Surprise! Scientists Find Eating Fried Chicken Every Day Increases Risk of Death
Could your grilled chicken habit be doing more harm than good?
For years, chicken has enjoyed a reputation as the “healthy” meat — a lean protein that’s supposedly safer than red or processed meats. But new research is turning that idea on its head. According to a recent long-term study, eating just over three servings of chicken a week may increase your risk of dying from any cause by a shocking 27%.
Let’s break down what the study found, why it matters, and how you can protect your health without panicking every time you see poultry on your plate.
So, what exactly did the study reveal?
Researchers from Italy’s National Institute of Gastroenterology followed nearly 5,000 adults for 19 years, tracking their diets, lifestyle habits, and health outcomes. Their goal? To understand how different types and amounts of meat impacted long-term health.
Here’s what stood out:
- People who ate more than 300 grams of chicken per week (that’s less than 1 pound, or about 4 servings) were:
- 27% more likely to die from any cause.
- 2.27 times more likely to die from digestive cancers, like colon or stomach cancer.
- Men had an even higher risk — they were 2.6 times more likely to die from gastrointestinal cancers than those who ate less poultry.
Featured Snippet Tip: How much chicken is too much?
*More than 300 grams (about 10.5 ounces) per week may increase your risk of death, according to a recent study.
But wait — isn’t chicken supposed to be healthy?
That’s the kicker. Chicken is often recommended because it’s high in protein and lower in saturated fat compared to beef or pork. The Dietary Guidelines for Americans even label it a “noble food.” But this new data suggests that how much you eat — and how you cook it — might matter more than we thought.
The study didn’t look at specifics like chicken cuts (breast vs. thigh), preparation methods (grilled vs. fried), or whether the poultry was organic or conventionally raised. That’s a big caveat, and the researchers acknowledge that more research is needed.
Still, the trend is worth paying attention to.
Why might chicken increase cancer risk?
The exact cause is still unclear, but researchers have some theories:
- Overcooking or charring chicken (think burnt breast meat) can produce mutagens — substances that damage DNA and may increase cancer risk.
- Industrial poultry production might leave behind chemical residues from pesticides, hormones, or medications used during farming.
- And unlike red meat, pairing chicken with veggies doesn’t seem to reduce risk. (Sad salad noises.)
Another possible factor? Sex hormones. Women, thanks to estrogen, might metabolize nutrients differently, which could be why men seem to be at higher risk.
What should you do if you eat a lot of chicken?
First, don’t freak out. This study doesn’t mean you need to quit chicken cold turkey (pun very much intended). Instead, consider making some simple swaps and changes:
✅ Tips for Healthier Protein Choices:
- Stick to moderation — aim for no more than 1–2 servings of chicken per week.
- Mix it up with fish, legumes, tofu, or eggs to keep your meals balanced.
- Avoid high-temperature cooking — roasting or boiling is safer than grilling or frying.
- Choose organic if it’s within your budget to reduce exposure to additives.
- Load up on fiber-rich veggies to support gut health and potentially offset risks.
📌 Featured Snippet Tip: How can I reduce the risks of eating chicken?
*Limit your intake, vary your protein sources, cook at lower temperatures, and consider organic options.
The bottom line: Don’t ditch chicken — just rethink how much and how often
This new research is eye-opening, but it’s not the final word. It does, however, add to the growing understanding that no single food is 100% “safe” or “risky” on its own — it’s all about patterns, balance, and context.
And when it comes to meat, it might be time to chicken out — just a little.
Sources:
- National Institute of Gastroenterology, Italy
- Dietary Guidelines for Americans
- World Health Organization
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