May 20, 2004

Chicken Is Big Winner In US High-Protein Diet Trend

Of the three major meats in the U.S., chicken has benefited more than beef or pork from popular high-protein, low-carbohydrate diets, according to a survey conducted by PKS Research Partners for the National Chicken Council and the U.S. Poultry & Egg Association.
 
Among those following the high-protein, low-carbohydrate approach to dieting, twice as many people reported eating more chicken than eating more beef, and pork came in third among the major meats, according to the survey, the results of which were announced at a seminar for food writers held in Washington and broadcast via a press release from the NCC.
 
Furthermore, people overwhelmingly choose chicken as the most appropriate meat if "low-fat" is added to "low-carbohydrate" as a diet criterion, the survey showed.
 
"Chicken is a much bigger winner from low-carb diets than commonly realized," said Paul Prekopa of PKS Research Partners. "Chicken benefits from its low-fat reputation as well."
 
Demand for chicken strengthened over the past year as the low-carb diet philosophy took hold. A three-ounce serving of skinless chicken breast meat provides 24 grams of protein but less than two grams of total fat and, like other animal products, no carbohydrates.
 
The survey found that the high-protein, low-carbohydrate diet phenomenon has had at least some influence on the eating patterns and habits of 19% of the adults responding to the survey, divided about equally between those who said it had "quite a bit" of influence (9%) and those who said it had "some" influence (10%).
 
Twelve percent said it has had "very little" influence and 67% said it had no influence at all.
 
Women were more likely to be influenced by high-protein, low-carb diets, with 23% saying they have been influenced at least somewhat, compared with 15% of men. People aged 50 to 64 were somewhat more likely than other age categories to be on such diets, and higher-income people were more interested in them than other people.
 
After exploring the impact of the low-carbohydrate phenomenon on the respondents, the survey turned to asking how it has affected their choice of proteins. Of those who said that their eating habits were influenced "some" or "quite a bit" by the diets, the survey asked if they were eating more or less chicken, beef and pork.
 
Sixty-two percent said they were eating more chicken; 31% said they were eating more beef; and 28% said they were eating more pork.
 
On the other hand, 6% said they were eating less chicken, while 35% said they were eating less beef, and 25% ate less pork.
 
Respondents also were asked which of the major meats - beef, chicken, or pork - is "most appropriate" in a low-carbohydrate and low-fat diet. Sixty-seven percent of respondents chose chicken as the most appropriate meat in that context; while 14% chose beef and 9% chose pork.
 
"Chicken's long-term reputation for lower fat content is clearly still an asset," Prekopa said.
 
People eat chicken in some form an average of nearly six times in a two-week period, according to the survey.
 
The survey was conducted by telephone by PKS Research Partners on April 2 through 4, 2004. Responses were obtained from more than 1,000 respondents nationwide, aged 18 and older. The sample is projectable to the national adult population in 95 out of 100 cases with a margin for error of plus or minus 3.5%.
 
The National Chicken Council represents integrated chicken producer-processors, the companies that produce, process and market chickens. Member companies of NCC account for about 95% of the chicken sold in the U.S.
 
The U.S. Poultry & Egg Association is a national organization that represents its members in all aspects of poultry and eggs on both a national and an international level. Its mission revolves around research, education, communication, and product promotion.