Chicken or turkey: a comparison nobody has run

Start with what is settled. Across 8 randomised trials in 406 adults free of chronic disease, swapping beef for poultry or fish moved LDL cholesterol by 8.2 against 8.9 mg/dL, a difference that was not significant, and total cholesterol behaved the same way. Those trials used lean beef, short feeding periods and blood lipids as the outcome rather than heart attacks. A later crossover in 113 adults found LDL and apoB higher on both the red meat and the white meat diet than on the non-meat diet, with no difference between red and white. Thirty-six women eating lean lamb or lean chicken three times a week for five weeks showed no lipid difference either. The idea that white meat is the cholesterol-friendly meat has been tested more than once and has not held. Between the two birds the record is thinner still. No human trial has compared chicken with turkey on any health outcome. What differs on paper is the cut, not the bird: per 100 g raw, USDA measured skinless chicken breast at 22.5 g protein and 1.9 g fat, and 93 percent lean ground turkey at 17.3 g protein and 9.6 g fat, with 2.95 mg of zinc against 0.65 mg. There is no raw turkey breast in that database, so a breast is being compared with a ground mixed cut.

How much is actually in it

• Per 100 g raw, USDA Foundation Foods measured skinless chicken breast at 22.5 g protein, 1.9 g fat, 0.35 mg iron and 0.65 mg zinc. Ground 93% lean turkey held 17.3 g protein, 9.6 g fat, 1.09 mg iron and 2.95 mg zinc, which reflects the cut more than the bird. — USDA FoodData Central Foundation Foods: Chicken, breast, boneless, skinless, raw and Turkey, ground, 93% lean/ 7% fat, raw, 8 samples each (n = 8 samples per product) Evidence E source
  Chicken breast vs ground turkey per 100 g: protein 22.5 (21.6-23.4) vs 17.3 (16.6-18.2) g; fat 1.93 (1.31-3.1) vs 9.59 (7.75-14.58) g; iron 0.354 (0.304-0.413) vs 1.087 (0.972-1.33) mg; zinc 0.65 (0.555-0.796) vs 2.95 (2.43-3.37) mg; cholesterol 72.7 vs 82.3 mg

What a real portion looks like

• In US children aged 2 to 11, chicken intake rose from 0.98 to 1.28 g/kg body weight per day between 1999 and 2010 while pork fell from 0.76 to 0.51 g/kg. — US children 2-<12 y and adolescents 12-19 y, NHANES 1999-2010, 6 repeated surveys, n at least 1665 children per survey (n = at least 1665 children and 1156 adolescents per survey) Evidence C source
  Children: chicken 0.98 to 1.28 g/kg, all poultry 1.18 to 1.55 g/kg, pork 0.76 to 0.51 g/kg (all P<0.05); adolescents: chicken 0.59 to 0.74 g/kg
• In FNDDS one rotisserie chicken breast without skin weighs 120 g, and a slice of chicken breast or of roasted turkey light meat is 30 g thin, 60 g medium or 85 g thick, with a cup of diced meat at 135 g for both. — US household measures, FNDDS: Chicken breast, rotisserie, skin not eaten (fdc_id 2705964) and Turkey, light meat, roasted, skin not eaten (fdc_id 2706109) (n = two FNDDS foods) Evidence E source
  Chicken breast: 1 breast 120 g, 1 cup diced 135 g, slices 30/60/85 g, 1 oz 28 g; turkey light meat roasted: slices 30/60/85 g, 1 cup diced 135 g, 1 oz 28 g, unspecified 85 g

