Niu Jizhao, Li Bai, Zhang Qing, Chen Ge, Papadaki Angeliki
Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, Bristol, UK.
School of Psychological Science, University of Bristol, Bristol, UK.
Nutr Rev. 2025 Feb 1;83(2):e237-e256. doi: 10.1093/nutrit/nuae013.
Increased adherence to a traditional Chinese diet (TCD) could reduce the increasing prevalence of noncommunicable diseases. Currently, there is no consistent definition of the TCD in the literature, and its associations with health outcomes have not yet been identified.
This systematic review aimed to assess the definition of the TCD, in the literature, and to evaluate whether the TCD, as described, is associated with health outcomes.
Fourteen databases were searched up to April 25, 2022.
Three reviewers (in pairs) independently screened and extracted data. A modified risk-of-bias tool was used to assess the quality of the studies assessing the TCD definition; the Newcastle-Ottawa Scale and the Cochrane Risk-of-Bias tool were used to assess the quality of the observational studies and randomized controlled trials assessing associations between the TCD and health outcomes.
Ninety-nine studies were identified that assessed the TCD definition. In at least 75% of the studies, rice and leafy vegetables were consistently reported as food groups that characterize the TCD; the most frequently cited food items were white rice, spinach, bokchoy, and cabbage. Fish and seafood, pork, and pork products were consistently reported in studies exclusively referring to the TCD consumed in southern China (n = 21 studies), whereas wheat and wheat products were commonly reported in studies focusing on northern China (n = 14 studies). Fifteen studies reported on the quantities of food groups that are characteristic of the TCD, but their findings were inconsistent. Of the 99 studies, 54 assessed associations with health outcomes. The TCD was overall inversely associated with obesity risk and weight gain, while relationships between the TCD and other health outcomes were inconsistent.
Further studies are needed to determine the quantities of foods consumed in the TCD and to establish a consistent definition for further exploration of the TCD's potential role in preventing non-communicable diseases.
增加对传统中国饮食（TCD）的依从性可能会降低非传染性疾病日益增长的患病率。目前，文献中对TCD尚无一致的定义，其与健康结果的关联也尚未明确。
本系统评价旨在评估文献中TCD的定义，并评估所描述的TCD是否与健康结果相关。
截至2022年4月25日，检索了14个数据库。
三名评审员（两人一组）独立筛选和提取数据。使用改良的偏倚风险工具评估评估TCD定义的研究质量；使用纽卡斯尔-渥太华量表和Cochrane偏倚风险工具评估观察性研究和随机对照试验的质量，这些研究评估了TCD与健康结果之间的关联。
确定了99项评估TCD定义的研究。在至少75%的研究中，大米和叶菜类蔬菜一直被报告为TCD的特征食物组；最常被提及的食物是白米、菠菜、小白菜和卷心菜。鱼类和海鲜、猪肉及猪肉制品在中国南方食用的TCD相关研究（n = 21项研究）中一直有报告，而小麦及小麦制品在关注中国北方的研究（n = 14项研究）中普遍有报告。15项研究报告了TCD特征食物组的食用量，但其结果不一致。在这99项研究中，54项评估了与健康结果的关联。TCD总体上与肥胖风险和体重增加呈负相关，而TCD与其他健康结果之间的关系不一致。
需要进一步研究来确定TCD中食物的食用量，并建立一个一致的定义，以进一步探索TCD在预防非传染性疾病中的潜在作用。
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