More than half of Australians say they want a summer body this year, according to data from the nutrition app MyFitnessPal, more than double last year's share. The research found 56 per cent plan to cut calories, and almost one in three intend to skip meals. Perth personal trainer Alex Fudge says wanting to improve how you look is fine when it comes from a place of self-care rather than self-criticism. She recommends strength training two to three times a week, regular walking and balanced meals.
Ageing bodies need extra nutrients for bones, brain and energy, yet can absorb them less well. A lifestyle guide suggests eating fruit and vegetables of at least three colours at each meal, and adding protein to maintain muscle. It recommends calcium and vitamin D from dairy, salmon, sardines and leafy greens, along with regular sunshine. Staying hydrated and eating more fibre are also advised, as thirst signals weaken with age. The piece is written by Lifestyle Editor Demeter Stamell.
Swapping 10% of ultra-processed food intake for minimally processed foods is linked to a 2% drop in bowel cancer incidence, according to a study of more than 460,000 US adults. Overall ultra-processed food intake showed no clear association with bowel cancer. Wholegrains, fibre, dairy and calcium from ultra-processed sources were linked to lower rates, while ultra-processed meats were linked to higher rates. Researchers say the findings suggest ultra-processed foods should not be treated as one group.
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One in three young Australian women have insufficient iron stores, with Meat & Livestock Australia (MLA) highlighting the issue during Iron Awareness Week. MLA reports these women consume only half their recommended daily iron intake. The campaign targets healthcare professionals, consumers, and international markets, promoting iron-rich foods like lean red meat as part of a balanced diet. Educational resources are being shared with general practitioners, and social media campaigns aim to inform consumers about iron sources and dietary choices.
A Virginia Tech neuroscientist, Alex Di Feliceantonio, says diet can reshape how the brain functions. Researchers used brain scans on 60 participants comparing healthy meals with ultra-processed meals matched for sugar and fat. The processed meals produced a different metabolic response and stimulated a brain region tied to motivation and reward. They also caused larger, longer-lasting spikes in insulin and blood sugar. Gippsland Jersey farmer Sallie Jones, who sells fresh milk directly, says rising sugar intake is harming her son's behaviour and mood. CSIRO modelling predicts Australian diets could worsen by 2030.
Most Australians are not getting enough fibre, according to figures from the charity Doctors For Nutrients. The figures show 83 per cent fall short of the recommended daily amount, while 98.5 per cent get enough protein. Chief executive Rebecca Stonor said protein is not the problem for most people and urged Australians to eat more whole plant foods such as beans, lentils, wholegrains, fruit and vegetables. Nutritionist Mandy Sacher said processed foods are often marketed as healthy because of added protein, and she recommended simple swaps such as wholemeal bread for white bread.
Australians are eating less fibre than recommended, with men averaging about 21 grams a day and women about 18 grams, against daily targets of 30 and 25 grams. Adelaide University nutrition expert Evangeline Mantzioris says the social media fibre-maxxing trend is mostly positive, but warns that very high intakes offer little extra benefit and can cause wind. She advises getting fibre from a range of whole foods rather than supplements, and increasing intake slowly while drinking enough fluids.
Most Australian adults eat more protein than recommended, according to 2023 national survey data. Most also fall well short of the daily fibre target, with women averaging 19.2 grams and men 22.3 grams. Both nutrients help keep people feeling full between meals, and one small study found they were equally effective at this. Fibre-rich foods include fruit, oats, legumes, vegetables and wholegrains, and experts suggest increasing fibre intake gradually and drinking plenty of water. Because fibre intake is so low, boosting it may benefit overall health more than eating extra protein.
Nutritionist Susie Burrell says eggs are not the cholesterol problem they were once thought to be, and healthy Australians no longer face a set limit on consumption. She cites a randomised controlled trial led by University of South Australia researchers, in which 61 adults with already low LDL cholesterol ate two eggs a day. Their LDL levels did not rise from the eggs; instead, saturated fat in other foods was the influence. The Heart Foundation has dropped its set egg limit for healthy people, though guidance remains for those at risk of cardiovascular disease.
