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

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.

Prevalence of anemia and consumption of iron-rich food groups in Mexican children and adolescents: Ensanut MC 2016

“…23 Chicken was the most frequently consumed meat across all age groups. Although proven to be an abundant source of iron, 24 it was not associated with anemia. More comprehensive studies are required in order to gain a better understanding of results obtained thus far.…”

The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

“…Poultry is characterized by a good overall nutritional profile because of its high protein content of high biological value, minerals and vitamins. Also low collagen and fat content, most of which is composed of unsaturated FA makes this type of meat as particular desirable in balanced diet (Marangoni et al., ). Moreover, good quality, relatively good price and lack of any religious determinants of its intake contribute to the constant increase of its consumption worldwide over the last 30 years (Konieczka et al., ).…”

Carcass yields, muscle amino acid and fatty acid profiles, and antioxidant indices of broilers supplemented with synbiotic and/or organic acids

“…Considering the basic knowledge of human nutrition, poultry meat is an important source of animal protein (Marangoni et al, 2015). Recent researches have confirmed that meat quality is determined by different factors, including the genetic makeup, sex, composition of diets, housing system, slaughter technique and the nature of muscle fibre (Lombardi-Boccia, Lanzi, & Aguzzi, 2005).…”