Evidence statements for consuming lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans

The following evidence statements are sourced from the 2013 Australian Dietary Guidelines and are based on a review of the scientific evidence that outline consuming foods from the lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans food group can support optimal health and prevent disease.

Lean meats and poultry, fish, eggs, tofu, nuts and seeds

Evidence statement
Grade
Consumption of greater than 100–120 g/day red meat per day is associated with an increased risk of colorectal cancer. B
Consumption of fish more than once per week is associated with a reduced risk of developing dementia in older adults. B
Consumption of red meat is associated with increased risk of renal cancer. C
Consumption of at least two serves a week of fish is associated with reduced risk of mortality from cardiovascular disease, and with reduced incidence of cardiovascular disease. C
Consumption of fish at least twice a week is associated with a reduced risk of stroke. C
Consumption of fish two or more times per week is associated with reduced risk of age-related macular degeneration. C
Consumption of nuts (65–110g per day) is associated with a reduction in serum cholesterol. C

Legumes and beans

Evidence statement
Grade
Consumption of soy foods is associated with reduced total cholesterol and low-density lipoprotein (LDL) cholesterol. C
Consumption of legume foods is associated with reduced risk of colorectal cancer. C