Characteristics of China's dietary structure, how to improve?

Dietary structure of three patterns

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Today's world there are roughly three dietary structure patterns

One is the developed countries pattern. Also known as the affluent mode, mainly animal-based food, usually the annual per capita consumption of animal food amounted to 270kg, while the direct consumption of food is only 60-70kg.

Two developing countries mode. Also known as the subsistence model, mainly plant-based food, some economically underdeveloped countries annual per capita consumption of cereals and potatoes up to 200kg, meat, eggs and fish but 5g, dairy is not much.

Third is the Japanese model. Also known as the nutritional model, the main feature is that both food-based dietary traditions of the Orient, but also absorbed the dietary strengths of Europe and the United States, coupled with a developed economy, per capita annual intake of food 110kg, animal food 135kg or so.

Three types of dietary structure

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Today's dietary structure of the world's countries can be broadly divided into three types

The first type of food consumption of animal and plant foods is relatively balanced, energy, protein, fat, carbohydrate intake basically meet the nutritional requirements, the dietary structure of a more reasonable, to the Japanese diet as a representative. The Japanese diet is representative of this. Analyzing the dietary structure of the Japanese after the war, the following characteristics can be found:? Grain consumption declined year by year, per capita cereal consumption in 1960 410 g / d, in 1980 fell to 312 g / d, a decline of 24%, but in 1984 still amounted to 298 g / d, plus potatoes, per capita food rations (equivalent to the original grain) is up to 484 g / d; ?6 ?5 Animal food consumption has increased more, but not in excess, and the consumption of aquatic products is larger, in 1984, per capita meat consumption of 62 g / d, milk and milk, and the amount of food is larger. In 1984, per capita consumption of meat 62 g / d, milk and milk products 168 g / d, eggs 39 g / d, fish and shellfish 95 g / d, animal protein intake accounted for 45% of the protein intake, aquatic protein accounted for 50% of the animal protein intake; ?0 ?6 energy intake is lower than the developed countries in Europe and the United States, in 1984, 2,594 kcal, in recent years is still relatively stable, protein 83 g / d, no major changes. g / d, no major changes, fat increased more, 81 g / d but still lower than developed countries in Europe and the United States, carbohydrates, proteins, fats accounted for 59.2% of the total energy, respectively, 12.8%, 28.0%, the dietary structure in general is still relatively reasonable. However, with the change of dietary structure, the cause of death has changed. Tuberculosis, which endangered the health of the population at the beginning of the last century, fell to the 10th place in the list of causes of death in the 1980s due to the application of anti-tuberculosis drugs, and pneumonia fell to the 4th place with the emergence of antimicrobials; and the top three causes of death nowadays are malignant neoplasm, stroke, and heart disease (myocardial infarction). Although there are many influencing factors, the change in dietary structure is still a factor that cannot be underestimated, which is an important reason why many Japanese scholars have called for the prevention of dietary westernization.

The second type Low consumption of cereals and high consumption of animal foods. Cereal consumption is only 160 to 190 g/d per capita; animal foods, about 280 g/d for meat, more than 300 to 400 g/d for milk and milk products, and about 40 g/d for eggs. Energy intake 3300 ~ 3500kcal, protein 100g or so, fat 130 ~ 150g, is high energy, high fat, high protein, low fiber, the so-called "three highs and one low" dietary pattern, to the developed countries in Europe and the United States diet as a representative. Although the dietary quality is relatively good, but the nutritional surplus.

Numerous studies have shown that overnutrition is a ****same risk factor for obesity, cardiovascular disease, diabetes, malignant tumors and other chronic diseases. Among them, the most research on high-fat diet and cardiovascular disease (mainly coronary heart disease), and the conclusion is relatively clear. As early as 1933, Anitschkow pointed out that high-fat diets are associated with the incidence of coronary heart disease. During the Second World War, many European countries due to the lack of milk, butter, cheese, the incidence of coronary heart disease was reduced for a time, the relationship between the two attracted more attention. 1952 to 1956, Keys et al. through the ischemic heart disease extensive epidemiological study pointed out that: dietary fat intake accounted for 40% of the total energy in the region of the population of the coronary heart disease prevalence rate is high. According to Yerushalmy et al., a study of coronary heart disease mortality and diet in 22 countries showed that coronary heart disease mortality was positively and significantly correlated with fat intake (r=0.659). According to a study by the United States "Expert Committee on Diet and Health", dietary imbalance is an important risk factor for a number of chronic diseases, including cardiovascular disease, which has the most obvious impact on breast cancer, colon cancer, prostate cancer has a high degree of reference significance, and excess energy can lead to obesity and increase the risk of developing type II diabetes mellitus. The study also pointed out that there is clear evidence that the total amount and type of dietary fat and other lipids have an effect on the risk of coronary heart disease; clinical, animal experiments and epidemiological studies have confirmed that increased intake of saturated fatty acids can lead to an increase in serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), causing atherosclerosis and increasing the risk of coronary heart disease, and that saturated fatty acid intake is the most important factor in the development of coronary heart disease. Saturated fatty acid intake is a major dietary determinant of serum TC and LDL-C, and thus of the risk of coronary heart disease; a few studies on dietary fat and cancer have shown that a high intake of total fat and saturated fatty acids is associated with a high incidence of and mortality from colon cancer, breast cancer, and prostate cancer.

