Consumption of meat and dairy products in China: a review

Abstract

The objective of the present paper was to review the consumption status of meat and dairy products among Chinese residents. The research topics included production, consumption and health implications of dairy and meat, and the data sources included reports of national surveys, research papers and data from the National Bureau of Statistics of China. The average intake of meat, especially pork, has continued to increase in China. Pork intake increased from 37·1 g/d in 1992 to 64·3 g/d in 2012. There was a much higher margin in rural regions; pork intake of rural residents increased from 25·0 g/d in 1992 to 59·9 g/d in 2012, which resulted in a narrowed gap between urban and rural areas. Although the average intake of dairy products increased from 14·9 g/d in 1992 to 24·7 g/d in 2012, the overall level was still lower. There was a significant difference of dairy consumption between urban and rural residents. The gap of per capita consumption of milk between urban and rural households was 3·5 kg/year in 1990, reached the maximum of 16·9 kg/year in 2003, then decreased to 8·7 kg/year in 2012. In conclusion, the finding of this review sheds light on some problems with food consumption patterns in China. Effective strategies need to be adopted in order to change the consumption patterns. The consumption of milk and replacing pork with poultry or fish or other health foods should be encouraged.

Urban Chinese Consumers’ Willingness to Pay for Pork with Certified Labels: A Discrete Choice Experiment

“…Consumers residing in the developing countries are paying an increasing attention to health, the environment, as well as food safety [1,2]. Meat consumption in China has been continuously increasing from 37.1 g per day in 1992 to 64.3 g per day in 2012 [3]. China currently consumes half of pork worldwide, making China world's largest pork consumer [4].…”

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

“…Generally speaking, this estimation was calculated by an integration of mean levels of individual PAHs with the food consumption assumption of adult population with a body weight of 60 kg (Akpambang et al., 2009; Alomirah et al., 2011; Kao, Chen, Huang, Chen, & Chen, 2014). According to the data from the Chinese National Nutrition Survey in 2012, the average level of meat consumption was 89.7 g/day (He et al., 2016). Besides, a worst‐case scenario was estimated based on the maximum PAH contamination levels obtained from the samples analyzed.…”

“…The incremental lifetime cancer risk (ILCR) of population groups in Shandong associated with dietary exposure of PAHs in meat was calculated by Equation (2) based on our and others’ reported methods (Jiang et al., 2015; Li, Wu et al., 2016):$\text{ILCR}={\text{TEQ}}_{\mathrm{normalBaP}}\times \text{IR}\times \text{EF}\times \text{ED}\times \text{SF}\times \text{CF}/false(\text{BW}\times \text{AT}false)$where ILCR = the incremental lifetime cancer risk of dietary exposure; IR = the ingestion amount of meat products (0.0897 kg/day), which was obtained from the data of the Chinese National Nutrition Survey in 2012 (He et al., 2016). SF = the oral cancer slope factor of BaP, which obeys lognormal distribution with a geometric mean of 7.3 mg kg −1  day −1 (USEPA, 2001).…”

“…where ILCR = the incremental lifetime cancer risk of dietary exposure; IR = the ingestion amount of meat products (0.0897 kg/day), which was obtained from the data of the Chinese National Nutrition Survey in 2012 (He et al, 2016). SF = the oral cancer slope factor of BaP, which obeys lognormal distribution with a geometric mean of 7.3 mg kg −1 day −1 (USEPA, 2001).…”

“…With the rapid economic growth and food structure change, meat and meat products have become daily food for most Chinese consumers (He, Yang, Xia, Zhao, & Yang, 2016). In particular, grilled and fried meat products are becoming increasingly popular in both homes and restaurants due to their well flavor and high nutritional values.…”