A new study has found that consuming chicken on a regular basis can be associated with an increased risk of developing cancer.

The study, published in the Journal of Epidemiology and Community Health, analyzed data from almost 500,000 people in the United Kingdom over the course of 8 years.

The Study

The study found that those who ate higher amounts of chicken were more likely to develop certain types of cancer, including prostate cancer, non-Hodgkin’s lymphoma, and malignant melanoma.

The researchers adjusted for other factors that could impact cancer risk including age, sex, family history, body mass index, smoking, physical activity, and alcohol consumption.

These findings were particularly concerning as chicken is often touted as a healthier alternative to red meat. However, the study suggests that chicken consumption may still contain carcinogenic chemicals that pose a threat to human health.

Why Is Chicken Associated with Cancer?

The researchers hypothesize that the increased risk of cancer may be due to heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) which can develop when chicken is cooked at high temperatures.

These chemicals have been linked to cancer in previous studies. Although HCAs and PAHs can also be found in red meats, the study found that the risk of cancer from chicken consumption was just as high or even higher.

What About Organic or Free-Range Chicken?

Some consumers may be wondering if organic or free-range chicken has the same cancer risks. Unfortunately, the study did not differentiate between types of chicken consumed.

However, the production methods used for organic or free-range chicken may not reduce cancer risk since these cooking methods can still produce HCAs and PAHs.

Bottom Line

The findings from this study suggest that regularly consuming chicken may increase the risk of developing cancer.

While chicken may still be a healthier alternative to red meat in terms of heart health, it is important to be aware of the potential risks associated with its consumption. It is recommended to limit consumption of all meats, including chicken, and to choose cooking methods such as baking or roasting at lower temperatures to reduce the formation of HCAs and PAHs.