#Chicken

A surge of scientific research in 2024 is intensifying fears that Campylobacter, a bacterium commonly found in undercooked chicken, may be fueling a global epidemic of colon cancer—particularly among younger adults. Newly published findings show that infections caused by this foodborne pathogen not only trigger stomach illness but might also accelerate the onset and spread of deadly colorectal tumors, according to leading researchers. As Thailand grapples with rising cases of both campylobacteriosis and early-onset colon cancer, these revelations could reshape food safety policy and public health strategies nationwide.

A surge of 2024 research is fuelling concern that Campylobacter, a bacterium commonly found in undercooked chicken, may be linked to a global rise in colon cancer, including among younger adults. Latest findings suggest that infections from this foodborne pathogen could not only cause stomach upset but also influence the initiation and spread of colorectal tumors. For Thailand, where poultry is a dietary staple, these developments may influence national food safety and public health strategies.

A recent study has sparked discussion among health-conscious readers in Thailand and beyond. It suggests that high consumption of white meat, such as chicken, may be associated with a slightly shorter lifespan. Published in a respected peer-reviewed journal, the findings challenge the long-standing view that white meat is a healthier alternative to red meat. For Thai audiences, where chicken is deeply woven into daily meals and street food, the news invites careful consideration of how white meat is prepared and eaten.

A new Italian study raises concerns about chicken consumption beyond a weekly limit. Researchers suggest that eating more than 300 grams of chicken per week—about four typical servings—may be associated with a higher risk of death from digestive cancers and from all causes. The findings challenge the view of chicken as a universally healthy alternative to red meat and prompt reflection for Thai readers who rely on chicken in many classic dishes.

A recently published Italian study has sent shockwaves across the health world, revealing that eating more than 300 grams of chicken per week—equivalent to just 19 standard bites, or roughly four typical servings—may significantly increase a person’s risk of dying from gastrointestinal cancers and from any cause. The findings challenge longstanding beliefs about chicken being a superior “health” alternative to red meat, raising important questions for people in Thailand and worldwide who rely on chicken as a dietary staple (source).