Chicken and the Other Foodborne Illnesses
December 23, 2013 Dr. Neal Barnard Foodborne Illnesses, Health and Nutrition
Ninety-seven percent of raw chicken in U.S. supermarkets is contaminated with bacteria that could make you sick, according to a new Consumer Reports study. That’s important to remember. But it’s a bit like saying 97 percent of cigarettes could give you bad breath. Compared to the numerous other negative health impacts of eating chicken, food poisoning might actually be the least of your worries.
Foodborne illnesses are a serious threat to public health—taking the lives of about 3,000 Americans annually—and the poultry industry has no excuse for selling bacteria-laden meat. But contaminated or not, chicken is not safe to eat—it never has been.
Many people are surprised to learn that chicken is one of the top sources of saturated fat and the second leading source of cholesterol in the American diet. In these respects, it ranks right up there with burgers, bacon, and beef. Diets high in saturated fat and cholesterol lead to blocked arteries, stroke, and heart attack. Heart disease remains the number one cause of death in the United States and, according to the Centers for Disease Control and Prevention, it is responsible for one out of every four deaths.
A passion for poultry also puts Americans at higher risk of obesity, diabetes, and cancer. Chicken is the leading source of HCAs—heterocyclic amines—which are cancer-causing chemicals that form as meat—especially chicken—is cooked.
It’s time we started recognizing these diet-related conditions as the other foodborne illnesses… and tracing them back to chicken.
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