![]() In 2022, Jung Eun Lee, a nutritional epidemiologist at Seoul National University, and colleagues, conducted a meta-analysis 2 of 12 prospective studies encompassing nearly 530,000 adults from across Asia. Green tea - the most popular tea in China - is thought to be especially beneficial, because it contains high concentrations of a family of antioxidant molecules known as catechins. Nature Spotlight: Nutrition research in China The researchers found that the overall risk of death was reduced by at least 9% in individuals consuming two or more cups daily relative to those who didn’t drink tea, with a notably reduced likelihood of cardiovascular disease (CVD) mortality, which scaled with the amount of regular tea consumption. In 2022, for example, Maki Inoue-Choi, an epidemiologist at the US National Cancer Institute in Bethesda, Maryland, and her colleagues published a study 1 monitoring how tea consumption affected mortality risk in almost 500,000 middle-aged adults who participated in UK Biobank, a vast biomedical database. Although the magnitude and nature of those effects remain unclear, there is evidence that tea can confer protection against at least some chronic medical conditions. Legend has it that the Chinese emperor and herbalist Shennong - known as one of the fathers of traditional Chinese medicine - consumed the first cup of tea nearly 5,000 years ago, touting the drink’s detoxifying and invigorating effects.Įven today, the potential health benefits of regular tea consumption remain an active area of research. Here is a summary of recent nutritional research into some of these traditional favourites.įor much of its early history, tea was brewed as a prescription rather than a refreshment. But traditional foods and ingredients continue to enjoy huge popularity at home as well as abroad, both for their flavour and for their nutritional benefits. The modern Chinese diet has changed considerably, with a burgeoning middle class developing an ever-growing taste for Western menus. But even though it would be reductionist to refer to a monolithic ‘Chinese cuisine’, there are some ingredients and foodstuffs that are particularly commonplace in the Chinese diet and whose roots stretch back across millennia, originating in the nation’s early history. The richness and diversity of Chinese culinary culture is unsurprising given the country’s vast size and ancient history. Bean-curd-skin production at a processing plant in Tāizhōu.
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