The link between diet and health is important,
given the prevalence of diet-related disease, including
obesity, in the Australian population. Consumers
need to be able to discriminate between foods based
on the nutritional contribution of each to a healthy
diet. They also need to be able to discriminate
between foods in a broader context, considering issues
such as food safety, how the food is produced and
the environmental consequences of its production.
This review outlines the position of chicken in
the Australian diet from a health, consumer and
Chicken can contribute to a healthy eating pattern. It
is an important source of protein. The predominant
cut consumed, breast meat, is low in fat, with its
fat profile favouring polyunsaturated, rather than
saturated, fatty acids. Chicken meat delivers essential
vitamins and minerals and is the most affordable
meat source. As with all meats, care is required
with preparation but consumers find it easy to use.
The Australian chicken industry is a significant
contributor to the economy and, of the land based
animal production systems, chicken meat production
creates the least environmental burden.