Cuisine and health: a new initiative for science and technology 'The Zhejiang Report' from Hangzhou
Author:Mark L Wahlqvist AO, MD, Gayle SavigePhDand Naiyan
Keywords:Cuisine, Food, Economic Development, Health, Eco-Nutrition, Hangzhou, Zhejiang Province, China, Science, Technology, Trade, Transport, Migration, Social Cohesion, Locality, Region
Abstract:There has been a rapid and remarkable recovery in Hangzhou, Zhejiang Province, China, during the 1990s, of a
distinctive cuisine whose origins can be traced back to, at least, the building of the Grand Canal between
Beijing and Hangzhou in the 600s AD and the stimulus to trade and migration, that was provided. This, along
with exceptional health indices in the region, provides a basis for a new integrative study of the food chain,
food culture and food science in regard to the human condition, which would be manifest by the degree of
environmental sustainability, economic progress, social cohesion, health status, well-being and happiness that
these dimensions of "food for humans" should support. Collectively, these have rarely been subject to
systematic scholarly pursuit. Through the endeavours of the Zhejiang Association for Science and Technology, representing some 150000 professionals and the international community, represented principally by the
International Union of Nutritional Sciences (IUNS) and its partners in WHO, the FAO Network of Excellence
and the Hangzhou University of Commerce, this field has been brought together through the papers in this
issue of Asia Pacific Journal of Clinical Nutrition. The report builds on related endeavours in recent times,
notably 'The Okinawan Roundtable on Nutrition and Cardiovascular Disease" which recognizes the
exceptional and distinguishing features of the Okinawan diet in health protection, and the assessment of the
place of fatty fruits, like red palm fruit amongst "North and West African Foods".
Asia Pac J Clin Nutr. 2004;13(2):121-124.doi:
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Cultural and historical trends and influences of food, nutrition and cuisine on health and development
Author:Rita Erlich BA (Hons), MA
Keywords:Hangzhou history, restaurants, traditions, gastronomy, trade, cuisine, culture
Abstract:The distinctive qualities of the cuisine of Hangzhou are the result of its geographical situation, which provided
good soils, reliable rainfall, a lake that has been a water source and renowned beauty spot for centuries. The
rich water-sources facilitated the development of gastronomy, agriculture, trade and administration, especially
after it became the capital of the Southern Sung Dynasty. Hangzhou’s food sources are especially diverse,
notably for fish, green vegetables, fungi, and tofu, and have been since early records. As capital, it became a
leader in cuisine, and in the development of the restaurant industry. The strength of food traditions has been
reinforced constantly by the cultural, medicinal, nutritional, and social values of food and cooking, by the
interest of Chinese scholars in food and wine, and by the narrative that accompanies specific dishes.
Asia Pac J Clin Nutr. 2004;13(2):125-130.doi:
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Cuisine: the concept and its health and nutrition implications – global
Author:Robert MacLennan FRACP and Aizhen Zhang MD
Keywords:evolution, food cultures, old age, China, chronic diseases
Abstract:Cuisine, broadly food culture, has evolved greatly in the past ten thousand years, following the domestication
of plants and animals which greatly increased the food supply and led to villages, cities and civilizations.
Major factors in the evolution of cuisines have been the existing biota, soils, fuel for cooking and climates,
followed by new technologies, exploration and trade. These provide the context of the world’s amazing variety
of cuisines, but not the understanding of why cuisines developed as they have, in particular why China has the
world’s greatest cuisine. There is evidence that the diet of older women in Zhejiang province meets the recent
WHO guidelines for the prevention of chronic disease, consistent with reported longevity in the province. But
current changes with the industrialization and globalization of cuisines are associated with increases in chronic
diseases, and point to much greater increases in the future.
