Evolution and Distribution of Dietary Patterns in China and the Research Progress of Its Correlation with Health

Abstract

With the progress of society and the improvement of living standards, the dietary patterns of the population in different regions of China show differences, and there are still nutritional imbalances and an increasing number of patients with chronic diseases. In this paper, the dietary pattern characteristics, distribution, and research progress related to common chronic diseases of residents in different regions of China are summarized through the research literature, and nutritional guidance is proposed for people with unreasonable dietary structures. For people in different regions, it is recommended to cook less salt and light, and to soy products, aquatic products, milk, fruits and vegetables based on the oriental healthy meal model. For people of different ages, infants and young children need to supplement fruits and vegetables and pulses to ensure dietary health, and it is more recommended to have a balanced diet based on energy and a western diet based on high-quality protein. Teenagers should reduce their intake of fried foods, and recommend a variety of dietary patterns rich in milk, fruits and vegetables. Middle-aged and elderly people should pay attention to increasing the intake of protein, dietary fiber, fat, meat and poultry, and recommend the dietary mode based on fruits and vegetables and whole grains. For different chronic diseases, the recommended vegetarian diet (mainly fruits and vegetables, soy products and eggs) or balanced diet mode (mainly coarse grains, vegetables, eggs, soy products, seafood) could significantly reduce the risk of hypertension, obesity, kidney disease, Alzheimer's disease and other diseases and improve the patient's condition. This paper would provide a certain reference for guiding residents to rational dietary consumption, optimizing dietary structure and reducing the occurrence of chronic diseases.

Keywords

• dietary pattern
• dietary guideline
• food structure
• prevention of chronic diseases