Dietitian Darya Rusakova has warned that eating too much chicken, or preparing it the wrong way, can significantly raise the risk of deadly illness. Her comments were published by the outlet Abzats.
Rusakova said having more than 300 grams of chicken a week in the diet raises the risk of gastrointestinal cancer, atherosclerosis, heart attacks and strokes.
Frying poses particular risk
She said frying chicken and its skin is especially dangerous, since that kind of heat treatment produces carcinogenic substances and raises oncogenic risk. The situation is made worse by the possible presence of hormones, antibiotics and disease-causing bacteria in industrially produced meat.
Rusakova said insufficiently cooked chicken can contain pathogenic bacteria, most often salmonella, but sometimes also listeria and campylobacter.
In April, dietitian Nichola Ludlam-Raine had disputed a myth about red meat.