Asia Pac J Clin Nutr. 2004;13(2):131-135.doi:
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Cuisine: the concept and its health and nutrition implications – a Hangzhou perspective
Author:Zhang AiZhen MD, Wu YuHong MMed and Robert MacLenn
Keywords:Hangzhou, cuisine, nutrition, chronic diseases, health
Abstract:Cuisine is an activity that meets human physical and psychological needs. With the development of civilization,
cuisine is an important component of culture and includes the dietary profession. However, each nation or each
area has its own characteristic cuisine. There are eight major styles of Chinese cuisine, Hangzhou style is an
important part of Zhe style. It was divided into two branches named “Lake branch” and “Town branch”. An ideal
Chinese dish should satisfy in terms of colour, aroma, taste, shape, texture and sustenance. But nowadays, people
pay more attention to other aspects of dishes than sustenance. It is estimated that food and beverages will cost up
to 570 billion RMB (about US $69 billion) in China this year. The incidence of chronic diseases also increases
year after year. There are 40 million diabetic and 70 million obese persons in China. Hence it is important to
make efforts to promote in-depth knowledge of cooking and nutrition.
Asia Pac J Clin Nutr. 2004;13(2):136-140.doi:
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Cuisine: Hangzhou foods and their role in community health and nutrition
Author:Duo Li PhD and Robert Premier PhD
Keywords:Hangzhou/Zhejiang, nutrition, cuisine, foods, health
Abstract:Regional diets and associated cuisines and their contribution to overall regional nutrition are increasingly
being scrutinized by scientists for their relationships to human health. The Hangzhou region in China has
lower mortality rates associated with cardiovascular disease, lower incidences of diabetes mellitus and better
blood pressure in the local population and the links between these lower rates of disease and the traditional
regional cuisine are a source of interest. Zhejiang is located on the East Coast of China. The Northern part is
well known for the extensive network of channels that produce a vast array of aquatic foods. The South
West region and its extensive foothills are known for the production of rare and expensive venison and many
types of fungi. The region is also known for the production of over ten different types of edible bamboos.
The cuisine also involves many different types of green vegetables that accompany every meal. The best way
to describe Hangzhou cuisine is the wide use of southern ingredients cooked in the typical northern manner.
This combination leads to a unique taste combining the dainty and the smooth, the crisp and the tender, the
simple and the elegant, the small and the exquisite. Overall the cuisine is known for it’s low saturated fat and
high PUFA, particularly long-chain omega-3 PUFA and fibre. There is extensive use of plant based foods
high in complex phytochemicals and trace elements. This combination leads to a balanced nutrition that
contributes to the community health in Hangzhou.
Asia Pac J Clin Nutr. 2004;13(2):141-146.doi:
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Traditional Chinese food technology and cuisine
Author:Jian-rong Li PhD and Yun-Hwa P Hsieh PhD
Keywords:Chinese food, cuisine, traditional food, processing, health
Abstract:From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long
history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and
cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people’s everyday lives.
Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and
technologists, the food industry, and health promotion institutions worldwide due to the extensive values they
offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products,
such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods,
fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese
foods and their processing techniques are included in this paper. Further development of the traditional
techniques for formulation and production of these foods is expected to produce economic, social and health
benefits.
Asia Pac J Clin Nutr. 2004;13(2):147-155.doi:
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Contemporary food technology and its impact on cuisine
Author:John R Lupien PhD and Ding Xiao Lin PhD
Keywords:food technology, urbanization, food storage, frozen and chilled foods, refrigeration, milling, canning, fermentation, food additives
Abstract:This article contains a general review of current food technologies and their effect on the quality and safety of
foods. The uses of these technologies in the context of current and projected world population, urbanization
prevention of food losses, preservation and trade of foods, domestically and internationally are briefly
reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking,
canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and
vegetables, animal products, fat and oils, canned products, and food additives.
Asia Pac J Clin Nutr. 2004;13(2):156-161.doi:
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Nutrition-related disease and death in Zhejiang Province
Author:Ding Gangqiang PhD, Yu Ming MSc, Gong Weiwei BSc,
Keywords:death rate, urban, rural, life expectancy, nutrition related disease, Zhejiang Province, China
Abstract:In Zhejiang province economic development and changes in nutrition appear to have increased both life
expectancy and nutrition-related chronic disease morbidity. Life expectancy is longer in urban populations
than in rural and in both urban and rural females. From 1997 to 2002 urban females had an average life
expectancy of 81.4 years. In 2002 the estimated incidence of ischaemic heart disease was higher in rural
males and females whereas diabetes mellitus was higher in urban males and females. From 1990 to 2002
lung cancer had large increases in all groups, cancers of the oesophagus and stomach increased in rural males
and females, and cancer of the large intestine increased 40 per cent in urban males. In 2002 deaths from
cerebrovascular disease were much higher in rural males and females. Apart from differences in lifestyle
factors between urban and rural, access to medical resurces may also be relevant to the differences within the
province in chronic disease rates and in life expectancy.
