NCC Takes Exception with CDC Categorization of Poultry13 February 2012
US - "To name chicken products, let alone all of poultry, as one category that is a top contributor of sodium in diets is scientifically unfounded and paints an inaccurate and misleading picture for consumers," said NCC Vice President of Science and Technology Ashley Peterson, PhD, in response to the latest Vital Signs report from the Centers for Disease Control and Prevention (CDC).
In its report, CDC listed "poultry" as one of the top sources of sodium in the diet, along with pizza, bread, snacks and other food items and categories.
"Poultry is such a diverse category of products, and fresh poultry products are naturally low in sodium," Dr Peterson continued. "What is concerning is the impression consumers might be left with after reading this report that all chicken is high in sodium, which simply is not true."
According to the US Department of Agriculture nutrient database, a 3 ounce serving of roasted, skinless chicken contains only 86mg of sodium.
"Obviously, if a product is breaded or marinated, it may contain higher amounts of sodium, and that information is contained on the nutrition label of every product," added Dr Peterson. "Sodium is added for a number of reasons, including to enhance taste and flavor, preserve the product and improve its safety. Today's meat case is filled with many low-sodium options, as well."
"It is troubling that this report could steer consumers away from a healthy, lean protein source such as chicken," Dr Peterson concluded. "For consumers on a restricted diet or looking to reduce sodium in their diets, chicken is an excellent option that contains a high amount of protein and low amounts of fat. Consumers should take this report with a grain of salt."