EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs
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Appendix E Summary of evidence statements of negative associations

and those of Grade D

A number of relationships between food consumption and disease outcomes have not been considered or
presented in these Guidelines, even though these relationships were investigated as part of the systematic
literature review process. However, these relationships and the reviewed evidence can still be found in the
Evidence Report. A summary of the relationships that have been omitted, with reasoning, is provided below.

E1 Grade C evidence statements: Food consumption with no association

with a health outcome

To avoid unnecessary confusion for the reader, Grade C evidence statements suggesting no association between
a food and specific health outcome were not included in the evidence summary tables at the beginning of each
section within the document. These evidence statements are included in Table E1.

Please note that these evidence statements are discussed in further detail within the body of the document.

Table E1: Grade C ‘no association’ relationships that informed the Australian Dietary Guidelines

Evidence statement Grade

Vegetables

Consumption of vegetables is not associated with reduced risk of type 2 diabetes. C

Consumption of vegetables is not associated with reduced risk of oesophageal cancer. C

Consumption of vegetables is not associated with reduced risk of ovarian cancer. C

Consumption of vegetables is not associated with reduced risk of endometrial cancer. C

Consumption of cruciferous vegetables, carrots, potatoes and beans and lentils is not associated with risk of

colorectal cancer. C

Fruit

Consumption of fruit is not associated with risk of type 2 diabetes. C

Consumption of fruit is not associated with risk of breast cancer. C

Consumption of fruit is not associated with risk of ovarian cancer. C

Consumption of fruit is not associated with risk of endometrial cancer. C

Consumption of fruit is not associated with risk of colorectal cancer. C

Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans

Consumption of red meat one to six times per week (or an intake range of 14–70 g/ 1,000 calories/d) is not

associated with risk of bladder cancer. C

Consumption of red meat, irrespective of frequency or serve size, is not associated with risk of prostate cancer C

Consumption of 30–200g of red meat per day is not associated with risk of pancreatic cancer. C

Consumption of at least one serve of fish a week is not associated with reduced risk of depression. C

Consumption of eggs daily is not associated with increased risk of coronary heart disease. C

Consumption of nuts (65–110g / day) does not lead to weight gain in the short-term. C