Heads up, poultry meals elevated mortality - severe, Translation required, 092625

[Joseph Arabasz MD]

Subject: MEDSCAPE 092625 poultry meals elevated mortality - severe, Translation required

Dear Topica,

                                                                                                                                                                                                                                                                 I hope this note finds You well

     Could be amprolium antimetabolite problem from Animal grain as Thiamine pathway is blocked, multifactoral, etc, but the poultry matter is worrisome

"Poultry Consumption Increases the Risk of Mortality for Gastrointestinal Cancers- A Preliminary Competing Risk Analysis

Nutrients 2025, 17, 1370 https://doi.org/10.3390/nu17081370

Conclusions: Our study showed that poultry consumption above 300 g/week apparently causes significant increased mortality risk both from all causes and from GCs (Gastrointestinal C). The risk is higher for men than for women.

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https://www.medscape.com/s/viewarticle/poultry-consumption-linked-long-term-health

Medscape Medical News

Poultry Consumption Linked to Long-Term Health disease

September 24, 2025

New research doubts that poultry is always the healthy protein choice.

"In a study of nearly 5000 adults followed for years, those eating more than 300 g of poultry a week had a 25+ % higher risk of all-cause mortality compared with those eating reduced quantities

- their risk of demise from gastrointestinal c — colorectal, pancreatic, &c — was severely elevated 90+ %

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"Poultry Consumption Increases the Risk of Mortality for Gastrointestinal C- A Preliminary Competing Risk Analysis

Nutrients 2025, 17, 1370 https://doi.org/10.3390/nu17081370

MEDSCAPE 092625 poultry meals elevated mortality - severe, HOLD.txt

https://www.medscape.com/s/viewarticle/poultry-consumption-linked-long-term-health 

"This content was created using several editorial tools, including AI, as part of the process. Human editors reviewed this content before publication.

New research doubts the idea that poultry is always the healthy protein choice.

In a study of nearly 5000 adults followed for 19 years, those eating more than 300 g of poultry a week had a 26+ % higher risk of all-cause mortality compared with those eating under that, ~90 grams. Even more, their risk of demise from gastrointestinal cancers — including colorectal, pancreatic etc — was elevated immensely

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Medscape Medical News

Poultry Consumption Linked to Long-Term Health Outcomes

September 24, 2025

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https://www.pcrm.org/good-nutrition/nutrition-information/chicken 

“Chicken is a major contributor to foodborne illnesses, antibiotic resistance, zoonotic diseases, and other chronic illnesses. We should be actively avoiding chicken and instead focusing on plant-based sources of protein.”

Chicken Is Not a Healthy Choice

Chicken products contain cholesterol, carcinogens, and contaminants.

Cholesterol, carcinogens, pathogens, and even feces found in chicken products increase the risk of heart disease, breast and prostate cancers, urinary tract infections, and foodborne illnesses.

Carcinogens

"Carcinogens occur naturally in chicken. In a Physicians Committee study compiled from independent laboratory tests, all grilled chicken samples from top restaurant chains in California contained PhIP, a federally recognized carcinogen that has been linked to breast, prostate, and other cancers.1 

     PhIP forms naturally from substances found in tissue when the tissue is exposed to direct high heat. Certain cooking factors appear to increase PhIP concentrations more than others, including longer cooking time, higher internal temperature, and greater degree of browning.2

     Heterocyclic amines (HCAs) are other compounds that have been linked to cancer since the 1970s. These compounds form when meat is cooked. Cooking chicken at higher temperatures, for a longer duration, and with the skin on increases the amounts of HCAs generated.3

     Heme iron is the form of iron found in animal products (compared to non-heme iron which is found in plants). Though its consumption is often promoted as it is more readily absorbed than non-heme iron, heme iron has been linked to an increased risk of colorectal cancer, type 2 diabetes, and heart disease.4-6

Best wishes always

Thank You for Your assistance with this matter

Cordially,

https://groups.google.com/g/nutrition-jwamd 

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