Guidelines Dietary - Eat For Health

The following studies relate primarily to whole fruit, although some included dried fruit and/or fruit juice in theirdefinitions of fruit intake. The evidence regarding fruit juice and excess weight is included under drinks in Section3.3.2. Although serve sizes differed between studies, the evidence statements presented below are based onstandard serve sizes of 150g.Cardiovascular disease, type 2 diabetes and excess weightGuideline 2• Cardiovascular disease: It is probable that consumption of each additional daily serve of fruit is associatedwith a reduced risk of coronary heart disease (Grade B; Evidence Report, Section 1.1). 362-364 Increased protectionof at least 7% was gained from each additional serve of fruit consumed per day. It is probable that consumingat least one and a half serves of fruit a day, ideally two and a half or more, is associated with a reduced risk ofstroke (Grade B; Evidence Report, Section 1.2). 368,369• Type 2 diabetes: The recent evidence suggests that consumption of fruit is not associated with risk of type 2diabetes (Grade C; Evidence Report, Section 1.4). However, as there is a strong relationship between type 2diabetes and body weight (see Chapter 1), the association between consumption of fruit and reduced risk ofexcess 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 reducedrisk of obesity and weight gain (Grade C; Evidence Report, Section 1.3). 200-208Cancer• Alimentary tract cancer: There is emerging evidence that fruit consumption is associated with reduced riskof several types of cancer along the alimentary tract. The recent body of evidence suggests that consumptionof fruit is associated with a reduced risk of oral and nasopharyngeal cancer (Grade C; Evidence Report, Section1.10), 373,374,376,377,402 consistent with findings of a convincing effect on reduced risk of cancers of the mouth, pharynxand larynx and a limited effect on nasopharyngeal cancers described in the WCRF report (see Appendix F). 43• Breast cancer, ovarian cancer and endometrial cancer: Expanding on previous reports, 36 recent evidencenow suggests that consumption of fruit is not associated with risk of breast cancer (Grade C; Evidence Report,Section 1.6), 378,403-407 ovarian cancer (Grade C; Evidence Report, Section 1.11) 384,385 or endometrial cancer (GradeC; Evidence Report, Section 1.12). 386-388,408• Colorectal cancer: Recent evidence suggests that consumption of fruit is not associated with risk of colorectalcancer (Grade C; Evidence Report, Section 1.8). 378,389,402,407,409-411 Further, there is limited evidence to suggest anassociation between the consumption of most fruits by specific type and colorectal cancer (Evidence Report,Section 1.14), 389,411 which expands on earlier studies by the WCRF (see Appendix F). 43• Other cancers: Recent evidence is limited and/or inconclusive for an association regarding fruit consumptionand gastric, lung, oesophageal and pancreatic cancers (Evidence Report, Sections 1.5, 1.7, 1.9 and 1.13).2.2.5 How consuming plenty of vegetables, including different types and colours,and legumes/beans, and fruit may improve health outcomesVarious mechanisms may explain the different health benefits of diets high in vegetables, legumes/beans andfruit. These include potential synergies between the foods as well as the action of specific components foundat high levels in these foods, including vitamins and minerals, various phytochemicals including carotenoids andbioflavonoids (such as anthocyanins and flavonols), as well as dietary fibre and other specific characteristics ofthese foods such as low energy (kilojoules) density.Cardiovascular disease, type 2 diabetes and excess weight mechanismsFood components with anti-oxidant activity including vitamins (vitamin C and E) and phytochemicals in thesefoods may reduce the risk of inflammation and haemostasis, and of cholesterol becoming oxidised and depositedin blood vessels to form the atherogenic plaques that underlie many cardiovascular conditions. 392,412-414 Severalstudies have shown that consumption of vitamin C is associated with reduced risk of cardiovascular disease andstroke, however, other studies have shown no protective effect. 8,415 Plant foods including vegetables and fruitprovide potassium and magnesium, both of which have been linked to lower blood pressure. 8 Importantly, reviewsof the effect of beta-carotene on coronary heart disease suggest that benefits may be related to the componentsof the foods, various antioxidants and micronutrients in these foods or other confounding factors, rather than tothe beta-carotene alone. 41640EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council