A recent Italian study is challenging the long-standing belief that white meat is a healthier alternative to red meat.
According to findings published in the journal Nutrients, consuming more than 300 grams of poultry per week may double the risk of dying from gastrointestinal cancers (GCs), particularly among men.
Is white meat really healthier?
A 2013 report by Italy’s Instituto di Servizi per il Mercato Agricolo Alimentare (ISMEA) estimated global poultry consumption at 13.3kg per person annually.
In Italy, poultry consumption has steadily increased over the past decade, rising from 11.7kg to 12.7kg per capita.
Poultry refers to a variety of bird meats such as chicken, turkey, duck, goose, guinea fowl, and game birds like quail and pheasant.
The Dietary Guidelines for Americans (DGA) suggest a standard poultry portion of 100 grams, recommended one to three times weekly.
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While poultry generally contains less fat than red meat, industrial processing has significantly altered its nutritional value.
Many processed poultry products are high in sodium, saturated fats, sugars, and preservatives. In fact, about 26 per cent of poultry consumed comes in processed forms such as burgers, kebabs, rolls, and nuggets.
The International Agency for Research on Cancer classifies red meat as “probably carcinogenic” to humans and processed meat as “carcinogenic.”
However, the potential cancer risks associated with white meat, particularly regarding the digestive system, remain unclear—until now.
About the study
Researchers analysed data from 4,869 participants from the MICOL and NUTRIHEP cohort studies.
Dietary habits were assessed using the European Prospective Investigation into Cancer (EPIC) Food Frequency Questionnaire.
Meat intake was categorized by weekly amounts: less than 200g to over 400g.
Red meat included lamb, pork, veal, and horse, while white meat covered rabbit and poultry. Red meat intake was measured in 50g increments (under 150g to over 350g weekly), and poultry in 100g increments (under 100g to over 300g).
The average age of survivors was 66, and 21 per cent of participants died during the study period. The average age at death was 81—80 for men and 83 for women. Gastrointestinal cancers accounted for 11 per cent of deaths, mostly from colorectal cancer (CRC).
Another 18 per cent died from other cancers, with the remainder succumbing to cardiovascular disease or dementia.
Among those who died from non-GC cancers, over 65 per cent of their meat intake was red meat, compared to 56 per cent in GC deaths. Notably, poultry consumption was highest in those who died from GC, with poultry making up 33 per cent of their white meat intake.
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Over half (56 per cent) of cancer-related deaths occurred in individuals consuming more than 400g of meat weekly, often within the context of a Mediterranean diet. Those who died of non-cancer causes generally reported slightly lower total meat intake.
Interestingly, moderate meat intake (200–300g weekly) was linked to a 20 per cent lower overall mortality risk—27 per cent lower in men. Red meat consumers eating 150–250g per week were 29 per cent less likely to die from all causes.
However, high poultry consumption told a different story. Weekly intake of 100–200g of poultry was associated with a 65 per cent higher risk of gastrointestinal cancer deaths compared to other cancers. The risk climbed with quantity: individuals eating more than 300g per week were 127 per cent more likely to die from GCs—and for men, that risk increased to 161 per cent.
By contrast, participants consuming 200–300g of total meat per week were 54 per cent less likely to die from GC than those eating higher amounts, with men showing an even greater reduction in risk—up to 68 per cent.
These findings suggest a potential link between high poultry consumption and increased gastrointestinal cancer mortality, particularly in men.
Further research is needed to confirm these results and clarify the role processed poultry might play in this elevated risk.
Reference: Bonfiglio, C., Tatoli, R., Donghia, R., et al. (2025). Does Poultry Consumption Increase the Risk of Mortality for Gastrointestinal Cancers? A Preliminary Competing Risk Analysis. Nutrients. doi:10.3390/nu17081370.
