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Published in Media Alerts on October 02, 2013 (PDF)

Chicken nugget autopsy finds meat, bone, connective tissue, fat, and poor health implications

Media Contact: Jack Mazurak at 601-984-1970 or jmazurak@umc.edu.

WHAT: Dr. Rick D. deShazo, UMMC distinguished professor of medicine and pediatrics, will discuss the ingredients and population-health implications from scientific analysis of chicken nuggets from two major fast-food chains.

WHEN: Wednesday, Oct. 2. Meet at 1:15 p.m., news conference at 1:30 p.m.

WHERE: Meet at the Public Affairs office, Learning Resource Center, UMMC campus.

DIRECTIONS AND PARKING: From Interstate 55, exit at Lakeland Drive West. Enter the UMMC campus at the fourth light, turning left on Peachtree Street. Continue on Peachtree to the three-way stop. The Learning Resources Center building will be directly in front of you. Turn left and then make an immediate right to park in front of the Learning Resource Center building. Buzz in at the gate and tell the attendant you are here for a press conference. Public Affairs will be the first office on your left as you enter the building.

WHY: Noting the popularity of chicken nuggets with children, Dr. deShazo a Mississippi health advocate, enlisted a pathologist to microscopically analyze the contents of nuggets from two major fast-food chain restaurants. They found between 40 and 50 percent meat, and the remainder fat, connective tissue, bone fragments, blood vessels and skin.

“I was floored,” deShazo said.

The American Journal of Medicine recently published the findings. Click to view the article abstract.