Can chicken breast meat reduce the risk of cardiovascular and cerebrovascular diseases?

Chicken breast may potentially reduce the risk of cardiovascular and cerebrovascular diseases to some extent, but its effects may vary among individuals and it cannot replace medications for disease prevention or treatment.

Chicken breast is considered white meat, which contains less saturated fatty acids and more unsaturated fatty acids compared to red meats such as pork and beef. Consuming it in moderation can help lower blood levels of low-density lipoprotein (LDL) cholesterol, thereby reducing the risk of cardiovascular and cerebrovascular diseases. Meanwhile, chicken breast is rich in high-quality protein, which helps maintain cardiovascular health.

Although chicken breast is nutritious, excessive consumption may lead to nutritional imbalance, increased gastrointestinal burden, and even higher risks of obesity and cardiovascular diseases. It is best to use cooking methods such as steaming, boiling, or grilling with minimal oil and salt to preserve its health benefits. It's important to note that chicken breast is a food product and cannot replace medications in treating diseases or fully prevent them.

In daily life, a diversified diet should be maintained, ensuring the intake of various nutrients, including vitamins, minerals, and dietary fiber, to support overall health.