Cuisine from Hunan Province is commonly characterized by its liberal use of oil and salt, which can be detrimental to health if consumed in excess. Addressing this concern has become a priority for the local government.

On May 28, Shen Xiaoming, Secretary of the Hunan Provincial Committee of the Communist Party of China (CPC), chaired a meeting at which the Overall Plan on Deepening the Reform of the Medical System and Improving People's Health (hereinafter referred to as the Overall Plan) was reviewed and approved.

This Overall Plan, passed at the meeting, includes a three-year action strategy focused on reducing salt and oil consumption. It will pilot salt and oil reduction programs in the canteens of government agencies, schools, hospitals and enterprises. 

Official statistics indicate that the average daily salt intake of Chinese residents is nearly double the recommended five grams, and cooking oil consumption is also excessive. Diets high in salt and oil can lead people to develop chronic diseases, including hypertension, cardiovascular and cerebrovascular diseases, obesity and diabetes. Reducing salt and oil intake is a cost-effective preventative measure that can directly lower the risk of these conditions.

Hunan's initiatives are part of a broader national effort to promote healthier dietary habits amid rising obesity rates and a growing prevalence of nutrition-related metabolic diseases.­

Nutrition guidelines 

According to statistics from the National Health Commission (NHC), today, 51.2 percent of Chinese adults are either overweight or obese, with projections indicating that, without intervention, China's obese population could reach approximately 70 percent by 2030.

Unhealthy lifestyles and poor dietary habits are increasingly impacting national health. To address this, the Ministry of Agriculture and Rural Affairs, the NHC and the Ministry of Industry and Information Technology jointly issued the Food and Nutrition Development Guideline (2025–30) in March. This guideline establishes key objectives for enhancing dietary habits and improving the quality of the food supply.

The guideline calls for a shift toward nutrient-rich food consumption, increasing the annual per- capita intake of foods rich in protein and fiber. By 2030, it targets a per-capita annual consumption of 14 kg of legumes, 69 kg of meat, 23 kg of eggs, 47 kg of dairy products, 29 kg of seafood, 270 kg of vegetables and 130 kg of fruit.

Food and nutrition are fundamental to human life and health. Since the 18th CPC National Congress in 2012, the country's overall agricultural production capacity has steadily improved, the food consumption structure has been optimized, and the nutritional and health status of the population has pointedly improved. However, challenges remain, including an insufficient supply and consumption of high-quality food, a lack of reasonable dietary habits among residents, and the coexistence of overnutrition and undernutrition. These issues demand public attention, and the guideline was created in response. 

"China has previously issued corresponding food and nutrition development guidelines—respectively in 1993, 2001 and 2014. Each reflected the characteristics of its time and played a big role in guiding healthy diets for Chinese residents," stated Chen Mengshan, Director of the State Food and Nutrition Consult Committee, at a March seminar organized by the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs. "The key feature of this latest guideline is its nutrition-oriented approach. It emphasizes integrating nutrition and health needs throughout the entire food process—from production, processing and circulation to consumption and research and development—with a greater focus on producing foods rich in high-quality protein and dietary fiber."

The guideline specifically highlights the importance of protein consumption, setting a target for high-quality protein to comprise over half of the total daily protein intake.

Chen explained that, from a nutritional standpoint, high-quality protein sources include animal-based foods such as meat, eggs, dairy and aquatic products, as well as soybeans. The recommended daily protein intake for adults in China is approximately 1 gram per kg of body weight, and roughly 1.2 grams per kg for individuals aged 65 and above. China's daily supply of protein per capita overtook the U.S. in 2021, reaching 124.61 grams, according to the United Nations Food and Agriculture Organization (FAO).

The document outlines key initiatives to increase the supply and consumption of foods rich in high-quality protein. It calls for optimizing the production and sales structure of livestock and poultry meats, and expanding poultry consumption. It proposes the development of aquaculture programs for safe, high-quality fish, shrimp, crabs, shellfish and algae. Furthermore, it advocates the promotion of processing and refrigerated preservation of aquatic products, as well as the inclusion of aquatic foods in nutritious meals for primary and secondary school students. Regarding soybeans, the guideline aims to develop high-yielding, high-quality new varieties and strengthen the supply of high-quality soybeans.

The guideline also promotes the supply and consumption of fiber-rich foods. Dietary fiber, a type of carbohydrate that the body cannot digest, provides no energy. Primarily sourced from vegetables, fruits, beans and grains, it increases satiety, promotes gastrointestinal motility, and prevents and controls obesity and diabetes, thereby greatly contributing to human health. In line with this, the Dietary Guidelines for Chinese Residents (2022), released by the Chinese Nutrition Society in April 2022, recommends that residents consume 300-500 grams of vegetables and 200-350 grams of fruits per day.

The guideline suggests enhancing the flavor and taste of diverse grains like oats, buckwheat and highland barley, and increasing the availability of dietary fiber-rich foods such as bamboo shoots, seaweed, dates and konjac.

A balanced diet 

The timing of meals is just as important as the food itself. While three meals a day is the standard dietary pattern for most Chinese people, breakfast consumption is a growing concern.

According to statistics from the Chinese Nutrition Society, 18.4 percent of individuals now skip breakfast on workdays, and this number increases to 29.7 percent on weekends. Furthermore, cereals and potatoes constitute 89.4 percent of breakfast consumption, while milk, soy products, fruit and vegetables account for less than 50 percent, indicating an unbalanced dietary structure.

Experts emphasize that regular meals are essential for achieving a balanced diet and optimal nutrition. Breakfast is particularly important, providing 25 to 30 percent of the total daily energy intake. A well-balanced breakfast can enhance cognitive performance and work efficiency, especially for students and office workers. Skipping breakfast can lead to overeating at lunchtime, negatively impacting blood sugar control.

So, what constitutes a balanced diet? The Eastern Healthy Dietary Pattern, outlined in the Dietary Guidelines for Chinese Residents (2022), offers a healthy eating model for the Chinese population.

This dietary pattern is typical of China's coastal Jiangnan (south of the lower Yangtze River) area, as well as Guangdong and Fujian provinces. Characterized by light seasoning, minimal salt and diverse ingredients—especially grains, vegetables, fruits, fish, shrimp, soy and dairy—it's linked to remarkable health outcomes: lower rates of hypertension, higher life expectancy (particularly healthy years) and reduced obesity compared with other regions of the country. BR

(Print Edition Title: A New Recipe for Health)  

Copyedited by Elsbeth van Paridon 

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