{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T06:17:52Z","timestamp":1781245072787,"version":"3.54.1"},"reference-count":34,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2022,7,5]],"date-time":"2022-07-05T00:00:00Z","timestamp":1656979200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Academia Sinica and the Health Promotion Administration (HPA), Ministry of Health and Welfare","award":["MOHW111-HPA-H-113-124712"],"award-info":[{"award-number":["MOHW111-HPA-H-113-124712"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>A healthy dietary pattern review for Asian countries is scarce, which is crucial for guiding healthy eating. We reviewed Taiwanese dietary pattern discovery studies. Included were 19 studies, the majority of which employed dimension reduction methods to find dietary patterns associated with various health conditions. To show what is a high or low intake of foods in Taiwan, we also report the average dietary content and the 25th and 75th percentile values of the adult population for six food groups gathered by the Nutrition and Health Survey in Taiwan, 2017\u20132020. The healthy Taiwanese dietary approach is cohesive across multiple health outcomes occurring at different ages. It is featured with higher intakes of plant-based foods, aquatic foods, and some beneficial ethnic foods (soy products), drinks (tea), and cooking methods (boiling and steaming); lower intakes of fast foods, fatty and processed meats, sugar, salt rich foods\/drinks, and fried foods; but with mixed findings for dairy and egg. Yet, the average Taiwanese person consumed many refined staple foods and livestock, but not sufficient vegetables, fruits, whole grains and roots, beans, and nuts. Dairy consumption remains low. In conclusion, Taiwanese discovery studies point to a mortality-lowering total wellbeing dietary pattern consistent with the current knowledge, which discloses potential benefits of soy product, tea, and boiling and steaming.<\/jats:p>","DOI":"10.3390\/nu14132774","type":"journal-article","created":{"date-parts":[[2022,7,6]],"date-time":"2022-07-06T05:41:06Z","timestamp":1657086066000},"page":"2774","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Healthy Taiwanese Eating Approach (TEA) toward Total Wellbeing and Healthy Longevity"],"prefix":"10.3390","volume":"14","author":[{"given":"Wen-Harn","family":"Pan","sequence":"first","affiliation":[{"name":"Institute of Biomedical Sciences, Academia Sinica, 128 Sec. 2, Academia Rd. Nankang, Taipei 115, Taiwan"},{"name":"Institute of Population Health Sciences, National Health Research Institute, 35, Keyan Road, Miaoli County 350, Taiwan"},{"name":"Department of Biochemical Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5743-0253","authenticated-orcid":false,"given":"Szu-Yun","family":"Wu","sequence":"additional","affiliation":[{"name":"Institute of Biomedical Sciences, Academia Sinica, 128 Sec. 2, Academia Rd. Nankang, Taipei 115, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nai-Hua","family":"Yeh","sequence":"additional","affiliation":[{"name":"Institute of Biomedical Sciences, Academia Sinica, 128 Sec. 2, Academia Rd. Nankang, Taipei 115, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shu-Yi","family":"Hung","sequence":"additional","affiliation":[{"name":"Institute of Biomedical Sciences, Academia Sinica, 128 Sec. 2, Academia Rd. Nankang, Taipei 115, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,7,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1177\/21650799211026980","article-title":"Dietary Guidelines for Americans, 2020\u20132025","volume":"69","author":"Phillips","year":"2021","journal-title":"Workplace Health Saf."},{"key":"ref_2","first-page":"211","article-title":"Intake levels and major food sources of energy and nutrients in the Taiwanese elderly","volume":"14","author":"Wu","year":"2005","journal-title":"Asia Pac. J. Clin. 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