Evidence statements for consuming vegetables 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 vegetables and legumes/beans food group can support optimal health and prevent disease.

Vegetables 

Evidence statement
Grade
Consumption of each additional daily serve of vegetables is associated with a reduced risk of coronary heart disease.
B
Consumption of vegetables is associated with reduced risk of stroke.
B
Consumption of vegetables is associated with reduced risk of weight gain.
C
Consumption of vegetables is associated with a reduced risk of oral and nasopharyngeal cancers.
C
Consumption of preserved vegetables is associated with increased risk of oral and nasopharyngeal cancer.
C
Consumption of one to two serves per day of tomato is associated with a reduced risk of prostate cancer.
C
Consumption of more than one serve per week of spinach is associated with reduced risk of colorectal cancer.
C
Consumption of cruciferous vegetables is associated with reduced risk of lung cancer. C

 Legumes/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