eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2020-08-02 8 7 337 346 10.12691/jfnr-8-7-5 JFNR2020875 article Shengwei Sun ssw0929@163.com 1 Huajia Li 2 Guo Liu 3 Jian Zhang 4 Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China College of Food Science, South China Agricultural University, Guangzhou 510642, People¡¯s Republic of China Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China Cardiovascular diseases (CVDs), obesity, diabetes, cancers and other chronic diseases are becoming main contributors to the global burden of disease, even as nutritional deficiencies are receding as leading contributors to mortality and disability. Diet is closely related to nutrition and health, which has been extensively investigated as risk factors for major chronic diseases. The past two decades have witnessed rapid changes in dietary pattern in China. However, a critical thinking of Chinese diet behind these changes is less emphasized. Given the causal relationship between nutrition and disease, lack of adequate nutrition and unhealthy diet habits might be responsible for the high incidence of chronic diseases in China in recent years. To this end, we will critically review some open problems in current diet compositions and the importance of regular mealtimes. The intake level of dietary supplements in China will also be discussed. http://pubs.sciepub.com/jfnr/8/7/5/jfnr-8-7-5.pdf chinese diet nutrition health chronic diseases