Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Chicken is considered a scientifically supported food in the dietary management of anemia, particularly iron-deficiency anemia. Chicken, especially dark meat and organ meats like liver, contains heme iron, which is more efficiently absorbed by the human body compared to non-heme iron found in plant sources. Heme iron from animal sources has an estimated absorption rate of 15-35%, whereas non-heme iron is absorbed at a lower rate (2-20%). In addition to iron, chicken provides vitamin B12 and folate, both of which are essential for red blood cell production and the prevention of certain types of anemia.

Clinical dietary guidelines from organizations such as the World Health Organization and the Centers for Disease Control and Prevention recommend the consumption of iron-rich foods, including poultry, as part of a strategy to prevent and treat iron-deficiency anemia. However, chicken is generally less rich in iron compared to red meats like beef or lamb, but it remains a valuable source in mixed diets, especially for individuals who do not consume red meat. There is moderate-quality evidence from nutritional studies supporting the role of chicken in improving hemoglobin and ferritin levels among populations at risk for anemia. Therefore, the use of chicken for anemia is primarily scientifically supported, though it is not the most potent single dietary intervention.

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