Can I eat chicken when I have a fever?

Generally speaking, when the body temperature is not too high during a fever and the digestive function is normal, it is acceptable to consume a moderate amount of chicken. However, when the body temperature is elevated or the digestive function is impaired, eating chicken is not recommended. If in doubt, it's advisable to consult a doctor in advance. Detailed analysis is as follows:

If the fever temperature is below 38.5℃ and there are no significant digestive discomforts such as nausea, vomiting, or bloating, a small amount of lightly cooked chicken can be consumed. Chicken is rich in high-quality protein, which can provide energy and help restore physical strength. It is advisable to use cooking methods such as steaming or boiling, removing the skin and fat to avoid greasiness. At this time, the body's digestive function is not severely affected, and moderate consumption can help maintain nutritional intake and aid in recovery.

When the fever temperature exceeds 38.5℃, or when symptoms of weakened digestion such as loss of appetite, diarrhea, or abdominal pain occur, chicken should be avoided. Under high fever conditions, the body's metabolism accelerates, blood supply to the gastrointestinal tract decreases, and digestive enzyme activity diminishes. Chicken, being a high-protein food, is difficult to digest and may increase the gastrointestinal burden, causing bloating or indigestion. Additionally, the heat production from protein breakdown may interfere with fever reduction.

Diet during fever should follow the principle of being light and easily digestible. Whether to consume chicken should be determined based on body temperature and digestive status. If unsure whether it is suitable to eat chicken, consult a doctor or nutritionist. Also, ensure adequate hydration and sufficient rest to promote recovery.