Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

2.2.3.2 CancerColorectal cancer: Evidence suggests that consuming legumes is associated with reduced risk ofcolorectal cancer (Grade C, Section 7.3 in Evidence Report [14]) [184-188]. However, in onestudy the effect was only significant for women [187], as also seen in the recent analysis of theEuropean Prospective Investigation into Cancer and Nutrition (EPIC) database [189]. However noevidence of an association between consumption of legumes and colorectal cancer was describedin the WCRF report [42].Other cancers: Recent evidence is limited and/or inconclusive for an association regardinglegume/bean consumption and breast or prostate cancer (Section 7.1 & 7.2 in Evidence Report[14]). An insufficient number of studies were available to form an evidence statement onlegume/bean consumption and gastric cancer. However the WCRF report found limited evidenceof a relationship between the consumption of legumes and a decreased risk of gastric cancer [42].2.2.3.3 Other conditionsRecent evidence is limited and/or inconclusive regarding an association between consumption ofsoy foods and bone fracture in post-menopausal women, cerebral and myocardial infarct, andmortality due to cardiovascular disease and high blood pressure.2.2.4 The evidence for ‘eat fruit’Evidence for the health advantages of including fruit in the diet has been strong for decades, buthas strengthened considerably recently, particularly for cardiovascular disease. There is alsoincreasing evidence of a protective effect against a number of chronic diseases for consumption ofvegetables and fruit when considered together (see Appendix 5). Protective effects are increasinglydescribed in quantitative terms, although different serve sizes have been used in different studies,which make comparison difficult, while findings about dose response are not always consistentacross studies.The evidence statements and gradings (A- convincing association, B- probable association, C-suggestive association) from the Evidence Report (literature from years 2002 – 2009) arepresented in the table below. This does not include evidence from other sources, such as the 2003Dietary Guidelines (where evidence was classified as level I, II or III in which individual studieswere classified according to their design but overall grades for relationships were not derived),although these sources have been used to inform the Guidelines.DRAFT Australian Dietary Guidelines- December 2011 37