The coronavirus pandemic has brought a fear in each one of us and has made us reconsider the lifestyle we lead and the food we consume. The growing concern is whether it is safe to have chicken. Well, it is considered safe to have chicken and there is no connection  between the consumption of the cooked meat of any animal or bird, and catching the infection. Boosting immunity is the need of the hour and one of the best medicines is to eat protein-rich foods that have high nutritional value. Plant sources like soya, milk & milk products, beans and peanuts and animal sources such as eggs, fish, chicken and meat are good sources of protein. Mr. R Pitchiah, Clinical Nutritionist, Fortis Malar Hospital talks extensively about the benefits of chicken consumption.

 

Animal foods contain all the essential amino acids (EAA) thereby improving their biological and nutritional value of protein. These EAA are needed to synthesize new protein molecules. Whereas proteins from plant source do not contain all the EAA but in combination with certain foods (such as cereals), they can be considered as a complete protein source.

 

The WHO however advises against eating “raw or undercooked animal products”. It says, “National food safety authorities are seeking more information on the potential for persistence of SARS-CoV-2 on foods traded internationally as well as the potential role of food in the transmission of the virus. As a general rule, the consumption of raw or undercooked animal products should be avoided. Raw meat, raw milk or raw animal organs should be handled with care to avoid cross-contamination with uncooked foods.”

 

Benefits of having Chicken:

 

• Chicken can provide protein, vitamins, and minerals. It continues to enjoy a large fan base across age groups and countries. Some facts about chicken that will get us grabbing our favourite meat for the next meal.

 

• Chicken is one of the good sources of protein and low in fat naturally. Chicken is rich in proteins and these proteins are the building blocks of muscles. The recommended protein will fasten the recovery from general wound healing particularly after major surgery. Chicken thigh (without skin) portion has good source of protein than breast.

 

• Additionally, chicken also contains Vitamin B3 and B12.  Niacin (B3) helps release energy and helps keep skin, nervous system and digestive system functioning properly. Vitamin B12 is needed to make new cells and to keep nerve cells healthy.

 

• When compare with red meat, beef and organ meats saturated fat is less in chicken. So consuming recommended servings of chicken will not increase the bad cholesterol in the blood. Sensible cooking method will help the consumers to be healthy and fit. Grilled or microwave preparation of chicken is more advisable than kebab and or creamy one.Also contains Selenium a trace mineral works with Vitamin E to prevent important body compounds from being destroyed.

 

• Chicken must be cooked well to avoid food poisoning. Undercooked Chicken has been linked to Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria contamination. Further, combining Indian herbs and spices during pre-preparation and cooking can enhance the flavour; improve nutritional value and palatability of chicken.

 

Book Appointment:  Mr. R Pitchiah, Clinical Nutritionist, Fortis Malar Hospital