Dynamic Shifts in Chinese Eating Behaviors

Research on the nutrition transition has ignored methods of cooking and snacking. This study explores dynamics of these behaviors and their associations with socioeconomic status (SES). Two waves of data from the China Health and Nutrition Survey from 1991 (11780 subjects aged 2 and above) and 2004 (11169 subjects) are used. Major increases in the frying of food and snacking behavior are the focus of further analysis. Logistic regressions of pooled data were performed to evaluate how SES was associated with two eating behaviors: snacking and consuming excessive fried foods. Simulation techniques were used to clarify the effects of the results that included significant interaction terms. Snacking behavior is beginning to emerge and there are important shifts away from steaming and boiling of food to less healthy frying of food. These changes are occurring across all age groups. An analysis of the SES factors linked with these shifts shows income is positively related to consumption of both snacks and excessive fried food. Urban residents are also more likely to snack and to consume excessive fried foods than rural residents. These trends, particularly the frying of food, are seen as less healthy options that will be difficult to change. Future health promotion programs targeting the higher‐SES population will exert far‐reaching effects on the improvement of health status.