Fruit and vegetable consumption and waste in Australia - VicHealth

In 2008, a research team led by Amanda Devine at Edith Cowen University in WA
published the report Vegetables and Fruit for Health and Healing. In this report, the
evidence bases for seven different health areas (primarily chronic diseases) were
reviewed in relation to vegetable and fruit consumption: cancer, cardiovascular disease,
diabetes, musculoskeletal conditions, Alzheimer’s disease, Metabolic Syndrome
(Syndrome X) and wound healing (Devine, McFaull, Dick, & Miller, 2008). The following
section which considers the evidence linking fruit and vegetable consumption and the
prevention of a number of poor health outcomes, draws heavily on this report.
Cancer
The incidence of the most common cancers has increased markedly in Australia in the
last 20 years (Devine et al., 2008). Although some cancers have a considerable genetic
basis, studies of identical twins have revealed that environmental factors are more
closely linked to the causation of most common cancers than genetic factors
(Lichtenstein et al., 2000). Approximately 30% of all cancers and 70% of cancers of the
gastrointestinal tract are thought to be the result of consuming a diet high in saturated fat
and low in vegetables, fruit and whole grains (Belliveau & Gingras, 2007). In addition,
increased body weight and the cluster of risk factors that comprise the Metabolic
Syndrome are also increased risk factors for some types of cancer (Cowey & Hardy,
2006; Renehan, Tyson, Egger, Heller, & Zwahlen, 2008).
Cancer costs the Australian health system over $2.7 billion in direct health system costs
each year. More than 70% of this is spent on in-patient, out-patient and day care
services (ABS, 2006a). In addition, in 2003 cancers were responsible for 19% of all
DALY (AIHW, 2006a). It is estimated that low consumption of vegetables (less than 4
serves per day) accounts for 17% of colorectal cancer, 9% of lung cancer, 9% of prostate
cancer and 2% of breast cancer in Australia (Marks et al., 2001).
The joint World Cancer Research Fund / American Institute for Cancer Research
(WCRF/AICR) report, Food, Nutrition, Physical Activity and the Prevention of Cancer: a
Global Perspective summarized cancer studies which include cancer and diet prior to
2006. This report was compiled to build on an earlier report that the two institutions had
issued in 1997. The earlier report concluded, “Evidence of dietary protection against
cancer is strongest and most consistent for diets high in vegetables and fruits … Other
aspects of diet probably or possibly modify the risk of cancers at various sites”
(WCRF/AICR, 1997, p. 504).
More recent findings from 2007 showed that it is probable that:
� Green leafy vegetables, fruits and carotenoid containing foods reduce the risk of
mouth, pharynx and larynx cancers;
� Green leafy vegetables, fruits and beta-carotene and Vitamin C containing foods
reduce the risk of oesophageal cancer; and
� Fruits and carotenoid containing foods reduce the risk of lung cancer.
The research also noted that there was limited evidence that:
� Green leafy vegetables and fruits decrease the risk of nasopharynx cancer and
� Green leafy vegetables, fruits and folate, selenium and Vitamin D containing
foods decrease the risk of colon and rectal cancers.
It is important to note that these conclusions are likely to be conservative given the
contentious nature of the biomedical research. However, in further support of diets high
in fruit and vegetables for disease prevention the report stated “Obesity, type 2 diabetes,
coronary heart disease, cancers of some sites and other chronic diseases have been
rare or uncommon in those parts of the world where traditional dietary patterns are plantbased”
(WCRF/AICR, 2007, p. 192).
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