Based on NIH | Is there any evidence that eating chicken or other poultry increases the risk of melanoma?

Eating chicken or other poultry is not known to increase melanoma risk, and current evidence does not support avoiding poultry to prevent melanoma. Instead, the strongest, well‑established drivers of melanoma are ultraviolet (UV) exposure from the sun or tanning beds, a history of blistering sunburns, fair skin and certain genetic or family factors. ^{[1] [2]}

What major guidelines say about melanoma risk

• UV light exposure and sunburns are the primary and most consistent risk factors for melanoma identified by expert centers and clinical guidance. Limiting sun exposure and using protection (shade, clothing, sunscreen) are central prevention strategies. ^{[1] [3]}
• Other personal factors that can raise risk include fair skin, light eye or hair color, many or atypical moles, family history of melanoma, and older age. ^{[1] [2]}

What we know about poultry and overall cancer risk

Large prospective cohorts that examined white meat (poultry and fish) have generally not linked higher poultry intake to higher overall cancer risk; when poultry replaces red meat, several cancer risks appear lower. In a large U.S. cohort, increasing white‑meat intake while decreasing red meat was associated with reduced risks for several cancers (for example, esophagus, liver, colorectal, and lung), and poultry itself showed inverse associations for some cancers when red meat intake was held constant. ^[4] These findings suggest potential benefit from substituting poultry for red meat in the context of overall diet, rather than harm. ^[4]

• Importantly, these broad analyses did not identify poultry as a contributor to melanoma risk, and melanoma has not emerged as a poultry‑related cancer signal in major dietary epidemiology summaries. This fits with the understanding that melanoma risk is driven predominantly by UV exposure and host factors rather than by specific meats in the diet. ^{[1] [2]}

Why the confusion can arise

• Some media reports occasionally speculate about links between cooking‑related compounds and cancer. When meats (including poultry) are charred at high temperatures, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form, and these chemicals are considered carcinogenic for several internal cancers in experimental and some epidemiologic settings. However, these pathways have been tied more convincingly to gastrointestinal cancers rather than melanoma, which arises in pigment‑producing skin cells primarily affected by UV radiation. ^{[5] [6]}
• From a practical standpoint, avoiding heavily charred meat is reasonable for general cancer prevention, but this does not specifically implicate poultry as a cause of melanoma. Skin‑directed UV damage remains the dominant, actionable driver for melanoma risk. ^{[1] [3]}

Practical takeaways

• Based on current evidence, eating chicken or other poultry does not appear to increase melanoma risk, and poultry can be part of a balanced diet, especially when it replaces red and processed meats. ^[4]
• For melanoma prevention, prioritize UV protection: seek shade, wear protective clothing and a broad‑brimmed hat, use broad‑spectrum sunscreen (SPF 30 or higher) generously and reapply, and avoid indoor tanning. These measures directly target the main, proven causes of melanoma. ^{[1] [3]}
• If you have risk factors like fair skin, many or atypical moles, or a family history of melanoma, consider regular skin checks and promptly evaluate changing or new moles, as early detection is key. ^{[1] [2]}

Bottom line

There is no credible evidence that poultry consumption raises melanoma risk, while UV exposure, history of sunburns, and certain personal traits are the primary, well‑supported risk factors. Focusing on sun safety and routine skin awareness offers the most meaningful risk reduction for melanoma. ^{[1] [2]}