Tag: Asian diet

According to World Economic Forum data, global average consumption of fish and seafood reached a record high of 20.5 kilograms per person in 2019. This article explores the cultural and geographical factors that determine which ethnicity eats the most fish, revealing fascinating consumption patterns across the globe.

According to the Health Promotion Board's 2022 survey, the average Singaporean's diet has shifted towards higher fat and lower carbohydrate intake compared to previous years. This evolving diet is part of the larger question of what is a Singaporean diet, a diverse culinary tradition shaped by the nation's multi-ethnic heritage.

While Western soy milk varieties often contain a long list of ingredients, traditional Chinese soy milk (doujiang) is celebrated for its simple composition of just soybeans and water. The question of whether Chinese soy milk is healthy depends heavily on how it is prepared and what, if anything, is added to it.

A 2024 study on the 'Eastern Diet' in China found that higher adherence was associated with lower adiposity and a reduced risk of cardiometabolic diseases. This highlights the significant health potential of understanding what is an eastern diet, which is typically rooted in whole foods and regional culinary traditions.

According to a 2013-2017 WHO survey, China topped the list for per capita vegetable consumption, with residents consuming an average of 1033 grams per day, highlighting significant global disparities in dietary habits.

According to a 2015 Euractiv infographic, Europe has the highest prevalence of high cholesterol in the world, with over 54% of both men and women affected. This does not mean one specific 'culture' is solely to blame, as regional diets, genetics, and lifestyles are key factors in determining which culture has the highest cholesterol globally.

According to a 2024 report by Mordor Intelligence, plant-based proteins command approximately 60% of the market share in the Asia-Pacific region, making plant sources like soy and legumes dominant overall. However, determining what is the most eaten protein in Asia is complex, as consumer habits vary dramatically by region and income level. While plant-based sources are a foundational staple, specific meats and fish hold significant cultural and economic importance in different countries.

Soybeans were first domesticated in ancient China over 3,000 years ago, demonstrating the many ways **how Asians eat soy** and use this versatile legume, a cornerstone of countless culinary traditions across the continent. The resulting diverse range of products, from sauces and pastes to milk and curd, showcases a deep cultural appreciation for soy's flavor and nutritional value.

Over 80-90% of adults in East and Southeast Asia have lactose intolerance, a genetic trait common in regions where dairy farming was not historically prevalent. This necessitates a reliance on diverse, non-dairy dietary calcium sources to maintain strong bones and overall health.

Globally, approximately 65% of adults have a reduced ability to digest lactose after infancy, but this figure can soar to between 70% and 100% in various East Asian populations, demonstrating significant genetic and regional variation.