What your body absorbs

• In 45 women aged 35-45, heme iron absorbed alone at 10.3% fell to 4.9% when eaten with chicken and 7.1% with fish, while beef left it unchanged. — 45 women aged 35-45 years, three iron absorption sub-studies, Chile (n = 45) Evidence B source
  Heme Fe bioavailability: alone 10.3%, with fish 7.1%, with chicken 4.9% (p<0.05), with beef unaffected
• A scoping review of 77 meat-factor studies (52 in humans) found that adding muscle tissue to a plant meal raised iron and zinc absorption across studies, with no clear difference between red meat, poultry and fish. — 77 studies on the meat factor in animal-source foods, 52 in human subjects, literature to September 2021 (n = 77 studies) Evidence C source
  Muscle tissue added to single plant-based meals steadily increased iron and zinc absorption; red meat, poultry and fish did not clearly differ

What cooking and storage change

• USDA FSIS sets one safe minimum internal temperature of 165 °F (74 °C) for whole and ground poultry, measured with a food thermometer, and states that meat colour is not a reliable sign of doneness. — consumers cooking chicken or turkey, USA Evidence E source
  165 °F for whole poultry, stuffing centre and ground poultry
• USDA retention factors predict that roasting keeps 70% of thiamin and 80% of vitamin B6 in chicken against 65% and 70% in turkey, with folate at 60% and vitamin B12 at 65% for both and zinc fully retained. — Poultry Products (USDA group 5), CHICKEN,ROASTED (code 805) and TURKEY,ROASTED (code 1805) (n = USDA R6 table, two group-by-method rows) Evidence E source
  Retained chicken vs turkey roasted: thiamin 70 vs 65%, vitamin B6 80 vs 70%, niacin 80 vs 90%, riboflavin 90 vs 85%, iron 90 vs 95%, copper 95 vs 70%, potassium 80 vs 75%, folate 60 vs 60%, vitamin B12 65 vs 65%, zinc 100 vs 100%

What it does to your health

• Pooling 13 prospective studies, replacing total red meat with poultry was linked to 12% lower coronary heart disease risk (RR 0.88) and 8% lower all-cause mortality (RR 0.92). — adults in 13 prospective observational studies, substitution models, searched to October 2021 (n = 13 articles) Evidence C source
  Poultry for red meat: CHD RR 0.88 (95%CI 0.82-0.96, I2 = 0%); all-cause mortality RR 0.92 (0.90-0.95, I2 = 61.6%)
• In 1.97 million adults from 31 cohorts, each extra 100 g/day of poultry was associated with 8% higher type 2 diabetes incidence (HR 1.08), a weaker and less stable signal than for processed meat (HR 1.15 per 50 g/day). — 1 966 444 adults aged 18 or older, 31 cohorts in 20 countries, median follow-up 10 years, 107 271 incident cases (n = 1 966 444) Evidence C source
  Poultry HR 1.08 (95% CI 1.02-1.14) per 100 g/day, I2 = 68%; processed meat HR 1.15 (1.11-1.20) per 50 g/day; unprocessed red meat HR 1.10 (1.06-1.15) per 100 g/day
• Across 22 prospective cohorts, the highest white meat intake was associated with 6% lower all-cause mortality (OR 0.94) and with no change in cardiovascular mortality or non-fatal cardiovascular events. — adults in 22 prospective cohort studies published to April 2020 (n = 22 studies) Evidence C source
  Highest vs lowest white meat: all-cause mortality OR 0.94 (0.90-0.97); CV mortality OR 0.95 (0.89-1.01); non-fatal CV events OR 0.99 (0.95-1.02)
• In a post hoc analysis of a 12-week controlled feeding trial in 52 adults with metabolic syndrome features, choosing chicken at dinner instead of beef or seafood was associated with larger falls in systolic and diastolic blood pressure but not in cholesterol. The analysis reports p-values only, so no size is given for either fall. — 52 adults (31 women), aged 49 ± 11 y, BMI 31, two or more metabolic syndrome features, 12 weeks, Mediterranean-style pattern with all foods provided (n = 52) Evidence C source
  More frequent chicken vs beef or seafood: greater SBP reduction (p = 0.034 and 0.047) and DBP reduction (p = 0.021 and 0.043); no association with TC, TG, HDL or LDL

