New Study Links Eating Chicken to Higher Death Risk

A new long-term study has found that eating too much chicken could be more harmful than most people think. According to NewsNation’s Taylor Delandro, researchers from the National Institute of Gastroenterology in Italy discovered that consuming over 300 grams of poultry per week was associated with a 27% higher risk of death. For men, that risk shot up to a concerning 61%.

The findings were published in the journal Nutrients, based on a 19-year study involving over 4,800 middle-aged participants. Of the 1,028 people who died during the research period, poultry made up about 41% of their weekly meat intake. Even smaller amounts—just 200 grams a week—were linked to a 65% higher risk of gastrointestinal cancers.

While many people see chicken as a “healthier” alternative to red meat, the study suggests that the way poultry is produced and prepared might be part of the problem. Nutritionist Shelley Loving, speaking to Morning in America, warned against the use of heavily processed, low-quality oils often used in cooking chicken. Instead, she recommends healthy fats like extra virgin olive oil or avocado oil.

Loving also emphasized the importance of choosing organic and free-range poultry if people still want to eat chicken, though she admitted, “You do get what you pay for.” But even with better sourcing, the broader takeaway seems clear: rethinking our protein choices might help prevent serious health risks down the line.

It’s yet another reminder of how industrial meat production—especially at the scale required to satisfy modern demand—can have negative effects not just on the planet, but on our personal health too.

If this research makes you rethink your plate, consider trying plant-based proteins instead. Beans, lentils, tofu, and seitan are packed with nutrients, kind to animals, and much gentler on the Earth. Small swaps in your weekly meals can lead to a big impact—for you and the planet.

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