Pork and chicken are staples in the diets of millions of people, but there are still pervasive myths that have no basis in reality. Many of these false claims have been repeated for years and raise questions about their nutritional value or safety, when in fact scientific evidence shows otherwise.
In Chile, these proteins have become a reliable source of healthy nutrition, thanks to the safety and quality standards that meet the requirements of the most demanding international markets. That’s why it’s worth addressing these rumors and learning what’s true (and what isn’t) about some of the most common beliefs around their consumption.
Below, we share some of the most common myths about pork and chicken, along with evidence to debunk them:
Myth 1: “Pork is high in fat and cholesterol”
Both Chilean and international studies show that lean pork cuts—like center loin, sirloin, or leg—contain less than 10% of total fat and have low levels of saturated fats, similar to or even lower than other meats. They are also rich in B vitamins, iron, zinc, and essential minerals.
Myth 2: “Pork has no vitamins or minerals”
On the contrary, pork is a significant source of B vitamins—B1 (thiamin), B3 (niacin), B6 (pyridoxine), and B12 (cobalamin)—essential for energy production, brain function, and muscle health. It also provides zinc, selenium, phosphorus, iron, and potassium, all of which are necessary for the body.
Myth 3: “Meat is full of antibiotics and hormones”
In Chile, the use of antibiotics in food-producing animals is strictly regulated and limited to treatments under veterinary supervision. Chilean regulations require withdrawal periods before slaughter to ensure meat products are free of residues. In the case of chicken, it should be noted that the use of hormones has been banned for decades. Their efficient growth is the result of genetic selection, balanced nutrition, and optimal breeding conditions.
Myth 4: “Pork carries diseases”
Thanks to the implementation of protocols such as the TIF chain (slaughter in plants under continuous official inspection), the risks associated with zoonotic diseases such as trichinosis are virtually nonexistent in Chile. All meat reaching consumers is inspected by Chile’s Agricultural and Livestock Service, ensuring its safety when properly handled and cooked.
Myth 5: “Frozen meat loses nutrients and quality”
Freezing is a safe method that preserves the nutritional quality of meat when done correctly. Frozen pork and chicken maintain their quality, flavor, and nutritional value, provided they are properly stored and thawed.
Myth 6: “Meat consumption is unsustainable”
Studies by the FAO and other Chilean institutions underscore that pork and chicken production have a smaller environmental footprint than other meats. Companies have implemented specific measures to support the circular economy, renewable energy, organic waste reuse, and water and energy efficiency, as well as adhering to ESG criteria—international standards for evaluating and improving performance in terms of environmental impact, social commitment, and ethical and responsible governance.
Myth 7: “Meat production threatens animal welfare”
The Chilean industry adheres to the animal welfare guidelines of the World Organization for Animal Health (WOAH). It is supervised by national health authorities, including humane transportation and slaughter, preventive health care, and adequate housing. In addition, many plants hold animal welfare certifications through independent audits.
Myth 8: “Eating meat is unsafe”
Pork and chicken sold in Chile come exclusively from authorized processing plants, with full traceability from origin to point of sale. Food safety is verified by official laboratories and surveillance systems from SAG and the Ministry of Health. According to the latest veterinary residue report, 99.7% of samples analyzed were free of residues, validating their safety.
Myth 9: “Meat shouldn’t be eaten more than twice a week”
Dietary guidelines and organizations such as INTERPORC and the University of Chile’s Institute of Nutrition and Food Technology (INTA) recommend consuming lean cuts of pork and chicken three to four times a week as part of a balanced diet. A 100-125 gram serving provides high-quality protein and essential nutrients, without exceeding calorie or fat requirements.
Pork and chicken are not only safe and nutritious but also affordable options enjoyed both in Chile and internationally. The country is one of Latin America’s leading exporters, supplying demanding markets such as Japan, South Korea, and the European Union. To meet these standards, Chilean producers adhere to strict health controls, traceability protocols, and international certifications. Thus, the same quality that crosses the country’s borders also reaches Chilean tables.
