Study Links High Poultry Consumption to Higher Mortality Risk
Nutrients 2025, 17, 1370
24 September, 2025
New research from southern Italy suggests that eating large amounts of poultry may increase the risk of early death, particularly from gastrointestinal cancers. The study, published in Nutrients, followed nearly 5,000 adults over almost two decades.
People who ate more than 300 grams of poultry per week had a 27% higher risk of dying from any cause compared with those eating less than 100 grams. The risk of dying from gastrointestinal cancers was more than twice as high in heavy poultry consumers, with men showing the strongest effect.
The authors caution that while poultry is often considered a healthier alternative to red meat, excessive consumption may carry health risks, especially if combined with certain cooking methods.
