Nutrition research in China

The shift from traditional cuisine to an increasingly Western diet is creating issues for nutrition researchers and countering other steps forward in public health.

Public-health researchers are exploring the nutritional benefits of some familiar favourites of the Chinese table.

Much has been done to investigate the human microbiome. Now, it’s time for countries to dig deeper.

Data show that the Chinese middle class is eating a higher-fat, less-healthy diet — a trend reflected in the increases in heart disease and childhood obesity.

A conversation with Yang Shan, a member of Chinese Academy of Engineering

A conversation with Yulong Yin, a member of the Chinese Academy of Engineering

A large-scale study in china, spanning more than three decades, has explored the effect of multivitamins to treat dietary deficiencies.

A nutrition company in china is forging high-profile collaborations with researchers to understand the mechanisms behind disease and the ageing process.

Researchers in china have established a library of more than 6,000 strains of lactic acid bacteria, which could help fuel a new industry of innovative fermented food products.

Detailed research into the unique make-up of New Zealand’s popular Mānuka honey is marching into a new chapter.

In a pre-clinical study, researchers at a university in China and a dairy manufacturer explore mechanisms that could connect obesity reduction and probiotics.