Meat holds an important place in diet. Experts recommend meat in everybody’s diet regardless of the age, which is confirmed in the Healthy Food and Physical Activity Pyramid updated recently by the Institute of Food and Nutrition. Its authors place meat next to fish, eggs and legumes. However, a type of meat we choose is also significant. [1]
In the light of recent studies, poultry meat is a reasonable choice. Scientists have proven that it does not increase the risk of developing diet-related diseases such as diabetes, cardiovascular disease or arterial hypertension, which are becoming more and more common among the people from developed countries. [2]
While examining the content of nutrients in poultry, it is worth paying special attention to turkey. Its fillet and leg (without the skin) are low in saturated fatty acids, whose limitation in diet helps to maintain a healthy level of cholesterol in blood. This type of meat is also rich in protein, which contributes to the increase in muscle mass and helps to maintain healthy bones. Turkey is also the source of vitamins D, B2, B3, B6, B12, potassium and phosphorus. [3]
How not to lose nutritional properties of turkey meat in our meals? It is worth choosing roast, goulash or chops from a grill or a non-stick frying pan and giving up coating. In this way we will not increase the amount of calories in the dish.
Author: dr inż. Joanna Neuhoff-Murawska, dietitian, expert of the “Turkey from Europe – under the wings of quality” programme
[1]Piramida zdrowego żywienia i aktywności fizycznej dla osób dorosłych https://ncez.pl/upload/piramida-dla-doroslych-opis866.pdf
[2]Nimptsch K., Bernstein A. M., Giovannucci E. i wsp. Dietary Intakes of Red Meat, Poultry, and Fish During High School and Risk of Colorectal Adenomas inWomen. American Journal of Epidemiology 2013;178:172–183.
[3]M. Michalczuk, A. Siennicka: „Właściwości dietetyczne mięsa różnych gatunków drobiu utrzymywanych w alternatywnych systemach chowu”. SGGW Warszawa; Przegląd hodowlany nr 11/2010
