The Danger on Our Plate: This Dietary Meat is Linked to Cancer Risk.

A New Study Shows a Link Between Chicken Consumption and Cancer Risk

Italian scientists from the National Institute of Gastroenterology have released the results of a study that found that weekly consumption of more than 300 grams of chicken is associated with a 27% increased risk of gastrointestinal cancers compared to lower consumption of this product.

Researchers note that modern methods of raising chickens often involve the use of antibiotics and hormones, and overheating chicken during cooking can contribute to the development of cancers. Gastroenterologist and therapist Evgenia Belinska recommends choosing organic chicken and cooking the product at moderate temperatures up to 140 degrees, as well as adding more other sources of protein to the diet, such as turkey, fish, legumes, and tofu.