The current nutritional status of the Chinese public is characterized by the coexistence of malnutrition and overnutrition, with diseases of poverty and diseases of affluence occurring simultaneously. In economically developed regions, dietary structures are becoming "Westernized," and "fast food" is ubiquitous. Overnutrition leads to "diseases of affluence": 200 million Chinese people are overweight, obesity has become a serious threat to children's health, and imbalanced nutrition structures have led to a high incidence of chronic diseases such as diabetes. Relevant experts attribute the causes of this situation to "dietary misconceptions among the public" and the weak intensity of government health education, which is insufficient for proper guidance of the nation.
Experts emphasize that the Chinese public has five major dietary "misconceptions," and it is urgent to guide food consumption scientifically. These dietary "misconceptions" include:
First, an emphasis on flavor during cooking, leading to excessive oil and salt. The average daily intake per person is 30 to 50 grams of oil. In many households, people directly pour oil from a 5-liter container into the wok, often resulting in excessive amounts. It is not uncommon for a family of three to consume a 5-liter bucket of oil in a month.
Second, both urban and rural residents generally pay attention to dietary nutrition, knowing they should eat more vegetables and less meat. However, most households mainly cook vegetables by stir-frying, which uses more oil than stewing. For example, scrambled eggs with tomatoes generally uses 50 grams of oil, and plain stir-fried cauliflower, onions, or green peppers also uses about 50 grams of oil. Many people believe that eating animal fat is unhealthy, but there is no problem with consuming more vegetable oil.
Third, although Chinese meals have a higher vegetable intake than Western meals, restaurants and canteens also use a lot of oil for stir-frying. It is a common problem in Chinese cuisine to have a greasy plate after the food is eaten. Residents in northern China have a "heavier" palate and consume more salt, with some consuming as much as 13 to 15 grams per day.
Fourth, American fast food, high in calories, fat, and protein but low in minerals, vitamins, and dietary fiber, is known by the nutrition community as "junk food" and an "energy bomb." Particularly because it is addictive and negatively affects the eating habits of children and adolescents, most parents are not concerned about this.
Fifth, residents' dietary structures are becoming "Westernized," and food consumption demands are changing, with a sharp increase in meat consumption. Currently, the meat consumption in developed urban areas has reached 46 kilograms per capita, exceeding that of South Korea and Japan.
Experts call on the government to guide the entire nation in scientific and rational food consumption, adjusting and optimizing the food structure based on national conditions while adhering to the traditional dietary structure. As long as these dietary "misconceptions" are not eliminated, "diseases of affluence" will be difficult to eradicate.
Experts point out that it is necessary to inherit the philosophical connotation of traditional Chinese diet and nutrition, by "tailoring diet to individual conditions and using food based on syndrome differentiation," adhering to the principle of biodiversity in food, while also paying attention to the chronic safety of food and studying the potential impacts of an imbalanced dietary structure on human health. A scientific, rational, and optimal dietary guide for the nation should be formulated as soon as possible.