Safety, limits and interactions

• Pooling 131 surveys, Campylobacter was found in 51.9% of poultry product samples, the highest of any food category. — 131 cross-sectional food surveys worldwide, PRISMA meta-analysis (n = 131 studies) Evidence C source
  Campylobacter prevalence in poultry products 51.9% (95% CI 47.0-56.7) vs ready-to-eat foods 5.50%
• Pooling 51 studies, MRSA was found in 13% of turkey meat samples against 5% of chicken meat, with North America lowest at 1%. — 51 studies 2003-May 2017 on poultry and poultry meat, random effects meta-analysis (n = 51 studies) Evidence C source
  Pooled MRSA prevalence: turkeys 36%, turkey meat 13% (1-28%), broilers 5%, chicken meat 5% (3-8%); North America 1% (0-2%)
• In 2217 raw retail meat samples in the Netherlands, MRSA was isolated from 35.3% of turkey and 16.0% of chicken samples, more than twice the rate in beef or pork. — 2217 raw retail meat samples, Netherlands (n = 2217 samples) Evidence C source
  MRSA isolated from 264 (11.9%); chicken 16.0%, turkey 35.3%, beef 10.6%, pork 10.7%

What people believe that the data does not support

• Across 8 randomised trials with 406 healthy adults, swapping beef for poultry or fish changed LDL cholesterol by the same amount (minus 8.2 versus minus 8.9 mg/dL) and total cholesterol by minus 8.1 versus minus 6.2 mg/dL, with no significant difference. — 406 adults free of chronic disease in 8 RCTs published 1950-2010 (n = 406 (8 RCTs)) Evidence A source
  Beef vs poultry/fish: TC -8.1 vs -6.2 mg/dL (P = .630), LDL-C -8.2 vs -8.9 (P = .905), HDL-C -2.3 vs -1.9, TAG -8.1 vs -12.9 (P = .367)
• In 113 adults who ate red meat, white meat and non-meat protein diets for 4 weeks each, LDL cholesterol and apoB were higher on both meat diets than on the non-meat diet, and red and white meat did not differ from each other. — generally healthy men and women 21-65 y, BMI 20-35, 61 on high and 52 on low saturated fat, USA, crossover 4-week periods (n = 113) Evidence B source
  LDL-C and apoB higher with red and white meat than nonmeat (P < 0.0001); red vs white meat no significant difference; driven by large LDL particles
• Eating lean lamb or lean chicken three times a week for 5 weeks gave the same total cholesterol, LDL and triglyceride response in 36 women, so lean white meat did not beat lean red meat on lipids. — 36 nuns living in convents, Spain, open-label crossover, 5-week periods (n = 36) Evidence B source
  No between-diet differences and no change from baseline in total cholesterol, LDL-cholesterol or TAG
• In the FDA rule the word lean means under 10 g total fat, 4.5 g or less saturated fat and under 95 mg cholesterol per serving and per 100 g. The FDA text names seafood or game meat, since chicken and turkey labels fall under USDA. — US food labelling, 21 CFR 101.62(e), nutrient content claims Evidence E source
  Lean: <10 g total fat, <=4.5 g saturated fat, <95 mg cholesterol per RACC and per 100 g

