Eating Chicken Regularly Could Increase Your Mortality Risk, New Study Suggests

Chicken is a staple on dinner tables around the world. From crispy fried chicken to grilled breast fillets atop Caesar salads, it’s hard to deny its universal appeal. After all, it’s versatile, relatively affordable and often regarded as a healthier protein option compared to red meat. Chances are, if you’re reading this, you’ve probably got some chicken in your fridge right now, just waiting to shine as the star of your next meal.

It’s almost impressive how much chicken many people eat, with rates continuing to grow. The Dietary Guidelines for Americans, 2020–2025, consider poultry to include all kinds of chicken, turkey, duck, geese and even game birds like quail and pheasant. These guidelines recommend eating around 100 grams of poultry as a standard portion, suggesting it be included in meals about one to three times a week.

But before you start seasoning that drumstick, you might want to hear about this new study. According to some preliminary research published in Nutrients, our love affair with chicken may come with a side of unexpected risks—specifically an increased risk of early death from certain gastrointestinal cancers.