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

2.2.4.2 CancerAlimentary tract cancer: There is emerging evidence that fruit consumption is associated withreduced risk of several types of cancer along the alimentary tract. The recent body of evidencesuggests that consumption of fruit is associated with a reduced risk of oral and nasopharyngealcancer (Grade C, Section 1.10 in Evidence Report [14]) [161, 162, 164, 165, 194], consistent withfindings of a convincing effect on reduced risk of cancers of the mouth, pharynx and larynx and asuggestive effect on nasopharyngeal cancers described in the WCRF report [42].Breast cancer, ovarian cancer and endometrial cancer: Expanding on previous reports [37],recent evidence now suggests that consumption of fruit is not associated with risk of breastcancer (Grade C, Section 1.6 in Evidence Report [14]) [166, 195-199], ovarian cancer (Grade C,Section 1.11 in Evidence Report [14]) [172, 173] or endometrial cancer (Grade C, Section 1.12 inEvidence Report [14]) [174-176, 200].Colorectal cancer: Recent evidence suggests that consumption of fruit is not associated with riskof colorectal cancer (Grade C, Section 1.8 in Evidence Report [14]) [166, 177, 194, 199, 201-203].Further, there is limited evidence to suggest an association between the consumption of mostfruits by specific type and colorectal cancer (Section 1.14 in Evidence Report [14]) [177, 203],which expands on earlier studies by the WCRF [42].Other cancers: Recent evidence is limited and/or inconclusive for an association regarding fruitconsumption and gastric, lung, oespohageal and pancreatic cancers (Section 1.5, 1.7, 1.9 & 1.13 inEvidence Report [14]).2.2.5 How plenty of vegetables, including different typesand colours, and legumes/beans, and eating fruit mayimprove health outcomesVarious mechanisms may explain the different health benefits of diets high in vegetables,legumes/beans and fruit. These include potential synergies between the foods as well as the actionof specific components found at high levels in these foods, including vitamins and minerals, variousphytochemicals including carotenoids and bioflavonoids (such as anthocyanins and flavonols), aswell as dietary fibre and other specific characteristics of these foods such as low energy(kilojoules) density.DRAFT Australian Dietary Guidelines- December 2011 39