DRAFT Australian Dietary Guidelines - Eat For Health

Evidence Statement Grade
Consumption of each additional daily serve of fruit is associated with a reduced
risk of coronary heart disease.
Consumption of at least 1.5 serves of fruit a day, ideally 2.5 or more is associated
with reduced risk of stroke.
Consumption of fruit is associated with a reduced risk of obesity and weight gain.
Consumption of fruit is associated with a reduced risk of oral and nasopharyngeal
cancer
The following studies relate primarily to whole fruit, although some included dried fruit and/or
fruit juice in their definitions of fruit intake. The evidence regarding fruit juice and excess weight is
included under drinks in Section 3.3.2.1. Although serving sizes differed between studies, the
evidence statements presented below are based on standard serve sizes of 150g.
2.2.4.1 Cardiovascular disease, type 2 diabetes and excess weight
Cardiovascular disease: It is probable that consumption of each additional daily serve of fruit is
associated with a reduced risk of coronary heart disease (Grade B, Section 1.1 in Evidence Report
[14]) [145-147]. Increased protection of at least 7% was gained from each additional serve of fruit
consumed per day.
It is probable that consuming at least one and a half serves of fruit a day, ideally two and a half or
more, is associated with a reduced risk of stroke (Grade B, Section 1.2 in Evidence Report [14])
[151, 152].
Type 2 diabetes: The recent evidence suggests that consumption of fruit is not associated with
risk of type 2 diabetes (Grade C, Section 1.4 in Evidence Report [14]). However, as there is a
strong relationship between type 2 diabetes and body weight (see Chapter 4), the association
between consumption of fruit and reduced risk of excessive weight gain (see below) suggests
longer-term studies may be required to investigate potential effects.
Excess weight: The recent body of evidence suggests that consumption of fruit is associated with
a reduced risk of obesity and weight gain (Grade C, Section 1.3 in Evidence Report [14]) [156-160,
190-193].
DRAFT Australian Dietary Guidelines- December 2011 38
B
B
C
C