(NewsNation) — Poultry consumption has been linked to some cancers and elevated mortality risk, according to a new study published in the journal Nutrients.
Researchers at the National Institute of Gastroenterology found that those who ate more than 300 grams of poultry weekly had a 27% higher mortality rate than those who consumed less than 100 grams. That number jumped to 61% for men.
Italian researchers studied more than 4,800 middle-aged adults over 19 years, collecting data on participants’ diets, lifestyle habits, medical history, height and weight.
Among the 1,028 participants who died during the course of the study, white meat accounted for about 41% of their weekly meat intake.
The study found that eating 200 grams per week increased the risk of gastrointestinal cancer by 65%.
Nutritionist suggests prevention over reactive solutions
“I think that other meats that are a lot more risky for our health than chicken itself,” nutritionist and chef Shelley Loving told “Morning in America” on Monday.
Loving said the concern may not lie solely with the chicken itself, but rather with how it’s produced and prepared, such as the oils used in cooking and processing.
“I’m buying avocado oil, coconut oil or extra virgin olive oil. Those are all good sources of healthy fat. We want to avoid those refined oils, like vegetable, soybean, canola — those are very inflammatory oils, the way that they’re processed,” she said.
Loving encourages consumers to choose high-quality chicken, like organic or free-range options, and to learn how to read food labels carefully.
“When you’re buying chicken, try to get good quality chicken. In this specific part of the grocery store, you do get what you pay for. Pay the extra money, and buy something that says organic, free range. We don’t want anything added to the chicken feed or to the chicken themselves,” she said.
According to Loving, being informed about what’s added to the chicken they’re purchasing can empower consumers to better control their health.
“We want to stop investing in medications and stuff like that. We want to start investing in real food. So, I would say the bigger picture is, let’s adjust our budget and where we’re putting it, rather than in reactive stuff, more prevention stuff, and that includes buying good quality foods,” she said.