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Poultry Consumption and Cancer

Poultry, which includes chicken, turkey, and other fowl such as duck and guinea, constitutes the largest proportion of meat consumed by the US population.1 The risk of cancer incidence associated with poultry consumption — most often defined as chicken or chicken and turkey — has been evaluated in epidemiologic studies. Most studies have, however, found no association between high poultry consumption and the development of cancer, though several studies demonstrated a positive association with thyroid cancer.

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