Chicken
safefood research into consumer concerns about the food chain has indicated that more than 40 per cent of consumers are most concerned about chicken in terms of how it is produced, packaged, sold and handled at home. Our review of the industry found it was highly regulated while adhering to rigorous international standards.
This review found that chicken is the main protein source for many consumers on the island of Ireland. It also outlined the need for consumers to ensure that chicken is cooked and handled properly to avoid food borne illnesses.
Key facts
- Chicken is an excellent source of protein in the diet.
- A medium serving (130g) of grilled chicken, without skin, provides approximately 60 per cent of the Recommended Daily Allowance of protein for men and 70 per cent for women.
- It is also a source of vitamins, minerals and trace elements.
- Chicken has received much of its good nutritional reputation on the basis of being a high-protein, low-fat food. It must be remembered that the nutrient profile of chicken can be changed radically depending on the cooking/preparation process.
- The following points should guide chicken preparation/consumption: When cooking chicken from raw at home, methods using little addition of fat are best.
- When choosing processed chicken products e.g. battered or breaded products, individuals should be aware that they tend to be higher in calories, fat and salt.
- Nutrition labeling will provide information that will allow individuals to make a more informed choice.
- When eating chicken at home or in a catering outlet, chicken should form part of a balanced diet, where possible vegetables and starchy carbohydrate options such as potatoes/rice/pasta should be chosen as accompaniments or incorporated into dishes.
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