Sanfrancesco (Unaitalia): " Poultry is a choice of absolute value, Italian consumption constantly growing."
Chicken and turkey are distinguished by their high nutritional protein content, low fat content in lean, skinless cuts (less than 1-1.2% per 100g of raw product), excellent levels of B vitamins and minerals (iron, zinc, and selenium), and high-quality amino acids.
The Digestible Indispensable Amino Acid Score, the method recommended by the FAO for measuring the protein quality of foods, places them among the best protein sources available. Scientific evidence paints an overall positive picture for these noble proteins, highlighting potentially protective effects on cognitive decline and, in some contexts, could contribute to a reduction in the risk of cardiovascular and metabolic diseases, particularly when included in a healthy and balanced diet.
These are some of the findings of the scientific review conducted by the Italian Society of Human Nutrition (SINU)working group, presented at its annual congress in Bergamo. The study, coordinated by Professor Livia Pisciotta, Professor of Food Sciences at the University of Genoa and Director of the Graduate School, gathers the most up-to-date scientific evidence from recent years.
"According to national and international nutritional recommendations and emerging scientific knowledge on public health, poultry confirms its central role in the human diet at all ages," states Professor Pisciotta. "Chicken and turkey are valuable food sources, capable of reconciling nutritional needs and food safety, provided they are consumed in the recommended quantities as part of a rich and varied diet modeled after the Mediterranean diet."
The 5th Revision of the Reference Intake Levels for Nutrients and Energy for the Italian Population (LARN), published by SINU, reconfirms the standard 100g portion for "white" meat, a category that includes poultry. The CREA Guidelines for a healthy diet recommend 2 to 3 weekly portions of meat, with a preference for unprocessed white meat. This corresponds to an intake of approximately 30-45g/day, which is in line with the current national average. The 2-3 weekly portions of poultry help meet protein and micronutrient requirements, without exceeding the fat intake. The study also confirms that poultry is suitable for all ages: during weaning due to its good iron content and lower potential allergenicity compared to other animal protein sources; for the elderly, for maintaining muscle mass; during pregnancy, for supporting nutritional needs; and for athletes, for recovery and performance.
For Lara Sanfrancesco, director of Unaitalia, "poultry remains a top-quality choice, capable of balancing health, food safety, and affordability. In a context where food awareness is increasingly crucial, the nutritional profile of chicken and turkey, confirmed by SINU, stands out for its ability to meet modern needs for prevention and well-being at all ages. These characteristics, combined with its great versatility, make poultry among the most popular meats among Italians, with consumption steadily growing."
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