The foundation\u2019s Julie Anne Mitchell has told Fairfax<\/a>:<\/p>\n \u201cWe\u2019re saying we should reduce our intake to about one to three serves of unprocessed red meat a week because there was some evidence red meat is a moderate risk for heart disease.<\/p>\n \u201cBroadly speaking, we\u2019re saying about 350 grams a week — that equates to maybe a couple of slices of a good lamb roast or a beef stir-fry or a very lean cut of good quality steak with vegetables.\u201d<\/p>\n<\/blockquote>\n The Heart Foundation has also changed its dairy recommendations.<\/p>\n \u201cWhat 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,\u201d Ms Mitchell said.<\/p>\n \u201cThere is the caveat that if you have heart disease or you have high cholesterol, we still recommend low-fat options.\u201d<\/p>\n<\/blockquote>\n They have also removed the limit on the recommended number of eggs healthy people consume per week, but suggest those with high cholesterol and those with Type 2 diabetes stick to seven.<\/p>\n\n Heart Foundation urges Australians to eat less #redmeat<\/a> following new Evidence Check organised by the Institute. @heartfoundation<\/a> recommends eating less than 350 grams a week to ensure good #hearthealth<\/a> – current average consumption is about 100g per day. https:\/\/t.co\/09CcOCwaeW<\/a><\/p>— Sax Institute (@SaxInstitute) August 21, 2019<\/a><\/blockquote>