A new study suggests that consuming more than 300 grams of poultry weekly may increase all-cause mortality and cancer risks, contradicting previous research that positions poultry as a healthy protein source.

Key findings from the study of 4,869 middle-aged Italian individuals revealed:

• 27% increased risk of all-cause mortality when consuming over 300g of poultry weekly
• 2.3% increased risk of gastrointestinal cancers (2.6% for men specifically)
• These findings contrast with current U.S. Dietary Guidelines, which recommend up to 26 ounces of protein foods weekly

Important considerations about the study:

• Did not account for physical activity levels
• Didn't specify poultry sources or preparation methods
• Self-reported consumption data may be unreliable
• Doesn't establish direct causality

Factors that may affect poultry's health impact:

• Cooking methods (high-heat cooking produces harmful compounds)
• Processing techniques
• Use of antibiotics and hormones in farming
• Pesticide exposure
• Quality of accompanying foods

Expert recommendations:

• Limit consumption to around 200g (7 ounces) of lean, unprocessed poultry weekly
• Choose healthier cooking methods like baking, steaming, or roasting
• Focus on overall diet quality and portion control
• Consider alternative protein sources like fish
• Pair protein with vegetables for balanced nutrition

While these findings warrant further investigation, experts suggest maintaining moderate poultry consumption while emphasizing proper preparation methods and overall dietary balance.

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