IPB University Professor: Chicken Feet Are Rich in Collagen, but Need to Be Consumed Wisely

Chicken feet are often consumed by some people as a natural source of collagen. However, is it true that this part of the chicken body is really rich in collagen?

Prof Ono Suparno, a lecturer and researcher from the Department of Agro-Industrial Engineering (TIN), Faculty of Agricultural Engineering and Technology (Fateta), IPB University, confirmed that chicken feet contain high amounts of collagen. He said that about 70 percent of the total protein content in chicken feet is collagen.

“Collagen is an important structural protein that plays a role in maintaining the strength, elasticity and density of skin, bones, tendons, muscles and ligaments,” he said.

Apart from collagen, chicken feet also contain other nutrients such as protein, calcium, phosphorus, vitamin A, folate, magnesium, and vitamin E. These nutrients support the health benefits of chicken feet consumption.

However, Prof Ono reminds us of the importance of consuming chicken feet in a balanced way. He suggests that the consumption of chicken feet should be balanced with other nutritional sources, and processed in a healthy way such as boiled into soup broth, so that the collagen content is maintained and more easily absorbed by the body.

He also explains that apart from chicken feet, there are other cheap and easily available sources of natural collagen, such as bone broth from chicken, beef, or fish, fish skin and heads, egg whites, and other chicken parts such as the neck and cartilage.

However, he warns that excessive consumption of chicken feet can have negative health effects. Some of the risks mentioned include increased cholesterol levels, saturated fat and trans fat content if fried.

In addition, since chicken feet come from parts of the leg that are often in direct contact with feces, there is a risk of bacterial contamination or harmful substances if not properly cleaned, as well as the potential for hormonal disruption.

“People are advised to consume various types of food, both animal and vegetable, which are rich in collagen or can stimulate its production naturally,” said Prof Ono.

He also mentioned that collagen from chicken feet has the potential to be utilized in a more effective and economical form, such as processed collagen tripeptide. (dh) (IAAS/PRO)