The Danger on Our Plate: This Dietary Meat is Linked to Cancer Risk.
25.05.2025
1828

Journalist
Shostal Oleksandr
25.05.2025
1828

A New Study Shows a Link Between Chicken Consumption and Cancer Risk
Italian scientists from the National Institute of Gastroenterology have released the results of a study that found that weekly consumption of more than 300 grams of chicken is associated with a 27% increased risk of gastrointestinal cancers compared to lower consumption of this product.
Researchers note that modern methods of raising chickens often involve the use of antibiotics and hormones, and overheating chicken during cooking can contribute to the development of cancers. Gastroenterologist and therapist Evgenia Belinska recommends choosing organic chicken and cooking the product at moderate temperatures up to 140 degrees, as well as adding more other sources of protein to the diet, such as turkey, fish, legumes, and tofu.
Read also
- Poland hopes that Denmark will open the first cluster of negotiations between Ukraine and the EU
- Russia plans to create an alternative agricultural platform within BRICS
- Gold Rises Amid Dollar Weakness
- Ukrainians Increased Investments in Government Bonds
- The situation at the Zaporizhzhia nuclear power plant is fragile: IAEA assesses reactor status
- Change the TCC online: will new opportunities appear in 'Reserve+'?