Who this works differently for

• In 15 healthy adults eating beef, chicken or fish for one week each, calcium oxalate saturation in urine was highest on beef (2.48) and lowest on chicken (1.67), while urinary uric acid was highest on fish. — 15 healthy subjects, 3-phase randomised crossover metabolic diet, 1-week phases, USA (n = 15) Evidence B source
  Calcium oxalate saturation index beef 2.48 vs chicken 1.67 (p = 0.02); urinary uric acid fish 741 vs beef 638 vs chicken 641 mg/day
• Three patients allergic to bird meat but not eggs reacted on skin tests to chicken, turkey, dove and quail alike, so allergy to one bird meat can extend to others through cross-reacting proteins. — 3 adult military recruits with allergic reactions to several avian meats and no egg allergy, USA (n = 3) Evidence D source
  Positive skin tests to chicken, turkey, dove, quail in all 3; IgE immunoblots bound proteins of similar weight across avian meats
• In tick-bite alpha-gal allergy the delayed anaphylaxis is to mammalian meat, and the diagnosis rests on IgE to beef, pork, lamb and milk together with no IgE to chicken, turkey and fish. — a 79-year-old woman with delayed anaphylaxis after pork, southeastern United States (n = 1) Evidence D source
  Reaction 3 hours after pork; IgE to galactose-alpha-1,3-galactose; chicken, turkey and fish IgE negative
• In 65 patients during the first year after sleeve gastrectomy, chicken, turkey, rabbit and minced meat were well tolerated while lamb, veal and pork were not. — 65 consecutive patients after laparoscopic sleeve gastrectomy, questionnaire at months 1, 3, 6, 9 and 12, Spain (n = 65) Evidence C source
  Chicken, turkey, rabbit, minced meat well tolerated; lamb, veal, pork not; most carbohydrates poorly tolerated
• In 135 preschool children, those eating chicken or turkey meat 3 or more times a week had about twice the urinary pyrethroid metabolite 3-PBA (0.79 versus 0.41 ng/mL). — 135 preschool-aged children, North Carolina and Ohio, weekly intake frequency of 65 foods and urinary pesticide biomarkers (n = 135) Evidence C source
  3-PBA 0.79±0.81 vs 0.41±0.39 ng/mL (p=0.013) for chicken/turkey 3 or more times a week vs less

What is still unknown

• A systematic scoping review of 525 poultry papers found that most research measured poultry only as a comparator to red meat or plant protein, with 366 observational studies, 64 experiments and no randomised trial of processed poultry. — 525 articles on poultry intake and human health, 83% in adults or older adults (n = 525 articles) Evidence C source
  212 on cancer, 41 on CVD morbidity/mortality, 32 on T2DM; 366 observational, 64 experimental, 76 reviews; no RCT on processed poultry

The bottom line

The rest of the evidence is observational, and it points two ways at once. Pooling 13 prospective studies with statistical substitution, replacing red meat with poultry went with 12 percent lower coronary heart disease risk and 8 percent lower all-cause mortality. In 22 cohorts, the highest white meat intake carried 6 percent lower all-cause mortality and no change in cardiovascular death or non-fatal events. Against that, among 1.97 million adults in 31 cohorts followed a median of 10 years, each extra 100 g of poultry a day was associated with 8 percent higher incidence of type 2 diabetes, a signal the authors themselves call weaker under alternative modelling assumptions and smaller than the one for processed meat. A correction notice to that paper exists and its text could not be read this run. These are associations in people who chose what they ate, not effects measured in a trial. The reason the picture stays blurred is visible in a scoping review of 525 poultry papers: 366 were observational, 64 experimental, most measured poultry only as a comparator to red meat or plant protein, and not one randomised trial tested processed poultry. Two practical notes. Portions in US survey measures put a rotisserie chicken breast without skin at 120 g, a cup of diced meat at 135 g for either bird, and a slice at 30, 60 or 85 g depending on thickness. On cooking, USDA FSIS names one safe internal temperature for whole and ground poultry, 165 F or 74 C, measured with a thermometer, and says colour is not a reliable sign that the meat is done. Roasting costs some of the B vitamins by the USDA group factors, which date from 1975 and were never measured on a particular cut: about 70 percent of thiamin retained in chicken against 65 in turkey, 80 percent of vitamin B6 against 70, folate 60 and vitamin B12 65 in both, with zinc untouched. Iron is the one place where poultry behaves oddly. In 45 women aged 35 to 45, heme iron absorbed at 10.3 percent on its own fell to 4.9 percent when eaten with chicken, while beef left it alone. A scoping review of 77 studies on the meat factor found the opposite direction for meals built on plants, where adding muscle tissue of any kind raised iron and zinc absorption with no clear difference between red meat, poultry and fish. Both were single-meal absorption measurements, and nobody has followed either into iron status, which is why the answer here is genuinely unresolved. The safety findings are about raw meat in shops, not about dinner. Across 131 surveys, Campylobacter was found in 51.9 percent of poultry product samples, the highest of any food category, which is contamination of the raw product rather than a measure of illness after proper cooking. Methicillin-resistant Staphylococcus aureus pooled at 13 percent of turkey meat samples and 5 percent of chicken in 51 studies, with North America lowest at 1 percent, and a Dutch survey of 2,217 retail samples found 35.3 percent of turkey and 16.0 percent of chicken positive. Neither study showed what share of human infection comes from that meat. Handle raw poultry as the source it is and cook it to temperature. On allergy, three adults who reacted to bird meat and not to eggs tested positive to chicken, turkey, dove and quail alike, so a reaction to one bird can extend to the others, on the evidence of three patients. In tick-bite alpha-gal allergy the reverse holds, and negative IgE to chicken and turkey is part of how that mammalian meat allergy is recognised. One more for parents: among 135 preschool children, those eating chicken or turkey three or more times a week had about double the urinary pyrethroid metabolite 3-PBA, 0.79 against 0.41 ng/mL, measured once, with a metabolite common to several pyrethroids and with no health outcome attached.

