Khaberni - Nutrition and food safety experts have revealed the most dangerous parts of chicken when consumed by humans, warning that some of these parts may contain heat-resistant parasites and bacteria, while other parts may contain fats or toxic substances that accumulate in them.
Alexander Oumnov, a lecturer in the Department of Basic Medical Sciences at the Medical College of the State University of Azerbaijan for Education, told NEWS.ru that chicken lungs can contain parasites resistant to high temperatures, making them dangerous even after cooking.
He said that the chicken head could also be dangerous due to the accumulation of harmful substances in it. Oumnov added: "The chicken lungs contain a large number of harmful parasites and bacteria that are not destroyed during cooking. And do not eat chicken tails, known as 'Pope's nose', for the same reason, no matter how much you want it."
Oumnov emphasized that fresh chicken liver is beneficial when eaten in moderation, as it contains copper, vitamin B12, and iron, pointing out that moderation in consumption is key to avoiding risks.
Food safety experts warned that pathogens found in raw or undercooked chicken, such as salmonella and campylobacter, can cause serious symptoms including diarrhea, fever, and stomach cramps, and about 48 million people worldwide are affected annually by foodborne illnesses.
Darren Detwiler, an associate professor of food policy at Northeastern University in Boston, Massachusetts, confirmed that the pink color in chicken does not always indicate the level of doneness, as pink chicken can remain safe to eat after cooking, while white chicken can sometimes be undercooked.
He explained that the best way to ensure that chicken is cooked is to use a cooking thermometer, ensuring that the center of the meat reaches at least 74 degrees Celsius.
The report also emphasized the dangers of consuming certain parts of the chicken, such as the skin, intestines, lungs, head, feet, and bone marrow, pointing out that they may contain fats, bacteria, parasites, or toxic substances. On the other hand, parts such as chicken breast or fresh liver can be safely consumed after proper cooking, with care taken to clean them and cook at an appropriate temperature to reduce health risks.
A recent study conducted by Italian scientists showed that regular chicken consumption, even as a healthy protein option, could double the risk of dying from 11 different types of cancer, particularly those related to the digestive system, such as stomach and intestinal cancers.
According to the Daily Mail, researchers analyzed dietary data and health of nearly 5,000 people, most in their fifties, over the course of about twenty years. They found that people who consumed more than 300 grams of chicken per week—approximately four times—had twice the risk of dying from digestive system cancers compared to those who consumed less than one serving a week.
Researchers also noted that consuming more than four servings of chicken per week was associated with a 27% increased likelihood of death from any cause. They pointed out that this risk appeared greater in men compared to women, without being able to pinpoint the reason accurately.
Experts confirmed that safe chicken consumption depends on choosing the right parts, proper cooking, and proper cleaning, to avoid foodborne illnesses and ensure consumers receive the necessary protein without exposing themselves to potential health risks.
