A new Italian study suggests that eating more than 300 grams of chicken per week may raise the risk of gastrointestinal cancer. Researchers tracked nearly 5,000 adults over 19 years and found a 27% higher mortality risk among heavy poultry consumers, especially men. Factors like overcooking, pesticide exposure, and hormones in meat are suspected causes. Experts recommend moderating chicken intake and choosing varied protein sources like fish and plants.
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Gastrointestinal Cancer risk may rise with frequent chicken eating, finds new study