Sources

1. chtk-c2-21 · reference dataset
   Chicken, breast, boneless, skinless, raw | Protein 22.525 G range 21.5625-23.375 | Total lipid (fat) 1.934 G range 1.31-3.1 n=8 | Iron, Fe 0.3543 MG range 0.304-0.413 n=8 | Zinc, Zn 0.6545 MG range 0.555-0.796 n=8 | Cholesterol 72.73 MG range 64.0-83.4 n=8 || Turkey, ground, 93% lean/ 7% fat, raw | Protein 17.34375 G range 16.5625-18.1875 | Total lipid (fat) 9.591 G range 7.75-14.58 n=8 | Iron, Fe 1.087 MG range 0.972-1.33 n=8 | Zinc, Zn 2.95 MG range 2.43-3.37 n=8 | Cholesterol 82.26 MG range 78.0-94.2 n=8
   USDA FoodData Central, Foundation Foods, release 2026-04-30 (variability_search.py) · checked 2026-09-23
2. chtk-c2-18 · cross-sectional survey
   Among children, pork intake (0.76 to 0.51 g/kg) decreased, but chicken (0.98 to 1.28 g/kg), all poultry (1.18 to 1.55 g/kg), egg (0.63 to 0.69 g/kg), and legume (0.35 to 0.54 g/kg) intake increased (all P<0.05).
   PLoS One, 2020 · checked 2026-09-23
3. chtk-c2-23 · reference dataset
   Chicken breast, rotisserie, skin not eaten | 1 cup, cooked, diced 135 g | 1 breast 120 g | 1 small or thin slice 30 g | 1 medium slice 60 g | 1 large or thick slice 85 g | 1 oz, cooked 28 g || Turkey, light meat, roasted, skin not eaten | 1 small or thin slice 30 g | 1 medium slice 60 g | 1 large or thick slice 85 g | 1 cup, cooked, diced 135 g | 1 oz, boneless, cooked, skinless 28 g | Quantity not specified 85 g
   USDA FNDDS (Food and Nutrient Database for Dietary Studies), fdc_id 2705964 and 2706109 · checked 2026-09-23
4. chtk-c2-08 · RCT
   Forty-five women (35-45 year) were randomly assigned to three iron (Fe) absorption sub-studies, which measured the effects of dietary animal proteins on the absorption of heme Fe...Study 2: the bioavailability from heme alone (10.3%) was reduced (p<0.05) when it was blended with fish (7.1%) and chicken (4.9%), however it was unaffected by beef.
   Food Chem, 2016 · checked 2026-09-23
5. chtk-c2-09 · scoping review
   We identified 77 articles eligible for inclusion, 52 of which were conducted in human subjects, 24 in animal models, and 1 in both. The addition of muscle tissue and muscle tissue fractions to single plant-based meals steadily increased absorption of iron and zinc across studies...No clear differences emerged between red meat, poultry, and fish in promoting the meat factor effect.
   Adv Nutr, 2022 · checked 2026-09-23
6. chtk-c2-14 · agency advice
   FSIS recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer...Cook ground poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
   USDA FSIS, Doneness Versus Safety · checked 2026-09-23
7. chtk-c2-22 · reference dataset
   USDA-RETN-R6:805 CHICKEN,ROASTED | thiamin_mg 70% | vitamin_b6_mg 80% | niacin_mg 80% | riboflavin_mg 90% | iron_mg 90% | folate_total_ug 60% | vitamin_b12_ug 65% | zinc_mg 100% || USDA-RETN-R6:1805 TURKEY,ROASTED | thiamin_mg 65% | vitamin_b6_mg 70% | niacin_mg 90% | riboflavin_mg 85% | iron_mg 95% | folate_total_ug 60% | vitamin_b12_ug 65% | zinc_mg 100%
   USDA Table of Nutrient Retention Factors, Release 6 (2007) · checked 2026-09-23