Asia Pac J Clin Nutr. 2004;13(2):162-165.doi:
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The food industry and provincial economies
Author:Greg Walsh MA, PhD and Duo Li PhD
Keywords:regional economies, food industry, China, health, wealth
Abstract:This paper discusses the significance of the food industry for the Zhejiang provincial economy and for
provincial economies generally. It is suggested that the strong ties between the food industry and provincial
economies in China means that the food industry can be a key influence in the economic development of
regional China. Moreover, the geographically diffuse nature of the food industry in China gives the industry a
strategic significance in countering regional inequality within and between provinces, a by-product of China’s
rapid growth over the past 25 years. For these reasons, change in the food industry, whether it has its origins in
the introduction of western fast foods, or in environmental, technological or economic trends, not only assumes
significance for the health of the Chinese people (as other papers presented to the International Cuisine and
Health Workshop at Hangzhou have pointed out), but also for the wealth of the nation and the way that wealth
is distributed.
Asia Pac J Clin Nutr. 2004;13(2):166-170.doi:
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Economic development and its influences and risks for nutrition, cuisine and health
Author:John McKay
Keywords:globalisation, world food supplies, food security, China
Abstract:This paper reviews the evidence on some of the major trends in economic development at a global level and
assess their influence on food, nutrition and health. Food and nutrition are themselves broad topics, and each
is influenced by a myriad of local and international forces, making them both interesting and important, but
also challenging in their complexity. It is especially difficult to deal with such a vast and complicated terrain
in such a short paper, and one must inevitably deal only superficially with a number of complex areas. This
paper will review a number of key forces for change in the global system, with a focus on the implications of
each for food and nutrition. Each area is central to the experience of economic, social and political
development, particularly in the period since 1945, and each is tied in various ways with that complex and
interrelated set of changes that we call globalisation. Seven key factors will be explored: global population
growth, leading to strong pressures on world availability of arable land and food; increasing integration in the
global economy, as measured through such things as trade, financial flows and information exchanges, and
with specific implications for the food industry and for trade in food products; growing gaps between rich
and poor countries; similar increases in disparities between rich and poor segments within individual
countries; the rapid growth of cities in the developing world, resulting in massive challenges for the food
supply systems of many nations; the growth within some countries, for example in a number of Asian
countries, of a “new middle class” with distinctive patterns of consumption; and, high levels of population
movements between countries resulting in the creation of significant communities of immigrants in a number
of nations. Examples will be drawn from the two regions familiar to the author, Asia and Sub-Saharan
Africa, but with a particular emphasis on East Asia.
Asia Pac J Clin Nutr. 2004;13(2):171-177.doi:
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Human rights and the governance of food quality and safety in China
Author:Zhao Rongguang and George Kent
Keywords:China, governance, food security, safety, quality, human rights
Abstract:National governments carry major responsibilities with regard to food security. In China, most families are
now able to obtain enough food either by producing their own or by being able to purchase food in the
marketplace. The government has been turning more of its attention to issues of food quality and safety.
While there are several different kinds of programs in place, more needs to be done to assure the quality and
safety of the food supply in China. The programs can be strengthened by making them more explicitly
oriented to the human right to adequate food, based on the idea that the people are entitled to safe food of
good quality. Through the Consumer’s Association and other arrangements, consumers should be given a
more active role in monitoring the quality and safety of their food.
