How can chicken become poison? - Researchers sound the alarm

Chicken has long been considered a symbol of healthy eating: it's low in fat, rich in protein, and easily digestible. However, a new study by Italian doctors from the National Institute of Gastroenterology in Bari calls into question conventional wisdom. Nearly 5,000 people participated in the study, which lasted 19 years. The conclusion: regular consumption of chicken may increase the risk of premature death.

According to specialists, the problem is not with chicken itself, but with the conditions of its industrial production and cooking methods. Chicken meat often contains cholesterol, saturated fats, growth hormones, and dangerous bacteria such as salmonella and listeria. Pregnant women, the elderly, and children are especially vulnerable.

Nutritionists emphasize: it's important to consider how the meat is prepared. Boiled chicken is significantly safer than fried or processed chicken (sausages, ham). Frying produces carcinogens that can cause mutations and oncological diseases.

Potential harm can be reduced with the right marinade. Acidic components (vinegar, lemon, tomato) and spices like garlic, turmeric, and rosemary reduce the amount of harmful substances. However, store-bought sauces containing sugar and trans fats should be avoided.

Doctors don't advocate completely giving up chicken, but they advise limiting its quantity - to 100 grams per week - and preferring boiling or stewing. Products of industrial processing should be especially avoided.

Experts emphasize: dietetics is a science that is constantly evolving. Therefore, it's important not only to choose a product but also to know its origin and method of preparation.