China will accelerate the growth of its grain industry and improve dietary habits by dramatically boosting whole grain consumption in the coming years, according to an action plan released earlier this month.
The National Whole Grain Action Plan (2024-35), issued by government departments including the National Development and Reform Commission and the National Food and Strategic Reserves Administration, aims to promote whole grain consumption, reduce food waste and improve national food security.
It sets a goal for whole grains to account for a larger proportion of the country's grain consumption, currently under 1 percent, in the next decade.
With rising living standards, Chinese consumers are shifting their focus from simply ensuring food availability to demanding higher-quality, nutritious and healthy food.
Whole grains, which retain more dietary fiber, micronutrients and bioactive compounds compared to refined grains, are increasingly seen as a key component in improving public health and food security, said Wang Hong, spokesman for the administration.
"By expanding the whole grain market, China hopes to further reduce food waste, optimize grain resource utilization and support a more nutritious, balanced diet for people," Wang said at a news conference held recently.
Tan Bin, the chief scientist of the research institute at the administration, said China has a serious problem of "hidden hunger". The average daily intake of dietary fiber is only one-third of the recommended amount, and the intake of vitamin B1 is about half of what is suggested, he said.
"In recent years, misunderstandings about staple food consumption have led to trends where young people are avoiding staples, contributing to the declining role of grains in the national diet," Tan said.
Whole grains, including rice, wheat, corn, oats, millet, sorghum and barley, have been widely recognized as effective in reducing the risks of chronic diseases.
Studies show that consuming 50 grams of whole grains daily can reduce the risk of Type 2 diabetes by 25 percent and cardiovascular disease mortality by 20 percent, Tan said.
Whole grains offer health benefits due to their higher content of essential nutrients than refined grains, such as B vitamins, minerals and other micronutrients that support brain function and metabolism, he explained.
"Compared to animal products like red meat, poultry and fish, whole grains have a much smaller environmental footprint," Tan said, adding that they are more resilient to harsh environmental conditions such as drought and poor soil.
Whole grains are often richer in flavor, with a more satisfying chew thanks to the dietary fiber, he said.
Refined grains such as white rice or white flour, have had the bran and germ removed during processing, leaving only the endosperm. While whole grains have a higher yield, typically 98 percent, refined grains yield only 65 to 75 percent, he said.
The action plan is the latest move following other initiatives focused on reducing food waste, including a plan to curb food waste and boost grain conservation released late last year, ramping up efforts to promote sustainable food consumption and the more efficient use of agricultural resources.
According to the plan, a significant rise will be seen in the share of whole grains in daily diets, while more diverse products will support a balanced supply and demand for whole grain foods by 2035.
To achieve the goals, efforts will focus on educating the public on the health benefits of whole grains and promoting their integration into everyday meals, targeting key groups such as schoolchildren, military personnel and government employees.
It calls for the establishment of comprehensive national standards for whole grain products and a greater emphasis on food safety.
The action plan also encourages the development of new whole grain varieties and improving processing technologies to meet the needs of consumers.
Special attention will be given to improving the competitiveness of whole grain food manufacturers and supporting the growth of relevant brands, it added.
