Chicken feet are not particularly high in nutrients and carry a low risk of toxicity. However, it is still important to choose them carefully and consider the quantity consumed.
Alongside the high demand for consumption, chicken feet have sparked many debates regarding their impact on the health of consumers. Many people are hesitant and believe that eating chicken feet may be a cause of hand tremors or some serious illnesses.
A Traditional Medicine
In an interview, Associate Professor Dr. Nguyen Duy Thinh, a former lecturer at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology, stated that there are not many nutrients in chicken feet. However, they do offer some benefits for consumers.
“In traditional medicine, the yellow skin of chicken feet is peeled off, dried, roasted, and used in some medicinal recipes. For healthy individuals, chicken feet can also provide a small amount of minerals for the body,” he said.
Regarding the hearsay about chicken feet, the expert confirmed that consuming this food does not cause hand or foot tremors, poisoning, or cancer.
In agreement, Dr. Cao Thi Thanh Huong, Head of the Traditional Medicine Clinic at the Agriculture General Hospital, mentioned that chicken feet have a beneficial effect on bone health. The belief that eating chicken feet causes tremors is incorrect, as this condition originates from the nervous system and is unrelated to chicken feet.
Although not high in nutrients, chicken feet do provide certain benefits and do not directly cause illness. (Illustrative image: Delicious).
Nevertheless, consumers should also consider the source of chicken feet as well as the quantity consumed, to avoid adverse health effects.
Metabolic Disorders Due to Fat in Chicken Feet
According to Associate Professor Thinh, the skin of chicken feet contains a certain amount of fat, depending on the size of the feet. Therefore, consuming too many chicken feet over an extended period may increase blood fat levels, particularly in individuals with already high cholesterol.
Master, Doctor Doan Thi Tuong Vi from the Institute of Clinical Nutrition added: “Collagen is very beneficial for bone and joint issues. However, when we eat chicken feet in sufficient quantities to gain that positive effect, there is a high likelihood that the body will encounter conditions related to lipid metabolism disorders.”
The small amount of collagen from the tendons in chicken feet is insufficient to meet the needs of bones and joints, even when cooked thoroughly. Therefore, Dr. Tuong Vi advises everyone to supplement collagen through other means if they wish to improve bone health.
On the other hand, the fat in the skin and chicken feet is a form of saturated fat. Thus, consuming too much can have adverse effects on the body.
Theoretically, one gram of fat equals 9 calories, which is more than carbohydrates (4 calories) and protein (4 calories). This factor directly leads to issues of overweight and obesity when energy intake exceeds expenditure.
According to Dr. Tuong Vi, in addition to nutritional factors, chicken feet also raise concerns about food hygiene and safety as they are imported from various sources, often with unclear origins. In fact, many batches of chicken feet have been found to be moldy or spoiled. Therefore, consumers need to be cautious when using this food.
Pay Attention to Hygiene and Preparation Methods
“Unlike meat, chicken feet must be processed in large quantities to be brought to market. If the preservation process is not ensured, they can easily spoil. At this point, microorganisms will multiply, develop, and release toxins,” emphasized Associate Professor Thinh.
At high temperatures, microorganisms can be completely destroyed, but toxins do not disappear. Additionally, during the odor treatment process, restaurants may use harmful chemicals. These chemicals can lead to chronic illnesses and damage the liver and kidneys.
Chicken feet grilled at high temperatures may pose certain risks when consumed in excess. (Illustrative image: Journalawesome).
The expert also advises the public to avoid grilled chicken feet sold on the streets.
The reason is that consumers may not recognize foul odors because grilled or fried chicken feet at high temperatures become an appealing dish. Moreover, the process of cooking food at high temperatures can lead to the formation of toxic substances that cause cancer.
Associate Professor Thinh shared that many studies show that meat grilled over charcoal at temperatures of 500-600 degrees Celsius, with fat dripping onto the hot coals, creates polycyclic aromatic hydrocarbons (PAHs) that can be carcinogenic.
“When meat is roasted in an oven at temperatures of 80-100 degrees Celsius, creatine or creatinine in the food transforms into heterocyclic amines. This substance, when entering the body, goes to the liver and becomes toxic. From there, the toxins travel to the intestines, increasing the risk of colorectal cancer,” he explained.
Meanwhile, at temperatures above 200 degrees Celsius, many other types of PAHs can also be formed due to the breakdown of amino acids. These PAHs adhere to the charred parts of the meat. Therefore, consuming charred meat is very dangerous.