Can eating poultry raise risk of dying from cancer?

A study has identified a potential link between poultry consumption and the development of gastrointestinal cancers.

In the study, published in Nutrients, investigators analyzed the diet, lifestyle and cancer-related outcomes of about 5,000 adults residing in southern Italy.

After a follow-up of 16 years, the investigators identified 108 deaths from gastrointestinal cancers such as gastric, colorectal and hepatic cancers. They discovered that the male participants who consumed more than 300 grams of poultry per week had more than twice the risk of dying from gastrointestinal cancers compared with the male participants who consumed less than 100 grams per week.

Further studies may be needed to better understand the mechanisms linking poultry intake to gastrointestinal cancer mortality.

Read more: Nutrients

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