现代肉鸡来自脂肪的能量多于来自蛋白质的能量，其omega-6与omega-3的比例高达9:1，而不是推荐的2:1。

支持该说法的研究 (1)

• Fat content of UK chickens

  Wang Y et al.. Public Health Nutr 2010 · PMID 19728900 · DOI 10.1017/S1368980009991157
  其他被 Tayebat 档案网站引用全文，含结构化偏倚风险评估★ 关键研究

  Whole chickens with skin had more energy from fat than protein; skinless breast was lean, and organic chickens were similar.

  The modern broiler provides more energy from fat than from protein, with an omega-6:omega-3 ratio up to 9:1 instead of the recommended 2:1.

  该研究是否支持这一具体说法？ 部分支持 · 方法学质量: 低 · 证据确定性：见该说法的总体评估

  原始文献 · 科学细节

  研究通俗解读

  研究人员想了解什么？

  What is the fat content of chickens sold to the public?

  研究是如何开展的？

  Descriptive analysis of fat content and fatty-acid composition of chickens sold in England

  研究了多少人、动物或样本？

  Total number not reported; groups of 1-12 samples; UK supermarket, farm, media- and football-club-supplied chickens

  实际发现了什么？

  Whole birds with skin: fat-to-protein energy ratio 3.1 (conventional) and 2.1 (organic); skinless breast fillets low in fat; n-6:n-3 ratio up to about 9-10:1 in both organic and conventional samples.

  观察到的效应有多大？

  Descriptive

  研究结果对日常生活意味着什么？

  Removing skin reduces fat.

  该研究有哪些局限？

  Unknown total sample size, tiny groups, opportunistic sourcing, no statistics, historical data from different methods.

  它对 Elawady 的具体说法说明了什么？

  Weak support.

  研究结果是否适用于德国和欧洲？

  Low.

  从该研究中明确不能得出什么结论？

  Cannot represent all chicken, cannot attribute fat to industrial production (organic was similar), and says nothing about health effects; does not apply to skinless breast meat.

  科学细节 →

该组中没有被标记为关键研究的研究。

与该说法相矛盾或限制该说法的研究 (0)

该组中没有研究。

结果不一或不明确的研究 (2)

• Chicken with skin gets about as much energy from fat as from protein; breast without skin is lean

  U.S. Department of Agriculture, Agricultural Research Service. FoodData Central (SR Legacy) 2019
  其他独立交叉核查已核查全文

  With skin, energy from fat (1.12 x protein) slightly exceeds protein; skinless breast is lean (0.26). The n-6:n-3 ratio is high in both.

  Meat with skin: fat energy slightly exceeds protein energy (1.12) and n-6:n-3 proxy about 16; skinless breast: fat energy is about a quarter of protein energy.

  该研究是否支持这一具体说法？ 部分支持 · 方法学质量: 中 · 证据确定性：见该说法的总体评估

  原始文献 · 科学细节

  研究通俗解读

  研究人员想了解什么？

  What is the energy, fat, protein and fatty-acid composition of roasted broiler meat with and without skin?

  研究是如何开展的？

  National food composition database entries

  研究了多少人、动物或样本？

  database values

  实际发现了什么？

  Breast meat only, roasted: 165 kcal, protein 31.02 g, fat 3.57 g, 18:2 0.59 g, 18:3 0.03 g, EPA 0.01 g, DHA 0.02 g. Meat and skin, roasted: 239 kcal, protein 27.3 g, fat 13.6 g, 18:2 2.57 g, 18:3 0.11 g, EPA 0.01 g, DHA 0.04 g. Calculated (stats/C-CHK-11_fat_protein.py): fat:protein energy ratio 0.26 (breast) and 1.12 (meat and skin); 18:2/(18:3+EPA+DHA) about 9.8 and 16.1.

  观察到的效应有多大？

  Breast meat only, roasted: 165 kcal, protein 31.02 g, fat 3.57 g, 18:2 0.59 g, 18:3 0.03 g, EPA 0.01 g, DHA 0.02 g. Meat and skin, roasted: 239 kcal, protein 27.3 g, fat 13.6 g, 18:2 2.57 g, 18:3 0.11 g, EPA 0.01 g, DHA 0.04 g. Calculated (stats/C-CHK-11_fat_protein.py): fat:protein energy ratio 0.26 (breast) and 1.12 (meat and skin); 18:2/(18:3+EPA+DHA) about 9.8 and 16.1.

  研究结果对日常生活意味着什么？

  Whether chicken is 'fatty' depends on the skin; omega-6 dominates in both cases.

  该研究有哪些局限？

  Older US analyses; not modern EU/Egyptian birds; 18:3 undifferentiated; AA and DPA not retrieved

  它对 Elawady 的具体说法说明了什么？

  Partly supports the claim for whole chicken with skin; contradicts it for skinless breast.

  研究结果是否适用于德国和欧洲？

  Composition of EU broilers is broadly similar but was not checked here.

  从该研究中明确不能得出什么结论？

  Does not compare modern with older birds.

  科学细节 →

• Processed chicken products are much fattier than plain chicken meat

  Gibbs RA et al.. Food Chem 2013 · PMID 23411307 · DOI 10.1016/j.foodchem.2012.11.002
  检测 / 残留研究独立交叉核查已核查摘要

  Nuggets and burgers had much more fat than chicken meat; organic and conventional meat were similar.

  Composition varies by product form (processed vs whole); conventional and organic similar; fat-rich only in processed products.

  该研究是否支持这一具体说法？ 部分支持 · 方法学质量: 中 · 证据确定性：见该说法的总体评估

  原始文献 · 科学细节

  研究通俗解读

  研究人员想了解什么？

  Does fatty acid composition of chicken differ by price range (economy, standard, organic) and product type?

  研究是如何开展的？

  Retail survey of skinless breast/leg portions and processed products from four UK supermarkets

  研究了多少人、动物或样本？

  not stated in abstract

  实际发现了什么？

  Few significant differences among price ranges for skinless breast and leg; supermarket had no effect. Processed products (burgers, nuggets) had much higher fat and SFA and lower long-chain n-3 than whole meat. No evidence that organic breast or leg meat had a more favourable fatty acid composition.

  观察到的效应有多大？

  Few significant differences among price ranges for skinless breast and leg; supermarket had no effect. Processed products (burgers, nuggets) had much higher fat and SFA and lower long-chain n-3 than whole meat. No evidence that organic breast or leg meat had a more favourable fatty acid composition.

  研究结果对日常生活意味着什么？

  Choose plain, skinless chicken rather than processed products if you want lean meat.

  该研究有哪些局限？

  Sample size not in abstract; UK only

  它对 Elawady 的具体说法说明了什么？

  Limits the claim: fattiness depends on product and skin, not on 'modern broiler' per se.

  研究结果是否适用于德国和欧洲？

  UK data, close to EU.

  从该研究中明确不能得出什么结论？

  No fat:protein ratio given in abstract.

  科学细节 →

该组中没有被标记为关键研究的研究。