Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document

Nicola Ferrara,Andrea Poli,Andrea Ghiselli,Franca Marangoni,Giovanni Corsello,Lucio Lucchin,Claudio Cricelli

doi:10.3402/fnr.v59.27606

Abstract

The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations with different food preferences and nutritional habits, provide solid information on the association between poultry consumption, within a balanced diet, and good health. Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and poultry in particular) is considered moderately protective or neutral on cancer risk. The relevance of poultry meat for humans also has been recognized by the UN Food and Agricultural Organization (FAO), who considers this widely available, relatively inexpensive food to be particularly useful in developing countries, where it can help to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an increased need for calorie and protein compared to the general population.

Highlights

When gauging the relationship between nutrition and health, animal-derived foods are usually assessed in a global manner: the lay public perception of their actions is often quite negative
The aim of this consensus document is to review the available evidence on the association between poultry meat intake, diet quality, and general health status
Poultry meat consumption contributes to the overall quality of the diet in specific ages and conditions

Summary

Role of poultry meat in a balanced diet

En kcal Proteins (g) Total Saturated Monounsaturated Polyunsaturated Cholesterol (mg). Cooking can increase the fat content concentration ( less so compared to protein content), by removing water from meat, or by adding fats present in the condiments used during preparation (as for ‘rotisserie’ roast chicken). When compared to other types of meat, poultry appears to be relatively low in fat. The most abundant in terms of vitamin B12, poultry supplies an important amount of niacin Lipophilic vitamins such as vitamins E and K, contained in muscles, are less abundant in meat compared to plant-based foods. Despite a large variability in iron concentration across different types of meat, poultry provides this mineral (100 g of chicken thighs provide 1.4 mg of iron, compared to 1.3 mg for an equal amount of rump steak from an adult bovine) [18]. In 2003Á2004, the total intake of meat in the American diet was equivalent

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Findings

Conclusions