INTRODUCTION
This study measures the costs and benefits to agricultural industries and
consumers should people eat the recommended levels of fruits and vegetables for a
cancer prevention diet. Eating the recommended levels would cause the demand for
fruits and vegetables to rise significantly, shifting the use of agricultural resources (such
as land, labor and other purchased inputs) and benefiting agricultural industries.
Increased consumption of fruits and vegetables has been linked to a decrease in
the risk of cancer. In a review of 196 epidemiology studies, scientists determined that
the link between fruit and vegetable consumption and a lower incidence of cancer was
probable (WCRF and AIC 1997). In addition, convincing evidence exists linking the
consumption of specific fruit and vegetable groups to a reduction in certain types of
cancers. For example, eating dark vegetables has been associated with a lower
incidence of lung and stomach cancers. Therefore, the cancer risk reduction diet
provides recommendations for the composition of fruit and vegetable consumption, as
well as the total level.
USDA recommendations for a 2,200 calorie diet are 3 fruit servings and 4
vegetable servings a day (McNamara et al 1999). The more specific recommendations
for fruit are at least one serving from the citrus/berry/melon group and at least two
additional servings of any fruit. Two programs were developed for vegetables. The
first recommends at least one serving of dark colored vegetables, one serving of salad,
one half serving of a starchy vegetable and one and a half servings of any other
vegetable. The second program further disaggregates the vegetable recommendations.