The recommended limit on the number of eggs you should be eating per week, as well as what milk you should be pouring on your cereal, has changed according to the Heart Foundation.
New advice, based on a two-year review, has seen the Heart Foundation look closer at the impact dairy, meat and eggs have on Aussie diets, with the new recommendations and guidelines handed down in a new report.
While those with pre-existing health conditions will still need to limit the number of eggs they consume and should only drink reduced-fat milk, healthy Aussies have been given the green light when it comes to eggs and milk.
“There’s been quite a shift in public health nutrition research and we wanted to ensure our healthy eating guidelines… were underpinned by the best available evidence,” said the Director of Prevention at the Heart Foundation, Julie Anne Mitchell.
“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.”
While the advice for healthy Australians has changed, the Heart Foundation has recommended caution for those who suffer from health issues.
“For people who suffer high cholesterol or heart disease, we recommend unflavoured reduced-fat milk, yoghurt and cheese, and eating less than seven eggs per week”, stated Heart Foundation Chief Medical Advisor, Professor Garry Jennings.
As a leader in public health nutrition we are very passionate about providing consumers with the most up to date information. To reflect the latest scientific evidence we have updated our recommendations for meat, dairy, and eggs. Learn more: https://t.co/l8VgcZRwwK
— Heart Foundation (@heartfoundation) August 20, 2019
What else does the Heart Foundation recommend?
In addition to new advice in regards to milk and eggs, the Heart Foundation also emphasised a change to more plant-based diets in an effort to become more ‘heart-healthy’.
“We have introduced a limit of less than 350 grams a week for unprocessed beef, lamb, pork and veal,” said Professor Jennings.
“Instead, we suggest people should get most of their heart-healthy protein from plant sources such as beans, lentils (legumes) and tofu, as well as fish and seafood… Heart-healthy eating is more about the combination of foods, eaten regularly over time.”
Poor diet is the leading contributor to heart disease according to the Heart Foundation, accounting for nearly two-thirds of the total burden of disease.
The Heart Foundation also estimates that if Australians ate the recommended daily intake of vegetables, it would reduce the risk of cardiovascular diseases by approximately 16%, saving $1.4 billion in health spending, based on 2015-16 estimates.
“The increase in availability and promotion of highly process foods at the expense of healthy foods has meant that too many Australian adults get more than a third of their total daily energy from high-kilojoule, nutrient-poor junk foods likes cakes, muffins, pastries, alcohol and soft drinks,” said Ms Mitchell.
“Our focus needs to be squarely on promoting healthy foods over unhealthy foods, with a comprehensive national approach, grounded in evidence, that helps make the healthy choice the easy choice.
“To be heart-healthy, it’s also important to be smoke-free, limit alcohol intake, maintain a healthy weight and get at least 30 minutes of moderate physical activity on five days a week.”
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