8. chtk-c2-04 · meta-analysis of cohorts
   Replacing total red meat with poultry (RR, 0.88, 95%CI, 0.82-0.96; I2 = 0%)...The replacement of total red meat with fish/seafood (RR, 0.92, 95%CI, 0.89-0.96; I2 = 86.9%), poultry (RR, 0.92, 95%CI, 0.90-0.95; I2 = 61.6%)
   Nutr Rev, 2022 · checked 2026-09-23
9. chtk-c2-05 · meta-analysis of cohorts
   with HRs of 1·10 (95% CI 1·06-1·15) per 100 g/day of unprocessed red meat (I2=61%), 1·15 (1·11-1·20) per 50 g/day of processed meat (I2=59%), and 1·08 (1·02-1·14) per 100 g/day of poultry (I2=68%)...The findings for poultry consumption were weaker under alternative modelling assumptions. Replacing processed meat with unprocessed red meat or poultry was associated with a lower incidence of type 2 diabetes.
   Lancet Diabetes Endocrinol, 2024 · checked 2026-09-23
10. chtk-c2-06 · meta-analysis of cohorts
    When comparing the highest versus the lowest consumption of white meat, the pooled OR and pertinent 95% CI were 0.94 (0.90, 0.97, p < 0.001) for all-cause mortality, 0.95 (0.89, 1.01, p = 0.13) for CV mortality, and 0.99 (0.95, 1.02, p = 0.48) for non-fatal CV events.
    Nutrients, 2021 · checked 2026-09-23
11. chtk-c2-20 · post hoc analysis of RCT, observational exposure
    More frequent consumption of chicken at dinner, in place of beef and seafood, was associated with greater reductions in SBP (p = 0.034 and p = 0.047 for replacing beef and seafood, respectively) and DBP (p = 0.021 and p = 0.043, respectively). Frequency of chicken, beef, and seafood intakes at dinner did not associate with the reductions in serum TC, TG, HDL, or LDL.
    Nutrients, 2026 · checked 2026-09-23
12. chtk-c2-11 · meta-analysis of prevalence studies
    a total of 131 articles were included in the meta-analysis after screening and assessment. From the meta-analysis conducted at a 95% confidence interval, Campylobacter was highly prevalent in poultry products (51.9% [47.0-56.7])
    Crit Rev Food Sci Nutr, 2026 · checked 2026-09-23
13. chtk-c2-12 · meta-analysis of prevalence studies
    Pooled MRSA prevalence (95% confidence interval [CI]) in turkeys, turkey meat, broilers, and chicken meat was 36% (1 to 78%), 13% (1 to 28%), 5% (2 to 9%), and 5% (3 to 8%), respectively...North America had the lowest (1%; 95% CI, 0 to 2%).
    J Food Prot, 2018 · checked 2026-09-23
14. chtk-c2-13 · prevalence survey
    MRSA strains were isolated from 264 (11.9%) of 2217 samples analyzed. Isolation percentages for the meat species were: beef (10.6%), veal (15.2%), lamb and mutton (6.2%), pork (10.7%), chicken (16.0%), turkey (35.3%), fowl (3.4%) and game (2.2%).
    Int J Food Microbiol, 2009 · checked 2026-09-23
15. chtk-c2-01 · meta-analysis of RCTs
    A total of 124 RCTs were identified, and 8 studies involving 406 subjects met the prespecified entry criteria and were included in the analysis...-8.2 ± 4.2 vs. -8.9 ± 4.4 for low-density lipoprotein cholesterol (P = .905)...Changes in the fasting lipid profile were not significantly different with beef consumption compared with those with poultry and/or fish consumption.
    J Clin Lipidol, 2012 · checked 2026-09-23
