Health aspects

Eating poultry is a Healthy diet

It is commonly known that poultry, and especially broilers, has a very low fat content. Broilers are male chicken grown for the production of meat, whereas hens, the females, are kept for egg production and/or reproduction

health and food

After the production of eggs has diminished to a level that it is economically no longer feasible to keep them the hens are slaughtered and the meat can be used for the production of soup or in snacks like for example croquettes or sausages.

Most of the fat is present in the skin, so if this is taken off when preparing your chicken the fat content is indeed extremely low in comparison with other meat.

Poultry with the skin off is therefore often advised for people who have a cholesterol problem and if prepared on a barbecue, where no further fat or oil is necessary for its preparation, it is obvious that poultry is indeed a very healthy food.

More evidence that eating poultry can improve you health and life:

According to researchers at the Chicago Institute for Healthy Aging, a vitamin found in a range of common foods could protect against Alzheimer's Disease. Researchers found that niacin (vitamin B3), which is found in dairy products, poultry, fish, lean meats, nuts, and eggs, could reduce the risk of age-related mental decline.

The US researchers looked at the diets of almost 4,000 people aged 65 and over between 1993 and 2002. They found that those with the lowest food intake of niacin, around 12.6mg a day were 80 percent more likely to be diagnosed with Alzheimer's than those with the highest intake, around 22.4mg a day. The researchers, led by Dr Martha Morris, said severe niacin deficiency causes pellagra which is characterized by dementia, diarrhea and dermatitis but its role in Alzheimer's has not been thoroughly explored.

"There has been little previous examination of dietary niacin and Alzheimer's disease." "In this study, we observed a protective association of niacin against the development of Alzheimer's disease and cognitive decline within normal levels of dietary intake, which could have substantial public health implications for disease prevention if confirmed by further research," researchers said.

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