Eating white meat is good – #letsmakEATclear
Eating white meat is good: this is stated by the many physicians and nutrition experts around the world
According to data from Unaitalia, the trade association representing over 90% of producers, white meat consumption in Italy has increased by 25% over the last 7 years, with a per capita consumption of 20.7 kg in 2019
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Eating white meat is good because this type of meat contains approximately the same iron content as some meats classified as red, such as pork.
The color of meat in fact depends on how much heme iron it contains, without however altering the presence of iron that is bioavailable for humans.
White meats, the perfect food for low-calorie diets
Eating white meat is also good for your figure due to its low fat content.
These fats are located only in specific parts of the animal’s body, such as the skin, and can be easily removed, even though they are mainly unsaturated fats, the so-called “good” fats.
These characteristics of white meats are highly appreciated by consumers, so much so that chicken and turkey are the main sources of protein for 54% of Italians. This represents significant growth, also due to increased confidence in poultry companies.
White meats, an extra help in preventing stroke and cancer
It has been scientifically demonstrated that eating white meat is also beneficial due to a 13% lower incidence of stroke in the selected sample. You can find the research data here
Furthermore, a study showed an inverse association with total mortality and cancer mortality: eating white meat is beneficial, especially chicken, which showed a protective effect against tumors, achieving more than a 50% reduction in risk.
In addition, no correlation was found between high consumption of white meat and colorectal cancer. On the contrary, a reduced risk of developing cardiovascular diseases, obesity, and diabetes has been demonstrated.
Not just a legend: chicken broth really has healing properties
According to what is reported by Carni Sostenibili, regarding a study published in CHEST, the peer-reviewed journal of the American College of Chest Physicians, researchers from the Pulmonary Medicine and Critical Care section of the Medical Center of Omaha, Nebraska, evaluated the ability of chicken broth to reduce the inflammatory response associated with colds and flu, thus providing some relief from symptoms.
The identity of the biologically active materials responsible for providing relief is still unknown, but they are likely water-soluble.