Asia Pac J Clin Nutr. 2004;13(2):178-183.doi:
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Nuclear and isotopic techniques applied to supporting nutritional studies in East Asia and Pacific Countries: IAEA’s contributions over 20 years
Author:Seong-Ai Kim PhD. Miranda-da-Cruz PhD, Najat Mokht
Keywords:IAEA, Nuclear and isotopic techniques, nutrition studies, East Asia and Pacific countries
Abstract:The world’s scientific community has recognized that isotopic techniques play a vital role in monitoring the
effectiveness of nutrition intervention by providing precise data on absorption, bioavailablity and interaction
of various micronutrients in a cost effective manner. The International Atomic Energy Agency (IAEA) has
been supporting many such health related studies in Member States from developing countries using nuclear
and isotopic methods for over 20 years. This report documents the Agency’s support for a variety of projects
in East Asia and Pacific countries to assess body composition, total energy expenditure, nutrient intake,
osteoporosis, infection, vitamin and mineral bioavailability as well as food composition. The IAEA spent a
total of US$10,302,356 through Coordinated Research Projects (CRP) and Technical Cooperation Projects
(TCP) over the past 20 years. Out of this only US$2,732,802, or 26.5% was used by the East Asia and
Pacific countries. While the participation of East Asia and Pacific countries was strong in CRPs and moderate
in regional TCPs, they did not participate in national TCPs at all. The non-participation under national TCPs
is a serious deficiency when compared with Latin American and African regions and therefore, more
participation from the East Asia and Pacific countries in national TCPs is strongly encouraged in the future.
Asia Pac J Clin Nutr. 2004;13(2):184-193.doi:
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Intuitive eating and the nutrition transition in Asia
Author:Steven R Hawks EdD, MBA, Ray M Merrill PhD, MPH, H
Keywords:Asia, intuitive eating, traditional diet, eating habits, nutrition transition, cross-cultural studies, obesity
Abstract:Current models of the nutrition transition focus on demographic changes and economic development. A
further influence may be the adoption of western-based perceptions of beauty that lead to potentially harmful
eating behaviours which contribute to overweight, obesity, and eating disorders. This paper proposes a
comprehensive model of the nutrition transition that includes western influences on perceived attractiveness
and subsequent eating styles. An exploratory test of this model for Asian countries explores differences in
intuitive eating as a function of economic development and the adoption of western standards of beauty. The
intuitive eating scale (IES), a measure of food consumption that is primarily characterized by the satisfaction
of physical hunger, was used to evaluate agreement with intuitive eating principles in the US and four Asian
countries (Japan, Thailand, the Philippines, and China). Although intuitive eating scores in the US and
Thailand failed to follow predicted patterns on two of the four IES subscales, scores for the other two IES
subscales and the total IES score followed predicted patterns for Asian countries. Intuitive eating appears to
be a valid, measurable concept that is correlated with economic development and levels of western influence
in Asian countries. The tentative findings of this exploratory study support further evaluation of cultural
influences as an important component of the nutrition transition.
Asia Pac J Clin Nutr. 2004;13(2):194-203.doi:
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Intake of soy foods and soy isoflavones by rural adult women in China
Author:Zhaoping Liu MD, Wenxian Li BSc, Jing Sun BSc, Che
Keywords:Chinese women, food consumption, rural, soy foods, soy isoflavones, food frequency questionnaire
Abstract:This study evaluated the intake of soy foods and soy isoflavones by rural adult women and potential determinant
factors. Soy food consumption and information on age, education and medical history were collected on 1,188
subjects in Gansu Province and Hebei Province, China using a food frequency questionnaire to gather data on
food intake over the past year. Weight and height were simultaneously measured. The results showed that 1139
(95.9%) rural women consumed soy foods in the past year. The average intake of soy foods and isoflavones was
38.7 ± 58.2 (median = 23.5) g/d and 17.7 ± 26.6 (median=8.9) mg/d, respectively. Tofu accounted for the most
contribution to their intake. The soy isoflavone intake ranged between 0-35 mg/day in 89.2% of subjects. Gansu
women had higher intakes of soy foods and isoflavones than Henbei women (P<0.05). Women aged 41-50 years
consumed less soy foods and isoflavones than the 20-30-year olds and 31-40 year olds (P <0.05). The intake of
soy foods (P<0.01) and isoflavones (P<0.01) by women who experienced secondary education or above was
significantly higher than illiterate women. Women without a medical history had a higher soy isoflavone intake
than women with a medical history, but the difference was not statistically significant. These results suggest that
the intake of soy isoflavones by Chinese rural adult women was much higher than women in Western countries.
The distribution of intake was skewed to the right and varied among women in regard to region, age group and
education level.
