Reminder:
Although chicken is delicious, if it is cooked by frying, deep-frying, or roasting, it may not only produce carcinogens, but also have the risk of excessive calories. Just try it once in a while, and it is not recommended to eat more.
Reviewer:
Chen Jilan | Researcher at Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Post Scientist of National Layer Industry Technology System
Li Yuanyuan丨Registered Dietitian
references
[1] Xin Xiangfei, Zheng Maiqing, Wen Jie, Wang Jimin. Situation Analysis, Future Outlook and Countermeasures of my country’s Broiler Industry in 2020 [J]. China Journal of Animal Husbandry, 2021,2.
[2] Yang Yuexin. The 6th edition of Chinese Food Composition Table, Peking University Medical Press, 2018.
[3] Chinese Nutrition Society. Dietary Guidelines for Chinese Residents [M]. People’s Medical Publishing House: Beijing, 2016.
[4] Zhang Wenfeng. Distribution characteristics and health risks of heavy metals in broiler chicken tissues in the Pearl River Delta region [D]. Graduate School of Chinese Academy of Sciences (Guangzhou Institute of Geochemistry), 2015.
[5] Li Jian, Si Lifang, Wei Gangang. Color Atlas of Chicken Anatomy [M]. Chemical Industry Press, 2014.
[6] Chen Min, He Min. Research progress on age-related degeneration of poultry supracoelomal bursa [J]. Animal Husbandry and Feed Science, 2015, 000(004):40-41.
*Produced by the content team of Tencent Medical Code