Veg is a meal to diet for
Far Northerners’ diets have been whacked on the grill as efforts to reduce meat consumption and improve health ramp up this week. Cancer Council Queensland is calling on red meat carnivores to add more vegetables to their plates and “freshen up” diets in time for summer. “Alarmingly just seven per cent of Queensland adults eat sufficient vegetables,” said Cancer Council Queensland chief executive Chris McMillan.
THE diet of Far Northerners have been whacked on the grill as efforts to reduce meat consumption and improve health ramp up this week.
Cancer Council Queensland is calling on red meat carnivores to add more vegetables to their plates and “freshen up” diets in time for summer.
The spotlight is shining squarely on heavy chicken, pork and beef diets for Meat Free Week.
Cairns dietitian Mitch Smith said city residents were “definitely meat hungry”.
“Meat and carbohydrates seem to be the staple – meat and potatoes” he said.
“While, having a meat-free week is great way to make some good health changes, cutting out meat doesn’t make you healthier.
“Reducing our meat portions and choosing leaner cuts is definitely the way to go.”
Australian adults eat more than 90kg of meat each year, including 42kg of poultry, 20kg of pork, 22kg of beef and 7kg of sheep.
Mr Smith said a 150g portion size for men and 100-120g for women was ideal.
Normally steaks will range from 300g to 400g.
“When you compare that to how much we normally have in a steak, it is significantly less,” Mr Smith said.
Cancer Council Queensland chief executive Chris McMillan said fatty, red or processed meats could increase risk of chronic disease and some cancers.
“Alarmingly just seven per cent of Queensland adults eat sufficient vegetables,” she said.
“A serve of vegetables could be one cup of raw salad vegetables or half a cup of cooked pumpkin and should be included in meals to add vitamins, minerals and fibre to the diet.
“For a simple meal guide, stick to 50 per cent veggies, 25 per cent protein and 25 per cent wholegrain carbohydrates for a healthy, balanced meal.”
More than 27,000 Queenslanders are diagnosed with cancer each year.
Ms McMillan said heavily processed meat was nutrient poor compared to lean red meat.
“Eating a healthy balanced diet and sticking to recommended guidelines and portion sizes can improve longhealth and wellbeing, reducing risk of chronic disease and some cancers,” Ms McMillan said.