Food, health and nutrition: where does chicken fit?

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

environmental perspective.

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.