Asia Pac J Clin Nutr. 2004;13(2):204-209.doi:
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Evidence for a prospective anti-osteoporosis effect of black tea (Camellia Sinensis) extract in a bilaterally ovariectomized rat model
Author:Asankur Sekhar Das MSc, Maitrayee Mukherjee MScand
Keywords:ovariectomy, black tea extract, bone turnover, bone density, osteoporosis
Abstract:The purpose of this study was to examine whether whole aqueous black tea extract (BTE) prevents bone loss
induced by ovarian hormone deficiency. Eighteen 95 –100 days old female albino rats were randomly assigned
to three treatment groups [sham -operated control (sham); bilaterally ovariectomized (ovx) and ovx + aqueous
black tea extract (BTE)] and sacrificed after 28 days. All animals were fed a standard laboratory diet with free
access to deionized water except on days of urinary parameter studies when animals were given only calcium
free deionized water during the entire 24 h period of urine collection. Body weight study revealed that rats in
the ovx group had significantly higher final body weight than rats in the sham group. This higher final body
weight was not observed in animals receiving BTE. The ovx group also had significantly higher abdominal fat
mass and liver weight and significantly lower uterus, right kidney and left kidney weights than in other two
groups. All these organ weight changes in ovx group also were not observed in animals receiving BTE.
Results of urinary studies revealed that rats in the ovx group had significantly higher urinary excretion of
calcium (Ca), phosphate, creatinine (Cr), calcium to creatinine (Ca : Cr) ratio (P<0.001) and hydroxyproline
(HPr) (P<0.01) than rats in the sham group. Significant recovery of all these parameters were observed in
animals receiving BTE. The ovx group also had significantly higher (P<0.001) serum alkaline phosphatase
(AP) and tartrate-resistant acid phosphatase (TRAP) activity than rats in the other two groups. These changes
could not be seen in animals receiving BTE. Also, identical changes were seen in bone density experiments.
Rats in the ovx group had significantly lower densities of the right femur (P<0.001), eighth thoracic rib
(P<0.001), eighth thoracic vertebra (P<0.05), and fourth lumbar vertebra (P<0.01) than rats in the sham group;
and significant improvement in densities of these bones were seen in animals supplemented with BTE.
Animals of ovx group also showed significant decrease in calcium and phosphate level in all these bones which
could be regained significantly when these animals were supplemented with BTE. Our findings suggest that
aqueous BTE may be effective in preventing bone loss due to ovarian hormone deficiency. Because serum
activity of AP, TRAP and urinary loss of bone minerals (Ca and Phosphate) and also the organic components
of bone (Cr and HPr) were significantly greater in the ovx group, compared to sham animals and ovx + BTE
group. This confirms that ovariectomy enhances and BTE suppresses the rate of bone turnover. The density
results of ovx + BTE group are significantly greater than rats in the ovx group, suggesting further that
formation exceeded resorption. Detailed studies are underway to clarify the mechanism of this protective effect
of BTE on hypogonadal bone loss.
Asia Pac J Clin Nutr. 2004;13(2):210-216.doi:
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Legumes: the most important dietary predictor of survival in older people of different ethnicities
Author:Irene Darmadi-Blackberry MB, PhD, Mark L Wahlqvist
Keywords: legumes, diet, survival, FHILL, mortality, food intake, elderly, Australia, Greece, Japan, Sweden, fish, fat ratio
Abstract:To identify protective dietary predictors amongst long-lived elderly people (N=785), the “Food Habits in Later
Life”(FHILL) study was undertaken among five cohorts in Japan, Sweden, Greece and Australia. Between
1988 and 1991, baseline data on food intakes were collected. There were 785 participants aged 70 and over
that were followed up to seven years. Based on an alternative Cox Proportional Hazard model adjusted to age
at enrolment (in 5-year intervals), gender and smoking, the legume food group showed 7-8% reduction in
mortality hazard ratio for every 20g increase in daily intake with or without controlling for ethnicity (RR 0.92;
95% CI 0.85-0.99 and RR 0.93; 95% CI 0.87-0.99, respectively). Other food groups were not found to be
consistently significant in predicting survival amongst the FHILL cohorts.
Asia Pac J Clin Nutr. 2004;13(2):217-220.doi:
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