
The study, conducted by researchers in the field of health and nutrition, found a potential link between high chicken consumption and an increased risk of gastrointestinal cancer. It specifically highlighted that eating around 300 grams of chicken per week could contribute to a higher likelihood of developing certain types of cancers, particularly in the gastrointestinal system. This research is part of a growing body of evidence suggesting that dietary choices, particularly the consumption of processed or high-fat meats, may play a role in cancer risk. However, experts emphasize that more research is needed to fully understand the underlying mechanisms and to confirm the findings.
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