Subway 'chicken' sandwiches contain just 50% chicken DNA, report claims

You may want to think long and hard before ordering a chicken sandwich from Subway.

The finding: it's oven-roasted chicken scored just 53.6 percent chicken DNA and its chicken strips contained just 42.8 percent chicken DNA.

And the results were alarming.

After conducting a DNA analysis of two poultry-based menu offerings (the oven-roasted chicken sandwich and sweet onion chicken teriyaki strips), results revealed that the chicken was found to only contain about half chicken DNA.

CBC News reported that a team from Trent University's Wildlife Forensic DNA laboratory did DNA testing at several popular fast food restaurants.

The research was undertaken in Canada by DNA researcher Matt Harnden for CBC Marketplace and looked at chicken from a variety of different fast food outlets.

Samples were taken of five oven roasted chicken fillets and five chicken strips.

The remaining percentages were mostly soy, the study found.

It turns out, "chicken" doesn't always mean chicken-especially when it comes to fast food.

That's. pretty remarkable, especially because chicken from the other restaurants tested (McDonald's, Wendy's, Tim Hortons and A&W) all came out at almost 100% chicken, or as close to it as you'd expect for a piece of meat that's been seasoned, marinated and cooked.

Nevertheless, Subway Canada stated that they are unable to confirm the truth of these results which came from lab testing.

"Our recipe calls for one percent or less of soy protein in our chicken products", the company told the Canadian Broadcasting Corporation.

"However, we are concerned by the alleged findings you cite with respect to the proportion of soy content", the CBC quoted Subway as stating.

'We tested our chicken products recently for nutritional and quality attributes and found it met our food quality standards. "While we don't consider it a public health concern, it also creates the potential risk for that product to become an outlier as the industry shifts towards greater transparency and more stringent quality standards".

  • Lila Blake