Studies on the relationship between changes in dietary patterns and health status

In order to study the relationship between dietary composition and health and disease, we investigated retrospectively the changes in diet composition, health status and disease specific mortality of the Shanghai population from 1950 to 1985. The results showed that remarkable changes occurred in dietary composition, health status and disease mortality. The energy from grain products decreased from 80-83% in the 1950s to 68-72% in the 1980s, and the energy from animal foods increased from 6.5-8.5% in the 1950s to 17.5-18.0% in the 1980s. With the changes in dietary composition, notable changes also occurred in the nutritional composition of the diet. From the 1950s to the 1980s, energy from fat was increased from 16.3-20.1% to 24.0-28.0%, and the energy from carbohydrates decreased from 72.0-73.5% to 62.2-65.8%. Almost certainly as a result of the changes in diet, health status and disease mortality also changed. For example, the average height in males of 18-20 years old increased from 164.89 cm in 1955 to 167.33 cm in 1974, and the average life span of males and females increased from 42.0 years and 45.6 years in 1950 to 72.1 years and 76.4 years in 1985, respectively. At the same time, the rank order of mortality causes also changed. Before 1950, the first three causes of death were measles, tuberculosis and senility, but in 1985 they were malignant tumours, cerebrovascular disease, and ischaemic heart disease. In particular, the mortality from ischaemic heart disease is now higher than in Japan. The causes of these changes may be the changes of dietary composition and nutritional composition of diet, although there are other factors. Therefore, changes in dietary composition which maintain or improve life expectancy, yet decrease the burden of chronic non-communicable disease is required.