Dynamics of the Chinese diet and the role of urbanicity, 1991-2011.

ABSTRACT: China's food consumption patterns and eating and cooking behaviours changed dramatically between 1991 and 2011. Macronutrient composition has shifted towards fats, and protein and sodium intakes remain high and potassium intake low. The rapid decline in intake of coarse grains and, later, of refined grains and increases in intake of edible oils and animal-source foods accompanied by major eating and cooking behaviour shifts are leading to what might be characterized as an unhealthy Western type of diet, often based on traditional recipes with major additions and changes. The most popular animal-source food is pork, and consumption of poultry and eggs is increasing. The changes in cooking and eating styles include a decrease in the proportion of food steamed, baked, or boiled, and an increa

SUBMITTER: Zhai FY 

PROVIDER: S-EPMC3868998 | biostudies-literature | 2014 Jan

REPOSITORIES: biostudies-literature