Poultry

Poultry — chicken, turkey, and to a lesser extent duck and rabbit — is a lean protein source in the Mediterranean diet. It is consumed in moderate amounts and typically prepared by grilling, roasting, or braising with herbs, garlic, and olive oil, rather than by deep-frying.

Nutritional Profile

Poultry is lower in saturated fat than red meat and provides:

• High-quality protein: Approximately 25–30g of protein per 100g serving
• B vitamins: Niacin (B3), pyridoxine (B6), and B12 — supporting energy metabolism and neurological function
• Low saturated fat: Skinless chicken breast contains approximately 3–4% fat, of which only a fraction is saturated
• Minerals: Phosphorus, selenium, and zinc

Mediterranean Role

The mediterranean-diet pattern emphasizes poultry as a preferred alternative to red meat. The lyon-diet-heart-study explicitly replaced red meat with poultry in the intervention group, limiting beef, pork, and lamb while increasing fish and chicken intake.

Poultry is prepared in Mediterranean cuisine in several characteristic ways:

• Grilled with herbs: Chicken souvlaki (skewered, grilled with olive oil, lemon, and oregano)
• Roasted with vegetables: Chicken baked with tomatoes, olives, and capers (类皮达尔式)
• Braised in tomato-based sauces: Turkey or chicken legs braised with peppers, onions, and Mediterranean herbs

Cardiovascular Considerations

Swapping poultry for red meat in the Mediterranean pattern contributes to lower saturated fat intake and supports the lipid profile goals of secondary-cardiovascular-prevention. However, processed poultry (e.g., breaded chicken nuggets, deli turkey slices) is not equivalent to whole cuts — processed forms introduce sodium and added fats that undermine the cardiovascular benefit.