Unflavoured full-fat milk, yogurt and cheese are now an option for healthy Australians, while the limit has lifted on the number of eggs that can be eaten per week in a heart-healthy diet.
The Heart Foundation says many of us need to rethink how much red meat we’re eating, as evidence indicates it increases risks for heart disease and stroke and may lead to weight gain.
Heart Foundation Chief Medical Advisor, cardiologist Professor Garry Jennings, says, “We have introduced a limit of less than 350 grams a week for unprocessed beef, lamb, pork and veal. That’s around one to three lean red-meat meals a week, like a Sunday roast and a beef stir-fry.
The research suggests processed or deli meats should also be limited, as they have been consistently linked to a higher risk of heart disease and other chronic conditions.
Professor Jennings suggests that most heart-healthy protein should come from plant sources such as beans, lentils (legumes) and tofu, as well as fish and seafood, with a smaller amount from eggs and lean poultry.
The Heart Foundation has also removed restrictions for healthy Australians on eating full-fat milk, cheese and yogurt. While the evidence was mixed, this type of dairy was found to have a neutral effect, in that it doesn’t increase or decrease your risks for heart disease or stroke.
However, butter, cream, ice-cream and dairy-based desserts are not recommended, as they contain higher fat and sugar levels and less protein.
Professor Jennings also advised people with Type 2 Diabetes to eat fewer than seven eggs per week, as growing evidence suggests an increased risk with eating more eggs.
Poor diet is the leading contributor to heart disease, accounting for 65.5% of the total burden of disease.
So, it’s time to get more of those fruit and veggies into our diet and help reduce the risk of cardiovascular diseases by around 16.6% and save $1.4 billion in health spending.
