Health experts used to warn against consuming full-fat milk, cheese and yoghurt, but now have reversed that position entirely and say it is perfectly healthy to eat – saying instead that we should cut back on red meat.
The Heart Foundation dismissed previous concerns about full-fat dairy products, finding they have no effect on a person’s risk of heart disease or stroke, following a major review of Australian and international research.
But the guidelines warn Australians should limit how much red meat they eat to about three meals a week if they want to keep their heart in good shape – refuting the health claims of the paleo diet championed by celebrity chef Pete Evans.
The Health Foundation warned Australians should limit how much red meat they eat if they want to keep their heart in good shape – which goes against the paleo diet championed by celebrity chef Pete Evan (pictured Pete Evans)
The foundation is breaking new ground by encouraging Australians to restrict their consumption of unprocessed beef, lamb, pork and veal to 350 grams a week, equating to about three lean red-meat meals (pictured with his wife Nicola Robinson)
The foundation previously recommended everyone stick with reduced-fat dairy products, but now says that’s only necessary for those with high cholesterol, heart disease or type two diabetes.
For the first time, it is also encouraging all Australians to restrict their consumption of unprocessed beef, lamb, pork and veal to 350 grams a week, equating to about three lean red-meat meals.
Heart Foundation Chief Medical Advisor, cardiologist Professor Gary Jennings, said people should alter their diets to achieve a healthier lifestyle.
‘Processed or deli meats should be limited, as they have been consistently linked to a higher risk of heart disease and other chronic conditions,’ Professor Jennings said.
‘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, with a smaller amount from eggs and lean poultry.
‘Heart-healthy eating is more about the combination of foods, eaten regularly over time.’
The foundation hosed down concerns about full-fat dairy products, finding they ultimately have a neutral effect on a person’s risk of heart disease or stroke (stock image)
The foundation previously recommended everyone stick with reduced-fat dairy products, but now says that’s only necessary for those with high cholesterol, heart disease or type two diabetes (stock image)
The foundation has also lifted the amount of eggs people should eat per week.
But it says people with type two diabetes should stick to seven eggs a week or fewer, as eating more has been linked to a higher rate of heart disease and stroke.
The same is true for people already experiencing heart disease.
‘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,’ Professor Jennings said.
‘Butter, cream, ice-cream and dairy-based desserts are not recommended as heart-healthy, as they contain higher fat and sugar levels and less protein.
‘Evidence found the dairy fat in milk, cheese and yoghurt does not raise bad LDL cholesterol levels as much as butter or other dairy products.’
The foundation said people with type two diabetes should stick to seven eggs a week or fewer, as eating more has been linked to a higher rate of heart disease and stroke (stock image)
Heart Foundation Dietitian Sian Armstrong said protecting your heart is about more than focusing on any one food.
‘For heart-healthy eating it’s not just about how many eggs you have a week, or whether you have reduced or full-fat milk. It’s about the whole eating pattern,’ she said.
‘So we’re really encouraging people to look at not just one different food, but what they’re eating over days, weeks and even months.’
The Heart Foundation ultimately hopes Australians will eat plenty of plant-based foods.
That includes lots of vegetables, fruits and whole grains, along with proteins such as beans, lentils and tofu, as well as some fish and seafood.