You don’t need to be a dietitian to see that these past few years, where many people try to cut down on red meat, chicken consumption is on the rise. It is well established that red meat is associated with various types of cancer, especially colon cancer, which makes chicken meat “safer” in most people’s minds. As it is synonymous with “lean protein”, chicken is considered by many to be a healthy choice and, when combined with a salad, it is the diet of choice for most people. As a dietitian-nutritionist specialized in autoimmunity and clinical nutrition and educated in plant-based diet, I know from many of you that this choice may have worked for weight loss, but not so much for health –not to mention that it’s a boring dish, it’s not even tasty, let alone if you eat it every day!
Cancer risk
Compared to red and processed meat, chicken may carry less risk for cancer, but that doesn’t make it safe. Some studies have found a slight association between high poultry consumption and an increased risk of colorectal cancer which is often linked to cooking methods (like frying or grilling at high temperatures, which can produce carcinogenic compounds such as heterocyclic amines and polycyclic aromatic hydrocarbons). A few studies have suggested a potential link between high chicken consumption and a slightly elevated risk of prostate cancer, but these findings require more research. What is important to note here, is that by comparing chicken with red meat, it might be slightly healthier, but if we compare it with leafy greens for example, it’s definitely a risky food.
Urinary tract infections
There is some evidence suggesting a possible link between chicken consumption and urinary tract infections (UTIs), primarily due to contamination with certain bacteria. Some strains of Escherichia coli (E. coli), which are commonly found in chicken, are genetically similar to those found in human UTI cases, suggesting that chicken can be a potential source of UTI-causing bacteria. Studies have shown that these bacteria can be transferred from contaminated chicken to humans through improper handling, cooking, or cross-contamination in the kitchen.
Antibiotic-Resistant Bacteria: Chicken may sometimes be contaminated with antibiotic-resistant bacteria, which can complicate treatment if they cause infections, including UTIs.
Bacterial Contamination
Raw chicken is a common carrier of bacteria like Salmonella and Campylobacter, which can cause food poisoning. Symptoms include diarrhea, stomach cramps, and fever.Improper handling of raw chicken can spread bacteria to other foods, utensils, and surfaces.
Hormones and Additives
Although the use of hormones in poultry is banned in some countries, concerns remain about additives and the overall quality of food given to chickens.
High Sodium and Fat Content in Processed Chicken
Processed chicken products, such as nuggets or deli meats, can be high in sodium and unhealthy fats, which may contribute to cardiovascular issues if consumed in excess.
Cholesterol danger
Again, compared to red meat, chicken seems like a healthier option, as far as cholesterol is concerned and this is something most people believe. Unfortunately, according to research, both white and red meat increased LDL cholesterol, compared to plant proteins, about to the same extent. Don’t forget that chicken have a good percentage of saturated fat which stimulates the body’s production of cholesterol.
Resources
https://pubmed.ncbi.nlm.nih.gov/7553619/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5620641/
https://pubmed.ncbi.nlm.nih.gov/20031048/
https://pubmed.ncbi.nlm.nih.gov/37956705/
