Consumption of fibre and wholegrain cereal foods is associated with a lower risk of obesity and related lifestyle illnesses such as type 2 diabetes and cardiovascular disease. Evidence is now building for the importance of regularly consuming wholegrain foods as part of a cancer-prevention diet.
Dietary fibre probably decreases the risk of colorectal cancer, while there is limited suggestive evidence it may also be associated with a lower risk of oesophageal cancer.
(There is insufficient evidence on dietary fibre to make a conclusion regarding other cancers, such as breast, prostate and ovarian.)
Dietary fibre is therefore encouraged as part of a varied and nutritious diet. Women are advised to eat 25g of dietary fibre per day and men to eat 30g per day.
As the benefits of fibre may derive from multiple nutrients working together, it is also better to consumer fibre through whole foods rather than a dietary supplement.
This position statement describes dietary fibre and explores the epidemiological evidence and biological mechanisms in relation to fibre consumption and its impact on reducing cancer risk.
It explains why Cancer Council Australia recommends people eat at least two serves of wholegrain or wholemeal foods every day (or ensure about half their daily serves of breads and cereals are wholegrain or wholemeal varieties) and eat at least two serves of fruit per day and five serves of vegetables per day including legumes.