This news might be hard to stomach.
DNA tests carried out north of the border on behalf of the Canadian Broadcasting Company (CBC) found that some of the oven-roasted chicken sold in Subway sandwiches only had 53.6 percent chicken DNA.
It got worse, with its chicken teriyaki only containing 42.6 percent chicken DNA.
Before you reach for a sick bag, the DNA test by Trent University's Wildlife Forensic DNA Laboratory found that the rest of the DNA in the meat was soy, a common additive in the fast-food industry.
The CBC conducted tests with other chicken sandwiches including those from McDonald's, Wendy's, Tim Horton's and A&W and found that the chicken DNA content was between 80-90 percent.
In a statement issued after the CBC's report, Subway said it cannot confirm "the veracity of the findings" while admitting that it uses soy as a stabilizer, but not in the quantities suggested by the DNA tests.
"We are concerned by the alleged findings you cite with respect to the proportion of soy content," it said, according to FOX News. "Our chicken strips and oven roasted chicken contain 1 percent or less of soy protein. We use this ingredient in these products as a means to help stabilize the texture and moisture.
"We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients."
Ben Bohrer, a food scientist at the University of Guelph, told AOL that soy is used by fast-food chains as part of "restructuring," as smaller pieces of meat are bound together with other ingredients to "make them last longer, taste better and add value."