Subway’s oven-roasted chicken only contained 53.6 percent chicken DNA while its chicken strips contained just 42.8 percent chicken DNA. Soy made up the majority of their contents.
The investigation involved a DNA analysis of poultry from six popular grilled chicken sandwiches and wraps. Tests were conducted by Matt Harnden, DNA researcher at Trent University’s Wildlife Forensic DNA Laboratory.
A piece of unadulterated chicken from a grocery store has 100 percent chicken DNA. Fast food samples would not reach the store-bought benchmark as seasoning, marinating or processing the meat lowers that number.
Other restaurants’ numbers were more normal. A&W’s Chicken Grill Deluxe averaged 89.4 percent chicken DNA, while McDonald’s Country Chicken scored 84.9 percent. Tim Hortons’ Chipotle Chicken Grilled Wrap averaged 86.5 percent and Wendy’s Grilled Chicken Sandwich scored 88.5 percent.
Subway naturally disagrees with the findings.
“Our recipe calls for one per cent or less of soy protein in our chicken products,” it said in a released statement. “We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all our menu items and ingredients.”
The investigation also discovered that fast food chicken in general had nearly a quarter less protein than home-cooked chicken and the sodium levels were between seven and 10 times higher than an unadulterated piece.