Could eating chicken heighten cancer risk? Experts weigh in on latest claims
The relationship between eating chicken and cancer risk has been debated, but current scientific evidence suggests that moderate consumption of unprocessed chicken is not strongly linked to increased cancer risk. Here’s what experts say about the latest claims:
Key Points from Research:
- Processed vs. Unprocessed Meat:
- The World Health Organization (WHO) classifies processed meats (e.g., bacon, sausages, deli meats) as Group 1 carcinogens, meaning there’s strong evidence linking them to colorectal cancer.
- Red meat (e.g., beef, pork, lamb) is classified as Group 2A (“probably carcinogenic”), but chicken (poultry) is not included in these high-risk categories.
- Chicken and Cancer Risk:
- Most studies find no significant association between unprocessed poultry (like chicken) and increased cancer risk. Some research even suggests poultry may be a healthier alternative to red meat.
- A 2019 study in the International Journal of Cancer found that while red meat was linked to higher colorectal cancer risk, poultry had a neutral or slightly protective effect.
- Potential Concerns:
- Cooking Methods: High-temperature cooking (grilling, frying) can produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic. This applies to all meats, including chicken.
- Antibiotics & Hormones: Some worry about additives in poultry, but regulations in many countries (like the U.S. and EU) restrict hormone use in chickens. Antibiotic resistance is a separate public health issue, not directly tied to cancer.
- Expert Consensus:
- The American Institute for Cancer Research (AICR) states that poultry is not a cancer risk when consumed in moderation and prepared healthily (e.g., baked, boiled, or steamed instead of charred).
- The NHS (UK) and American Cancer Society do not list chicken as a significant cancer risk factor.
Eating unprocessed chicken in moderation, prepared safely (avoiding excessive charring), is unlikely to heighten cancer risk. However, a diet high in processed meats or charred meats may pose risks. For the lowest risk, experts recommend:
- Prioritizing plant-based proteins (beans, lentils, tofu).
- Choosing lean poultry over processed or red meats.
- Using gentler cooking methods (stewing, poaching) instead of grilling or frying at high heat.
Reference:
https://www.eatingwell.com/study-chicken-mortality-risk-11720104
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