Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian
consensus document
Sammanfattning
The relationship between the consumption of meat and health is multifaceted, and it needs to be
analyzed
in detail, with specific attention to the relevant differences that characterize the effects of the different
meat
types, as yet considered by only a limited literature. Avariable but moderate energy content, highly
digestible
proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in
the
skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and
minerals
(like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed
across
the world, in highly diverse populations with different food preferences and nutritional habits, provide
solid
information on the association between poultry consumption, within a balanced diet, and good health.
Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of
developing
overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and
poultry in
particular) is considered moderately protective or neutral on cancer risk. The relevance of poultry
meat for
humans also has been recognized by the UN Food and Agricultural Organization (FAO), who
considers this
widely available, relatively inexpensive food to be particularly useful in developing countries, where
it can help
to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the
overall
quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end
of
breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an
increased need for
calorie and protein compared to the general population.