The Heart Foundation has reduced its recommended weekly intake of red meat as part of new diet guidelines designed to aid heart health.
The foundation’s Julie Anne Mitchell has told Fairfax:
“We’re saying we should reduce our intake to about one to three serves of unprocessed red meat a week because there was some evidence red meat is a moderate risk for heart disease.
“Broadly speaking, we’re saying about 350 grams a week — that equates to maybe a couple of slices of a good lamb roast or a beef stir-fry or a very lean cut of good quality steak with vegetables.”
The Heart Foundation has also changed its dairy recommendations.
“What we found was that in regard to dairy, the effect of low fat versus full-fat milk, cheese and yoghurt on heart disease risk was really quite neutral. So our advice is changing,” Ms Mitchell said.
“There is the caveat that if you have heart disease or you have high cholesterol, we still recommend low-fat options.”
They have also removed the limit on the recommended number of eggs healthy people consume per week, but suggest those with high cholesterol and those with Type 2 diabetes stick to seven.
Heart Foundation urges Australians to eat less #redmeat following new Evidence Check organised by the Institute. @heartfoundation recommends eating less than 350 grams a week to ensure good #hearthealth – current average consumption is about 100g per day. https://t.co/09CcOCwaeW
— Sax Institute (@SaxInstitute) August 21, 2019
