Page 6 - National Poultry Newspaper

The Heart Foundation recommends people with Type 2 Diabetes or high blood cholesterol should limit their egg consumption to seven eggs per week.
BREAKING news in August, the Heart Foun- dation had shelled out its recommended adjusted weekly consumption of eggs, was most likely greeted with glee by egg producers.
However, the news did come with something of a caveat, so as always, the fine print and not the headline needs to be noted.
Essentially, the Heart Foundation withdrew any limit on weekly egg con- sumption, but did note that people with Type 2 Diabetes or high blood cholesterol should limit their egg consumption to seven eggs per week.
Based on current evi- dence, the relationship between eggs and heart health is neutral, meaning that they don’t increase or decrease the risk of heart disease in most people.
Eggs can contribute to healthy meals and are a healthy snack option com- pared to discretionary foods.
Eggs contain good quality protein and are a source of healthy fats, in- cluding omega-3 fats and can be part of a heart healthy eating pattern that includes other healthy protein sources such as fish, seafood, legumes, nuts and seeds and small- er amounts of poultry.
According to the Heart Foundation, cholesterol in eggs has almost no ef- fect on blood cholesterol levels, which are more
so good for beef produc- ers, with the Foundation saying many Australians need to rethink how much red meat they’re eating, as evidence indicates it increases risks for heart disease and stroke and may lead to weight gain.
Heart Foundation Chief Medical Advisor, cardi- ologist Professor Garry Jennings, said, “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.
“We suggest people get most of their heart-healthy protein from plant sourc- es such as beans, lentils (legumes) and tofu, plus 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.
“We have removed our restriction for healthy Australians on eating full- fat milk, cheese and yo- gurt. While the evidence was mixed, this type of dairy was found to have a neutral effect, in that it doesn’t increase or de- crease your risks for heart disease or stroke.
“Given this, we believe there is not enough ev- idence to support a re- striction on full-fat milk, yogurt and cheese for a healthy person, as they also provide healthy nu- trients like calcium.”
But Professor Jennings
warned that limits apply to the new advice around dairy and eggs.
“For people who suffer high cholesterol or heart disease, we recommend unflavoured reduced-fat milk, yogurt and cheese and eating less than seven eggs per week.
“Butter, cream, ice- cream and dairy-based desserts are not recom- mended as heart-healthy, as they contain higher fat and sugar levels and less protein. Evidence found the dairy fat in milk, cheese and yogurt does not raise bad LDL cho- lesterol levels as much as butter or other dairy products.
“Type 2 Diabetes, along with high cholesterol and high blood pressure, are risks for heart disease and stroke that we can all take steps to avoid through diet and lifestyle changes,” Professor Jennings said.
The Heart Foundation’s updated advice on meat, dairy and eggs is based on a substantial review of current evidence, with the Foundation commission- ing the Sax Institute to investigate the scientific evidence regarding unpro- cessed red meat, poultry and heart health.
Heart Foundation policy and nutrition staff re- viewed scientific evidence into dairy and eggs and the Foundation convened an advisory group of cardiology and nutrition experts to discuss this evidence and advise on a finalposition.
Heart Foundation shells out advice about eggs
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Page 6 – National Poultry Newspaper, September 2019
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Cant Comment by BRENDON CANT
influenced by saturated and trans fats, meaning it’s really what you eat with your eggs that mat- ters most.
Tips for eating eggs
• The healthiest ways to cook eggs is to boil, poach or scramble them.
• Make a three-egg ome- lette with capsicum, spin- ach and mushroom and eat on grainy bread.
• Try incorporating one to two serves of vegeta- bles with your eggs.
• Eggs make lunchbox fillers for chil- dren and are very portable when hard boiled.
• Add a chopped up hardboiled egg to the top of a salad.
While the Heart Foun- dation news is pretty good news for egg and milk producers, it’s not
great
Poultry Hub Australia out and about in August
☛ from P1
Morgan of the Univer- sity of New England.
“It was great to apply my skills and see ‘real world’ applications of the knowledge I’ve gained during the com- pletion of my PhD,” Matt Hilliar said.
The project devel- oped regression equa- tions for the amino acid content of Aus- tralian feedstuffs.
The key findings of
the project resulted in refined diet formula- tion accuracy and fur- ther highlighted the need to use Australian specific data.
The project also sup- ported the future appli- cation of reduced-pro- tein diets, Matt’s PhD topic. “I’m proud of the results we have pre- sented Ridley and look forward to seeing the outcomes of the project in industry.”
“I’m very grateful for
the support Ridley has given me and I have gained some much- needed industry ex- perience. It was great to be involved in the ‘day to day’ and see what research is truly needed to help industry improve its efficiency.”
As a result of the in- ternship, Matt has ac- cepted an internship with Turosi, supported by PHA, beginning in October after he sub- mits his PhD thesis.
Dr. Emma Bradbury (Ridley), Mr. Matt Hilliar (UNE) and Dr. Natalie Morgan (UNE).