50 percent of the DNA in the chicken used in Subway sandwiches comes from a chicken, according to a new study. Researchers say that the number should be 100 percent if it is chicken.
CBC did a DNA test of chicken from various fast-food restaurants in Canada and found most of the restaurants contained approximately 100 percent chicken DNA, except for Subway. For example, McDonald’s Country Chicken had an average of 84.9 percent chicken DNA and Wendy’s Grilled Chicken Sandwich had an average of 88.5 percent Chicken DNA.
Meanwhile, the results of the study found Subway’s oven-roasted chicken contained 53.6% chicken DNA. Meanwhile, Subway’s chicken strips only had 42.8% chicken DNA. The rest of it contained soy DNA.
Researchers were so surprised by the DNA results they checked the Subway chicken twice. In a statement, Subway Canada disagreed with the findings and claimed that their chicken is “100% white meat” with 1% or less of soy ingredients.
“Our chicken strips and oven roasted chicken contain 1% or less of soy protein,” Subway explained in a statement. “We use this ingredient in these products as a means to help stabilize the texture and moisture. All of our chicken items are made from 100% white meat chicken which is marinated, oven roasted and grilled.”
Subway added, “We tested our chicken products recently for nutritional and quality attributes and found it met our food quality standards. We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients.”
Overall, researchers argued that fast food chicken has 25% less protein than you would receive from chicken cooked at home. Also, the levels of sodium were seven to 10 times higher than “unadulterated chicken.”