This meat that we think good for health would increase the risk of cancer, according to science

Long erected in reasonable choice for protein lovers. However, this meat that we thought lighter And safer than beef could, in reality, have heavy threats weigh on our health. Similarly, A recent Italian study sows doubt and upsets received ideas, with figures which, at first glance, make people dizzy. Similarly, The conclusions are indeed a increased risk of certain cancersespecially digestive. Therefore, And it is not the red meat that is challenged here.

This meat with underestimated risks pointed out by an Italian study – This meat we think good

In Bari. However, in southern Italy, researchers from the National Institute of Gastroenterology have looked into the eating habits of Almost 4,900 adultsaged 18 to 94. In addition, Through a large questionnaire, they analyzed the type of meat consumed, the frequency and the quantities. Consequently, Then they overlooked this data with the state of health of the participants this meat we think good over several years. Meanwhile, The picture that is emerging is final: consuming more than 300 g per week of this meat Increases the. Moreover, risk of mortality All causes combined by 27 %. Worse, the risk of developing gastrointestinal cancer increases to +127 %, and even reached +161 % in men.

The culprit? Poultry. Chicken. turkey, duck or guinea fowlthese white meats, long praised for their low content of saturated fat, find themselves here at the heart of the alert. “For many people. 300 g of poultry per week may seem a fairly low quantity, which makes the results of the study all the more arguing”note the researchers in the journal Nutrients. Two Simple chicken cutlets are enough to cross this threshold. An amount that many reach without paying attention to it.

Meat and cooking: habits to be rethought in the plate

The reputation this meat we think good of poultry, however, was built on solid bases. Less caloric than red meatrich in protein, it is regularly recommended in balanced diets. This study does not fully invalidate these assets, but it invites to qualify them. The message is not to banish poultry. but to recall that no food, even deemed healthy, must be consumed without moderation.

Researchers also insist on another factor not to be overlooked: cooking. Frities, grills, barbecue… So many methods to avoid, because they promote the formation of potentially carcinogenic compounds on meat. Conversely, soft cooking such as steam, baking or pan over moderate heat are preferable. It is therefore not only what we eat that counts, but also how we prepare it.

Meat. food balance: towards more reasoned consumption

Faced with these results, the scientific team pleads for this meat we think good a more diverse food. Alternating sources of protein such as fish, eggs or legumes would limit risks while covering nutritional needs. An approach that joins the recommendations of nutritionists, today more inclined to encourage variety than advocating strict prohibitions.

Without pouring into alarmism, this study acts as an alert signal. Even the habits that we believe virtuous deserve to be questioning. Behind a golden cutlet in the pan may be more hidden than a simple light meal. There is also the stake of quantities, frequency, and their long -term effects. So many reasons for look at our plate With a little more perspective.