Healthy Taiwanese Eating Approach (TEA) toward Total Wellbeing and Healthy Longevity

Wen Harn Pan, Szu Yun Wu, Nai Hua Yeh, Shu Yi Hung

研究成果: 雜誌貢獻回顧型文獻同行評審

9 引文 斯高帕斯(Scopus)

摘要

A healthy dietary pattern review for Asian countries is scarce, which is crucial for guiding healthy eating. We reviewed Taiwanese dietary pattern discovery studies. Included were 19 studies, the majority of which employed dimension reduction methods to find dietary patterns associated with various health conditions. To show what is a high or low intake of foods in Taiwan, we also report the average dietary content and the 25th and 75th percentile values of the adult population for six food groups gathered by the Nutrition and Health Survey in Taiwan, 2017–2020. The healthy Taiwanese dietary approach is cohesive across multiple health outcomes occurring at different ages. It is featured with higher intakes of plant-based foods, aquatic foods, and some beneficial ethnic foods (soy products), drinks (tea), and cooking methods (boiling and steaming); lower intakes of fast foods, fatty and processed meats, sugar, salt rich foods/drinks, and fried foods; but with mixed findings for dairy and egg. Yet, the average Taiwanese person consumed many refined staple foods and livestock, but not sufficient vegetables, fruits, whole grains and roots, beans, and nuts. Dairy consumption remains low. In conclusion, Taiwanese discovery studies point to a mortality-lowering total wellbeing dietary pattern consistent with the current knowledge, which discloses potential benefits of soy product, tea, and boiling and steaming.
原文英語
文章編號2774
期刊Nutrients
14
發行號13
DOIs
出版狀態已發佈 - 7月 1 2022

Keywords

  • cooking method
  • dietary pattern
  • lactose intolerance
  • partial least square discriminant analysis
  • planet health
  • reduced rank analysis

ASJC Scopus subject areas

  • 食品科學
  • 營養與營養學

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