A new study conducted in southern Italy has sparked concerns among health-conscious consumers by suggesting that consuming more than 300 grams of poultry per week, roughly two to three servings, may increase the risk of gastrointestinal cancer and overall mortality.

The research, published in Nutrients, linked high poultry consumption to a 2.3% rise in gastrointestinal cancer risk and a 27% higher risk of all-cause mortality. The data especially highlighted increased risk among men. However, nutrition and cancer experts say these findings should be approached with caution.

“This is an observational study and does not prove causation,” said Dr. Wael Harb, a haematologist-oncologist at MemorialCare Cancer Institute. He emphasized that moderate poultry intake remains a key part of balanced diets like the Mediterranean diet, which is widely associated with lower rates of cancer and heart disease.

Experts also noted that the preparation of chicken may have a greater impact than the meat itself. Cooking methods involving high temperatures, like grilling or frying, can produce carcinogenic compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

Dietitian Kristin Kirkpatrick from the Cleveland Clinic added, “A plain baked chicken breast is not the same as breaded or ultra-processed frozen chicken nuggets. Processing and preparation matter.”

Both experts advised sticking to current dietary guidelines, which recommend no more than 300 grams of poultry per week, preferably skinless, minimally processed, and cooked at moderate temperatures. Individuals with a family history of cancer or specific health concerns might find it wise to lower their intake to around 200 grams and to add more fish, legumes, and plant proteins.

For long-term health, balance, preparation, and an overall lifestyle remain crucial.