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Effects of daily consumption of Chinese chicken soup on energy and macronutrients intake
- 1 YKPAO School
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Abstract
Through various media, people have become increasingly aware of the importance of maintaining a healthy diet, with Cantonese soup, especially chicken soup, emerging as a popular choice due to its comforting and potentially medicinal properties. Chicken soup is valued not only for its rich protein and essential vitamins but also for its hydration benefits and the possibility of easing symptoms of respiratory infections through its anti-inflammatory effects. Despite its recognized health benefits, the specific impact of daily consumption of Cantonese chicken soup on energy levels and nutrient intake remains understudied, prompting further research into its effects on high school students' dietary health. In this three-week randomized controlled trial, sixteen participants including 6 girls and 10 boys from the same high school (mean age 16 years) were included in the analysis. Dietary information, energy levels, and nutrient intakes were gathered using two ASA 24 questionnaires, with the calculations performed by ASA24. Independent samples t-tests and chi square tests were used to compare continuous and categorical variables between the intervention group and the control group, respectively. Paired t-tests were performed to compare pre- and post-ASA24 responses in total energy and macronutrient intakes. Daily consumption of Chinese chicken soup does not seem to improve total energy intake, but it significantly increased % total energy intake from carbohydrates (p<0.05). Further studies with a larger sample size are warranted to confirm the finding.
Keywords
healthy diet, chicken soup, daily consumption
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Cite this article
Hu,J. (2024). Effects of daily consumption of Chinese chicken soup on energy and macronutrients intake. Journal of Food Science, Nutrition and Health,2,1-4.
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The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.
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Journal：Journal of Food Science, Nutrition and Health
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