Concentrations of antibiotic residues vary between different edible muscle tissues in poultry.
More Antibiotics In White Meat or Dark Meat?, 4.0 out of 5 based on 3 ratings
Concentrations of antibiotic residues vary between different edible muscle tissues in poultry. In which muscles do antibiotic residues concentrate the most? White meat, dark meat, or both the same? And the answer is, white meat. Significantly more antibiotic residues in breast meat compared to thigh. Those were the only two tested, though. “Even though the present study found greater residue concentrations in breast versus thigh muscle tissues, the possibility also exists that other edible muscle tissues (e.g., legs or wings) could have even higher levels.”
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Kerry Skinner.
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How long does it take to reduce one's body load of antibiotics from meat? Just days! See yesterday’s NutritionFacts.org video-of-the-day Lowering Dietary Antibiotic Intake. Our exposure to drugs given to chickens and turkeys may be one reason poultry consumption has been associated with significantly higher lymphoma and leukemia risk. See EPIC Findings on Lymphoma and Chicken Dioxins, Viruses, or Antibiotics? A Carcinogenic Retrovirus Found in Eggs and poultry may also be playing a role.
For some context, please check out my associated blog post: How To Reduce Dietary Antibiotic Intake
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