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Subway chicken contains just around 50% chicken DNA: Lab Test
Chicken served at a popular sandwich chain contains just around 50 per cent chicken DNA, a test conducted at Trent University’s Wildlife Forensic DNA Lab revealed.
The Canadian Broadcasting Corporation (CBC) got chicken from numerous fast food chains, including Subway, McDonald’s and A&W, tested by a team of researchers at Wildlife Forensic DNA Lab. While most of the scores were 85 to 90 per cent chicken DNA, chicken served at Subway eateries was found containing only around 50 per cent chicken DNA.
The Sweet Onion Chicken Teriyaki and oven roasted chicken scored merely 42.8 per cent and 53.6 per cent chicken DNA, respectively.
Sharing the surprising results, CBC said, “Subway’s results were such an outlier that the team decided to test them again, biopsying five new oven roasted chicken pieces, and five new orders of chicken strips.”
When contacted, Subway Canada said it can’t confirm the actuality of the results of the lab test. However, the restaurant chain was concerned by the alleged findings.
Subway Canada stressed that it would look into the matter again and would ask its meat suppliers to ensure that chicken meets the high standard that the chain has set for all of its menu items and ingredients.