THEchicken and white meats they are light, versatile, easy to prepare and allies of well-being. They confirm themselves as a particularly good choice suitable for all ages and, thanks to their optimal nutritional profile, they are increasingly loved by Italians. Let’s find out with the experts SINU, Italian Society of Human Nutrition 5 good reasons to bring them to the table.
Chicken: increasing consumption
Chicken is today the most purchased meat in Italy, so much so that it represents 44% of total domestic expenditure for the meat sector. According to the findings of AstraRicerche- Unaitalia, over 75% of the population consumes it at least once a week and, among these, half bring it to the table several times. And he is not wrong, since the most recent scientific evidence, recently presented by SINU during the annual congress in Bergamo, confirm the nutritional value of poultry meat within a balanced diet inspired by the Mediterranean model. The scientific review was coordinated by Professor Livia Pisciottafull professor of Food Sciences atUniversity of Genoa.
A meat suitable for everyone
«Poultry meat proves to be suitable for all ages and physiological conditions. In developmental age they contribute to the correct protein intake and micronutrients. In the elderly support the maintenance of muscle mass, counteracting sarcopenia. During pregnancy they meet nutritional needs increased. In athletes they promote recovery and performance. Furthermore, some evidence suggests potential protective effects on cognitive decline and a possible association with a lower risk of cardiovascular and metabolic pathologies, always within the context of a balanced dietary model such as the Mediterranean diet”, explains the Professor Pisciotta.
It is a source of high quality protein
The scientific review of the working group SINU confirms the protein excellence of white meats and their key role in health. Chicken and turkey are in fact distinguished byhigh protein content with high nutritional valuetheexcellent presence of B vitamins and mineralssuch as iron, zinc and selenium, but also for the high quality levels of amino acids. The Digestible Indispensable Amino Acid Score, the method recommended by FAO to measure the protein quality of foods, it places them among the best protein sources available. An important feature especially for those who practice physical activity, for the elderly who need to preserve muscle mass and for those who want to maintain a good nutritional balance.
Chicken: low fat, lots of flavor
Chicken breast and other lean cuts, consumed without skin, they have a particularly low lipid content: less than 1-1.2% per 100 grams of raw product.
A characteristic that makes it perfect for those on a diet and easily included in controlled diets and nutritional strategies aimed at cardiovascular prevention. «Chicken and turkey, especially lean cuts, are characterized by a very low lipid content and the significant presence of micronutrients such as group B vitamins, iron, zinc and selenium. Overall, the most recent scientific evidence outlines a favorable framework for their inclusion in a varied and balanced diet”, continues Professor Pisciotta.
Provides precious minerals
On the mineral level, chicken and turkey meat they provide good quantities of phosphorus, which participates in the formation of bones and teeth and in the production of energy. They are rich in potassium, which regulates water balance and muscle function, of sodium, which controls fluid balance and nerve transmission, and of soccer essential for bones, teeth, muscle contraction and blood clotting. Iron is present in heme form, therefore more easily absorbed by the body, and although poultry meat contains less than red meat, we are still talking about significant quantities. The breast and thighs contain 0.7-1.1 milligram and 1.3-1.8 milligram of iron per 100 grams of product, respectively. Other relevant micronutrients are lo zinc, essential for immune functions, growth, development and wound repair, and seleniumimportant for the correct functioning of the thyroid and immune system.
A prevention strategy
The evidence analyzed by SINU suggests that the consumption of poultry meat, included in a healthy and balanced dietary model and consumed in the quantities recommended by the guidelines, may be associated with favorable effects on health. Some studies highlight a possible protective role with respect to cognitive decline and, in certain dietary contexts, a potential reduction of the risk of cardiovascular and metabolic diseases. The key point, experts underline, always remains the same: the overall balance of the diet counts.
Chicken: stop the false myth
«It’s important dispel the false myth according to which white meat is low in minerals like iron. In reality, 100 grams of chicken or turkey provide approximately 1.4-1.5 milligrams, a completely comparable to that of red meat. These properties make poultry meat a noble and extremely democratic protein, ideal for all ages and lifestyles. In fact, they are perfect for the growth of children, digestible for the elderly and ideal for the muscle recovery of athletes”, he concludes Lara SanfrancescoDirector of Unaitalia.