Chicken is a nutritious food, rich in protein and low in fat, but some people should limit or avoid consuming it to prevent adverse health effects. Here are the groups that should exercise caution:
Who Should Refrain from Eating Chicken?
Individuals with Chicken Allergies
Nutrition experts advise against eating chicken if you have a chicken allergy. An allergy to the protein in chicken can cause itching, hives, breathing difficulties, and even anaphylaxis. Therefore, if you experience any discomfort or breathing issues after consuming chicken, stop eating it immediately.
People with Gout or High Uric Acid Levels
Chicken contains purines, which, when metabolized, can increase uric acid levels and exacerbate gout symptoms, leading to swollen and painful joints. As a result, chicken is not suitable for individuals with gout.
Individuals with Open Wounds or Post-Surgery
According to traditional beliefs, chicken has a heating property and can cause wound inflammation and pus formation (although there is no conclusive scientific evidence). Many people avoid it to prevent raised scar formation.
People with Chronic Kidney Disease
Chicken is high in protein, and consuming large amounts can overburden the kidneys, worsening kidney disease. Therefore, individuals with kidney disease should refrain from eating chicken to protect their health.
Individuals with High Blood Pressure or Cardiovascular Disease
The skin of chicken contains significant amounts of fat. Consuming chicken skin or preparing it through deep-frying can increase harmful cholesterol (LDL) levels, negatively impacting cardiovascular health.
People with a Fever, Cold, or Productive Cough
In traditional Chinese medicine, chicken is considered warming and can increase body temperature, exacerbating cough and making phlegm thicker and more challenging to expel. According to nutrition experts, individuals with a fever, cold, or productive cough should avoid consuming chicken to protect their health.
Parts of the Chicken to Limit or Avoid
While chicken is generally nutritious, some parts may contain harmful substances, bacteria, or high cholesterol levels. The following are the parts of the chicken that you should limit or avoid consuming:
Skin: Chicken skin is high in saturated fat and cholesterol, contributing to weight gain, high blood cholesterol, and hypertension. Consuming uncleaned skin or preparing it at high temperatures (frying) can generate carcinogenic compounds (acrylamide, AGEs).
Crop: The crop is where lymphatic glands and excess fat accumulate, harboring harmful bacteria and lymphocytes. Consuming it increases the risk of infection and metabolic disorders.
Organs: Eating chicken organs can lead to toxin accumulation (heavy metals, antibiotics in industrially raised chickens). Organs also contain high cholesterol levels (around 400mg/100g), which is detrimental to individuals with cardiovascular disease.
Neck: The neck contains numerous lymphatic glands and ducts, serving as a reservoir for toxins and bacteria.
Advice for Safe Chicken Consumption: Opt for clean chicken with a clear origin (preferably free-range or organic). Ensure thorough cooking to eliminate bacteria (temperatures above 75°C). When consumed in moderation and prepared appropriately, chicken remains a healthy food choice. However, the aforementioned parts should be removed or minimized!
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