Chicken is recommended for breast cancer in moderation
Chicken is an excellent dietary source of protein, niacin, and vitamin B-6, and also contains vitamin B-12, vitamin D, iron, selenium and zinc. Chicken is far lower in saturated fat and cholesterol than red meat. White chicken and turkey meat contains less fat and iron than the dark meat of the legs and thighs. Consumption of chicken and poultry have been found to be associated with reduced risks of head and neck, pancreatic, bladder, ovarian and colorectal cancer. In some of the studies, these inverse associations were found to be stronger for consumption of skinless chicken or chicken that had not been grilled or fried. On the other hand, chicken and poultry consumption have also been associated with increased risks of thyroid cancer.
Breast cancer-related effects of eating chicken
Generally speaking, chicken and poultry consumption have been found in numerous studies to be associated with lower risk of breast cancer, although not all published research is consistent on this point. The method of preparation appears to be important; very well done barbecued chicken, deep fried chicken, grilled well done chicken with skin, and pan-fried chicken all have been found to contain unacceptably high levels of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP), which are known carcinogens. Chicken gravy made with pan drippings is also not recommended. Population studies that examined cooking methods have found consumption of deep fried chicken and chicken with skin to be associated with increased breast cancer risk. Based on the available evidence, skinless chicken that has not been charred or cooked using a high-heat method may offer some protection against breast cancer or at least not increase risk.
Additional comments
To avoid potential food poisoning from contamination with E. coli or salmonella, chicken should always be fully cooked. Processed poultry meat such as smoked turkey, turkey bacon, and chicken sausage containing sodium nitrite should be avoided (see the discussion of processed meats in bacon).
We recommend purchasing certified organic chicken and other poultry. Chickens typically are raised in factory farms under extremely confined and unsanitary conditions that require use of antibiotics and antimicrobial drugs to maintain the health of the birds and maximize their growth. For example, some chicken producers use roxarsone, an arsenic compound, to control parasites. While the use of hormones to stimulate growth is not legal in poultry, nonorganic chicken meat (especially the fat) has been found to contain relatively high levels of estrogen. Factory farmed chickens typically are administered feed pellets, which are less desirable than organic grain and food that chickens obtain themselves when pastured (i.e., the grass, seeds, worms, and beetles that chickens find when scratching and pecking). Certified Organic and Humane Raised & Handled chicken would be the best choice for consumers who want to purchase meat from birds that are humanely raised and free from antibiotics, insecticides, and other additives, as well as animal byproducts in the feed.