Increased energy intake, decreased consumption or both can lead to positive energy balance, and long-term positive energy balance is an important cause of obesity. Epidemiologic and clinical studies and some animal experiments confirm that obesity is related to coronary heart disease, postmenopausal breast cancer, type II diabetes mellitus, hypertension, gallbladder disease, endometrial cancer, osteoarthritis and so on. Human studies have shown that abdominal fat accumulation is more risky than fat accumulation in the hips and thighs for type II diabetes, coronary heart disease, hypertension, and stroke, and can increase the mortality rate of these diseases.

As for protein intake, the Yerushalmy et al. 22-country study of coronary heart disease mortality in relation to diet showed a significant correlation between animal protein intake and coronary heart disease mortality (r=0.765) and a negative correlation between plant protein intake and coronary heart disease mortality (r=-0.43). In related studies in several countries, it has been shown that diets with high consumption of meat foods are associated with increased coronary heart disease and colon and breast cancer. Such diets are also often characterized by high levels of saturated fat and cholesterol, suggesting that high animal protein and high fat (especially high saturated fat) are ****same risk factors for coronary heart disease and some cancers.

Overnutrition has seriously damaged the health of Westerners, and today, heart disease, cerebrovascular disease and malignant tumors have become the three major causes of death in the West, especially heart disease mortality rate is significantly higher than that of developing countries and Japan. 1988 a U.S.? Nutrition and health? Status study report Xiang described coronary heart disease, cancer, hypertension, diabetes, obesity, bone disease and other 11 categories of diseases and alcoholism, as well as behavioral problems, but also exhaustive analysis of these so-called affluent disease and dietary structure of the relationship. The report points out that 1.25 million people in the United States have myocardial infarction every year (2/3 men), 150,000 people die of myocardial infarction; atherosclerosis, stroke 500,000 people every year, 150,000 people die or lose the ability to take care of themselves; 475,000 people die of cancer every year; and 11 million diabetic patients. There are exceptions to the effect of high-fat diets on chronic disease. The famous Seven Countries Survey found that the population of the island of Hirak, with a dietary fat intake of 40% of total energy, 29% of which came from monounsaturated fats and only 8% from saturated fats, had far lower cardiovascular disease than in other Western countries. The diet of this population is characterized by the consumption of olive oil, fish, cereals, fruits and vegetables and red wine. It has been suggested that the strongest effect of the Mediterranean diet on the prevention of cardiovascular disease is in red wine, which may also be associated with anthocyanin glycosides and bioflavonoids.

The third type Plant-based foods are predominant, animal foods are less, diet quality is not high, and protein and fat intake are low, represented by the diets of developing countries. According to the statistics of the Food and Agriculture Organization of the United Nations (FAO), in the mid-1980s, the per capita energy intake in these countries was 2,000 to 2,300 kcal, about 50g of protein and 30 to 40g of fat, which was barely enough to satisfy the need for energy, and the intake of protein and fat was insufficient, and the nutritional deficiency disease was still a serious social problem in these countries.

Reasonable adjustment of dietary structure

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Decade, hypertension, diabetes, obesity and other chronic non-communicable diseases have become the main diseases affecting the health of our people, and dietary nutrition in the onset and progression of these chronic diseases play a very important role in how to adjust the dietary structure to prevent and treat these chronic diseases? This requires each of us to rationalize the daily diet, to do the following:

1. Food variety, cereal-based. In addition to breast milk, any one of the natural food can not provide all the nutrients needed by the human body, should eat a variety of foods, so that they complement each other, to achieve the purpose of rational nutrition and promote health. A variety of foods should include five categories: cereals and potatoes, animal foods, legumes and their products, vegetables and fruits, and purely caloric foods.

2. Eat more vegetables, fruits and potatoes. Vegetables, fruits and potatoes, to maintain cardiovascular health, enhance disease resistance and prevention of certain cancers, plays a very important role. Should try to use red, yellow, green and other darker colors, but fruit can not completely replace vegetables.

3. Eat milk, beans or their products. Milk is an excellent source of natural calcium, not only high content, and absorption utilization rate is also high, dietary calcium can improve children, adolescents, bone density, delay the age of osteoporosis; slow down the rate of bone loss in the middle-aged and elderly. Beans are rich in high-quality protein, unsaturated fatty acids, calcium, vitamins and phytochemicals.

4. Eat a moderate amount of fish, poultry, eggs, lean meat, less fat and meat oil. Excessive intake of fatty meat and meat oil is a risk factor for obesity, hyperlipidemia. Pork is the main meat of our people, pork fat content is much higher than chicken, fish, rabbit, beef, etc., should reduce the proportion of eating pork, increase the intake of poultry.

5. The amount of food and physical activity balance, to maintain a suitable body weight. Therefore, it is necessary to ensure the balance of energy in and out to maintain a suitable body weight.

6. Eat light meals with less salt, i.e., meals that are not too oily, too salty. Normal adult daily cooking oil should not exceed 25 grams (half a couple), 6 grams of salt