Meat-lovers may not be too excited about the latest heart health news.
The Heart Foundaiton has recently released information stating that Australians need to rethink how much red meat they consume.
“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," Heart Foundation Chief Medical Advisor, cardiologist Professor Garry Jennings stated.
And when it comes to any processed meats, evidence suggests they should be cut right back.
“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 added.
Alternatively, the Heart Foundation recommends people get their protein from heart-friendly plant sources such as beans, lentils (legumes), tofu and seafood - and a smaller amount from eggs and lean poultry.
"Heart-healthy eating is more about the combination of foods, eaten regularly over time," Professor Jennings said.
The Heart Foundation commissioned the Sax Institute to investigate the scientific evidence regarding unprocessed red meat, poultry and heart health. Heart Foundation policy and nutrition staff reviewed scientific evidence into dairy and eggs. The Heart Foundation convened an advisory group of cardiology and nutrition experts to discuss this evidence and advise on a final position.