What Is the Purpose of Modified Food Starch in Chicken?

Modified food starch is commonly used as a food additive, and although the chemicals used to alter the starch and food labels are subject to regulations, certain consumers might need to avoid it. Learning about the purpose of modified food starch in chicken can help you make choices for your health and your household when you shop -- and to create alternatives for your favorite chicken dishes.

Food companies commonly use modified food starch as a thickening agent, to add flavorings -- such as artificial roasted chicken flavor -- and to affect the appearance of foods. There's no essential purpose for using modified food starch -- it's a food additive, derived from chemical processing, not a necessary ingredient. The U.S. Food and Drug Administration regulates many chemicals used for modifying food starch, and sets maximum levels of these chemicals -- the amounts allowed for human consumption. These chemicals, such as aluminum sulfate and ammonium persulfate, are used for altering certain food starches and aren't listed on food labels. Food starches are altered to make them dissolve faster, intensify flavor and otherwise affect poultry and other food in ways manufacturers consider desirable.

Manufacturers commonly use modified food starch made from corn or wheat. Producers of chicken products and other foods aren't required to list the source of modified food starch on food labels as of 2011, because according to the USDA, the modification removes the food protein. Some manufacturers voluntarily list the source of food starch. This matters because people with certain food allergies, sensitivities or diseases, such as celiac disease, need to avoid certain grains used to make modified food starches, such as wheat.

Celiac disease affects many children and adults, making it difficult for them to digest foods such as wheat and rye, which contain gluten, a type of protein. People with celiac disease can consume modified food starch made from corn, but should avoid modified food starch made from wheat, according to the Nemours KidsHealth website. People with celiac disease, gluten intolerance or allergies to grains should consult their doctor before consuming chicken or other foods that include modified food starch.

Choosing chicken that is minimally processed, such as local or organic chicken, allows you to control the quality of your food, and avoid unnecessary food additives and the chemicals used to modify food starch. Using arrowroot, corn starch or rice starch gives you an option for thickening homemade chicken soup, chicken gravy -- or you can apply a wheat-free crumb breading to chicken. Spraying a mixture of olive oil and water on chicken pieces, and coating them with a gluten-free breading, such as wheat-free cornbread crumbs, creates a lower fat version of fried chicken you can make crisp in a broiler.

Article reviewed by Allen Cone Last updated on: Jan 15, 2012

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The Disadvantages of Corn-Fed Chicken

 With the advent of modern farming techniques over the last 30 years or so, most farm animals are now fed grain-based diets within confined spaces, as opposed to being allowed to roam free and graze on plants and/or bugs. Feeding animals grains, such as corn, can save farmers money, space and time. However, chickens are not strictly vegetarians, so a corn diet can compromise their health and reduce the nutritional quality of their meat and eggs. Furthermore, the housing conditions of corn-fed chickens often necessitate the use of medication and additives, which also might affect the meat and eggs.

Corn-fed chickens are often raised in concentrated animal farming operations, or CAFOs. Chickens in CAFOs live very close together, cannot roam freely or graze on foods that are natural for them to eat. Instead, they are fed grains, such as wheat, barley, soy, rice and corn. Corn-fed chicken are given primarily ground corn and corn cobs along with a variety of fillers and sometimes other grains. The corn used to feed chickens is rarely organic or free of genetic modification, according to “Public Health Nutrition: From Principles to Practice.” In general, corn-fed chickens grow faster and bigger compared with free-ranging chickens.

Chickens, like people, are healthiest when they eat certain foods. Chickens are omnivorous, meaning they eat a variety of plants, seeds, insects and worms typically found in pastures. Corn feed provides more than enough calories, which causes the inactive chickens to bulk up quickly, but it’s too low in fatty acids and certain amino acids, vitamins and minerals for chickens to thrive. Consequently, extra vitamins, minerals and amino acids are added to corn feed so that chickens can develop properly, lay eggs and mount an immune response against diseases. Still, corn-fed chickens need antibiotics and hormones in order to thwart infection and grow quickly.

In general, grain-fed chicken meat is lower in omega-3 fatty acids, conjugated linoleic acid, magnesium, calcium and potassium compared with free-range chicken meat. Feeding chickens primarily corn produces an imbalance of omega-3 fats to omega-6 fats in their eggs. Healthy ratios should be between 1:2 and 1:4, but corn-fed chicken eggs have a ratio of up to 1:20. Omega-3 fats are important for cardiovascular health because they reduce inflammatory reactions, but too many omega-6 fats negate their benefit. Additionally, free-range eggs are often higher in vitamin E and beta-carotene.

Corn-fed chickens are also more susceptible to being contaminated with grain pesticides, which can build-up in the fatty tissues of animals. Genetically engineered corn is commonly used in chicken feed, but any long-term health effects of eating animals raised on GMO grain are unknown. Because corn-fed chickens are typically raised in CAFOs, they are given large amounts of antibiotics to reduce infection rates, which may affect their meat and eggs in ways that are currently not understood.

Article reviewed by Connie Bye Last updated on: Jul 6, 2012

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