Could too much chicken raise cancer risk?

A new study from Italy is raising concerns about chicken consumption and digestive cancer risks. Researchers tracked nearly 5,000 adults over 19 years and found that those who ate around four servings of chicken a week were more than twice as likely to die from gastrointestinal cancers than those who ate less than one serving. But experts are urging caution. Dietitian Rachel Lustgarden and NYU gastroenterologist Dr. Rabia De Latour say the study leaves out key factors—like how the chicken was prepared and whether it was fresh or processed. They stress the importance of moderation and a balanced, plant-forward diet over jumping to conclusions. FOX 5’s Kendall Green has the full story.