Does Poultry Consumption Increase the Risk of Mortality for Gastrointestinal Cancers? A Preliminary Competing Risk Analysis
Background: Poultry meat is currently among the most widely consumed meats in Italy and worldwide. Poultry is reasonably affordable and accessible, explaining the high global consumption rates. This population-based prospective cohort study investigated the association between meat consumption and gastrointestinal cancers (GCs) and other causes of mortality in southern Italy. Methods: Data were collected from 4869 participants in the MICOL and NUTRIHEP cohorts. The EPIC questionnaire was used to elicit information on food and drink consumption. For analytical purposes, weekly meat consumption was grouped into four categories: total meat: 400 g red meat: 350 g; poultry: 300 g. Cox proportional hazard regression and competing risk models were employed for statistical analysis. Results: Analyzing weekly poultry consumption, it was observed that subjects consuming more than 300 g had a
