Answer:

Despite its popularity as a healthy food, consuming chicken breast excessively is not beneficial. Individuals, whether aiming for weight loss or not, should limit intake to two to three times per week. Overconsumption can lead to nutritional imbalances and strain on vital organs, according to Associate Professor, Doctor Nguyen Trong Hung from the National Institute of Nutrition.

Chicken breast is a primary food choice in many diets, especially for those prioritizing health, regaining energy, improving memory, reducing stress, or seeking muscle development. It is valued for its high protein content and relatively low fat. Chicken meat in general provides abundant protein and nutrients, but the breast portion stands out.

Nutritionally, chicken breast is lean; approximately 80% of its calories come from protein, with only 20% from fat. This makes it significantly leaner than other chicken parts like thighs or wings. It is also classified as white meat, a type consistently recommended for its fewer adverse effects compared to red meat.

However, overindulgence carries risks. Eating too much chicken breast over an extended period can cause nutritional and micronutrient imbalances. It also burdens the digestive system, as chicken breast is a difficult-to-digest food. The body's processing of large amounts of excess protein can stress the liver and kidneys, potentially impairing their function. Furthermore, consumers face risks from chemical residues if they purchase uninspected or unknown-origin poultry. Improper storage of large quantities for future consumption also poses a risk of bacterial contamination.

For optimal health, preparing chicken breast by boiling is recommended. A balanced diet is crucial; avoid focusing solely on one food type. Those pursuing weight loss should combine consistent exercise with a balanced diet for six months. This includes limiting fats, fried foods, and processed meals. Instead, prioritize boiled and steamed dishes, and consume a diverse range of foods to ensure intake of all essential nutrient groups.

Associate Professor, Doctor Nguyen Trong Hung

National Institute of Nutrition