DRAFT Australian Dietary Guidelines - Eat For Health

Vegetables and fruit also provide dietary fibre, the intake of which is thought to reduce the risk of
some cancers [9]. However, although a probable decreased risk of colorectal cancer with intake of
foods containing dietary fibre has been described in the WCRF report [42], only one [218] of the
human trials has shown any benefits of high fibre intakes per se on colon cancer or on markers of
the risk of colon cancer. It may be that the dietary fibre component of these foods is not solely
responsible for any apparent protective effect [9].
2.2.6 Practical considerations: Eat plenty of vegetables,
including different types and colours, legumes/beans,
and fruit
Consuming at least five serves of vegetables per day (75g per serve) is recommended for
Australian adults, while amounts recommended for children and adolescents depend on their age
and sex. The most recent dietary surveys [13, 44] show that consumption of vegetable and
legumes/beans in Australia is generally less than half that recommended for adults and children,
and the mix of vegetables consumed also needs to be addressed. To meet the recommended food
group intakes, most adults should increase their total consumption of vegetables by more than
30% [10]. A 30% increase in intake of green and Brassica vegetables, 140% in red- and orangecoloured
vegetables and 90% in other vegetables would be optimal, while consumption of starchy
vegetables needs to decrease by 40% [10]. Replacing potatoes with other vegetables would
increase the variety of vegetables consumed and provide additional health benefits.
Consuming at least two serves of fruit per day (150g per serve) is recommended for adults, while
amounts recommended for children and adolescents depend on age and sex (see Table 2.1 and
2.2). The most recent dietary surveys [13, 44] show that fruit consumption should approximately
double to meet recommended intakes [10].
The Australian Guide to Healthy Eating provides detailed information on the number of serves and
serve sizes of vegetables, legumes/beans and fruit required for different population groups (see
tables 2.1 & 2.2).
DRAFT Australian Dietary Guidelines- December 2011 42