Summary
This cross-sectional analysis of UK retail chicken samples (2004–2008) found that energy from fat exceeded that from protein in modern broiler and organic chickens, contrary to the 1976 clinical recommendation to consume poultry as a lean alternative to red meat. The n-6:n-3 polyunsaturated fatty acid ratio reached 9:1 (vs. recommended ~2:1), and long-chain n-3 fatty acids, particularly DHA, were depleted compared with historical analyses. The authors conclude that current broiler husbandry practices warrant review given implications for obesity and loss of poultry as a land-based source of beneficial long-chain n-3 fatty acids.
Regional applicability
This study was conducted in England and examined UK retail chicken samples, making findings directly applicable to United Kingdom food supply and consumer nutrition. The results inform British dietary guidance and policy on poultry consumption in the context of obesity prevention and cardiovascular health.
Key measures
Total fat content (by emulsification and chloroform/methanol extraction), protein energy ratio, n-6:n-3 polyunsaturated fatty acid ratio, docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), triacylglycerol (TAG) and phospholipid proportions
Outcomes reported
The study measured fat and protein energy content, fatty acid composition (n-3 and n-6 polyunsaturated fatty acids), and lipid class distribution (triacylglycerols vs phospholipids) in chicken samples sold in UK supermarkets and farm shops between 2004 and 2008.
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