 100-200, 201-300, and >300 g (poultry).

During the observation period, 1,028 participants (21.1 percent) died. Ten percent (n=108) of the deaths were attributed to GI cancers (liver, pancreatic, colorectal); a third of these participants consumed poultry weekly, with men consuming more than women (147.1 vs 112.1 g/week).

The mean age of participants who were still alive (n=3,841) was 65.4 years, and the mean age at death was 81.09 years for women and 79.94 years for men.

Potential mechanisms

Cooking and storage methods influence the risk of developing GI cancers. Protein-rich foods, when cooked at high temperatures or for prolonged periods, generate mutagenic compounds, including heterocyclic amines, polycyclic aromatic hydrocarbons, and N-nitroso compounds. Chicken breast has a protein content of 23.3 g/100 g. [Carcinogenesis 2000;21:387-395; https://www.alimentinutrizione.it/tabelle-nutrizionali, accessed September 10, 2025]

“We can assume that white meat cooked at high temperatures or for an extended period (eg, griddling, barbequing, stewing) also forms high levels of mutagens, which could have an important role in GI cancer pathogenesis,” said the investigators. “Therefore, when studying the association between meat and cancer risk, an evaluation of meat type and cooking method should not be neglected.”

The researchers underlined the lack of evidence that could explain the sex differences, but they noted sex hormones, genetics, and diet as potential contributing factors.

“The genetic component is important because some genes [are reportedly] associated with tumour risk and modifiable by epigenetic mechanisms in both sexes,” they said. Furthermore, men tend to consume more red meat, while women prefer smaller portions and healthier meat alternatives, they added.

Further studies are warranted to validate the results and ascertain the effects of long-term poultry intake, given its widespread consumption and perception as a healthy meat option.

“We believe it is beneficial to moderate poultry consumption, alternating it with other equally valuable protein sources, such as fish … [I]t is also essential to focus more on cooking methods, avoiding high temperatures and prolonged cooking times,” they said.