Abstract
Determinants of food choice in Chinese populations have not been systematically synthesised using a cultural lens. This study reviewed qualitative studies exploring food choice determinants of both Chinese mainlanders and Chinese immigrants living in Western countries. Ovid Medline, CINAHL Plus, Web of Science, ProQuest, and China National Knowledge Infrastructure database (CNKI) were searched from database inception to 1 April 2021. Studies were included if they involved qualitative research methods, were written in English or Chinese, investigated the factors influencing food choices, and targeted Chinese mainlanders or Chinese immigrants living in Western countries. Twenty-five studies (24 in English, 1 in Chinese) were included, involving 2048 participants. Four themes were identified; (1) the principles of traditional Chinese medicine (TCM), (2) perceptions of a healthy diet in Chinese culture (e.g., regular eating, eating in moderation, and emphasis on food freshness), (3) the desire to maintain harmony in families/communities, and (4) physical/social environmental factors all significantly influenced Chinese people’s food choices. It is important to acknowledge these factors when developing culturally appropriate nutrition programs for promoting health in Chinese mainlanders and Chinese immigrants.
Highlights
Non-communicable chronic diseases (NCDs) kill 41 million people worldwide each year, equivalent to 71% of all deaths globally [1]
This review aims to synthesise the outcomes of published qualitative research exploring the determinants of food choice in Chinese adults living in mainland China and Chinese immigrants living in
This systematic review synthesised published qualitative research investigating the determinants of food choice in Chinese people living in mainland China and Chinese immigrants in Western countries
Summary
Non-communicable chronic diseases (NCDs) kill 41 million people worldwide each year, equivalent to 71% of all deaths globally [1]. Diet is a major contributing factor to the development of many NCDs [2]. The pathophysiology of common diet-related diseases, including overweight/obesity, type 2 diabetes, gastrointestinal disorders, cardiovascular disease, and certain cancers, is related to excessive consumption of ultra-processed foods high in saturated fat, salt, and sugar but low in dietary fibre, vitamins, minerals, and antioxidants [3]. In response to the exponential rise in NCDs, most countries have developed healthy dietary guidelines to educate and encourage people to adopt a balanced diet. Why the majority of the population do not adhere to these guidelines is a core research question in the public health nutrition field. In order to answer this question, researchers need to first identify and understand the intrinsic and extrinsic factors influencing people’s food choices
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