Research on the correlation between different dietary habits and chronic diseases in China

Among all chronic disease risk factors, an unhealthy diet is the first and most widely affected risk factor. Although there have been many studies on eating behavior, there is a lack of quantitative studies on the association between dietary taste differences and chronic diseases in different regions of China. Therefore, this paper utilizes crowd-sourced online recipe data to extract multi-dimensional flavor information from cuisine, combined with geo-tagged restaurant-type interest points data from different regions, to quantitatively analyze the flavor preferences of different groups of people. From the perspective of spatial heterogeneity, we established the association between the 7 flavors and three chronic diseases (hemorrhagic stroke, pancreatic cancer, and upper respiratory infection), and obtained the measure of the explanation ability of dietary flavor on the spatial distribution of chronic diseases. The results show that salty is the primary flavor risk factor for hemorrhagic stroke; sweet to a certain extent is the primary flavor risk factor for pancreatic cancer, and the degree of sweetness is not simply linearly related to the risk of pancreatic cancer; spicy is the primary flavor risk factor for upper respiratory infection, and all three are statistically significant.