Besides being rich in protein, poultry meat is good source of phosphorus and other minerals, and of B-complex vitamins. It contains less fat than most cuts of beef and pork. Poultry meat is low in harmful trans fats, but high in beneficial monounsaturated fats – which make up about half of the total. Eggs are a good source of high biological-value protein and easily digestible.

Because of their inadequate diets, poor people living in low-income regions such as in sub-Saharan Africa and South Asia are particularly vulnerable to a number of diseases. Eating more poultry meat and eggs can substantially benefit such people, especially pregnant women, children and the elderly. There is a growing evidence that poultry meat can make a significant difference in fighting child malnutrition.

The question of cholesterol in eggs – which prompted a decline in consumption in many developed countries – was once seen as an important issue but has now been largely superseded. Attempts to reduce cholesterol in eggs have not only proved impractical but are considered unnecessary these days. Consumption of one or two hen’s eggs a day is no longer considered a risk factor to human health for most of the population.