16. chtk-c2-02 · RCT crossover
    Analysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content...Primary outcomes did not differ significantly between red and white meat.
    Am J Clin Nutr, 2019 · checked 2026-09-23
17. chtk-c2-03 · RCT crossover
    An open-label, randomised, cross-over study was carried out in thirty-six nuns who consumed either lamb or chicken three times per week for 5-week periods with their usual diet...The results showed neither between-diet differences in lipid responses nor differences from baseline in total cholesterol, LDL-cholesterol or TAG for any diet period.
    Br J Nutr, 2012 · checked 2026-09-23
18. chtk-c2-24 · regulation
    provided that the food is a seafood or game meat product and as packaged contains less than 10 g total fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per reference amount customarily consumed and per 100 g
    21 CFR 101.62, Nutrient content claims for fat, fatty acid, and cholesterol content of foods · checked 2026-09-23
19. chtk-c2-10 · RCT crossover
    A total of 15 healthy subjects completed a 3-phase randomized, crossover metabolic study. During each 1-week phase subjects consumed a standard metabolic diet containing beef, chicken or fish...Mean saturation index for calcium oxalate was highest for beef (2.48), although the difference attained significance only compared to chicken (1.67, p = 0.02) but not to fish (1.79, p = 0.08).
    J Urol, 2014 · checked 2026-09-23
20. chtk-c2-15 · case series
    Skin tests were positive in all 3 patients to chicken, turkey, dove, quail, and yellow fever vaccine and negative to egg...Patients allergic to one bird meat may be allergic to others, including game birds, probably because of cross-reacting allergens.
    J Allergy Clin Immunol, 1999 · checked 2026-09-23
21. chtk-c2-16 · case report
    Diagnosis can be made by the presence of specific IgE to beef, pork, lamb, and milk, and the lack of IgE to chicken, turkey, and fish.
    J Allergy Clin Immunol Pract, 2014 · checked 2026-09-23
22. chtk-c2-17 · prospective cohort
    Sixty-five patients were included in the study...Regarding meat intake, chicken, turkey, rabbit, and minced meat were well tolerated, whereas lamb, veal, and pork were not.
    Obes Surg, 2020 · checked 2026-09-23
23. chtk-c2-19 · cohort
    For 3-PBA, mean urinary metabolite concentrations were statistically significantly greater in children consuming chicken/turkey meats (0.79±0.81 versus 0.41±0.39, p=0.013) ≥3 times a week compared to <3 times a week.
    Food Chem Toxicol, 2013 · checked 2026-09-23
24. chtk-c2-07 · scoping review
    Among the 525 included articles, 366 were observational, 64 were experimental, and 76 were reviews and meta-analyses...A paucity of research exists to support poultry as health-promoting foods, with most research only indirectly assessing poultry intake compared with other foods of interest (e.g., red meats or plant-based protein foods). No randomized controlled trials and only 1% of OBS assessed the influence of processed poultry intake on human health.
    Adv Nutr, 2022 · checked 2026-09-23