As economies grow and diets change, people often eat more meat, dairy and packaged foods, but new research suggests those shifts can quietly reduce some essential nutrients.
A study from China Agricultural University and Wageningen University & Research found that between 2004 and 2011, zinc intake among Chinese adults dropped by more than 10%, with the share of people consuming too little zinc rising from 23% to 37%. The decline was seen across all income groups, suggesting that modernization alone doesn’t guarantee better nutrition.
Zinc is a vital trace mineral that supports immune function, growth and cognitive health. While the average intake in 2004 was about 11.1 milligrams per day, it fell to 9.9 milligrams by 2011, a change linked mainly to reduced consumption of grains, which had historically been the main source of zinc in Chinese diets.
According to the research team, the zinc supplied by grains fell sharply during that period, while intake from meat rose only slightly, not enough to offset the overall decline. In some regions, the gap was even wider. In Henan Province, for example, the rate of zinc insufficiency reached 65% by 2011, compared with just 18-19% in Guangxi.
The study, published in Frontiers of Agricultural Science and Engineering, analyzed data from more than 21,000 adults across 12 regions using the China Health and Nutrition Survey, one of the country’s largest and longest-running health databases.
The researchers said the findings reflect a broader global challenge: as diets move away from traditional staples and toward more diverse but processed foods, populations may lose “invisible” nutrients vital for long-term health.
To close the gap, the team suggested strategies such as biofortifying crops to increase their zinc content and nutrition education to encourage eating more zinc-rich foods like whole grains, legumes, nuts and seeds. With nearly 40% of China’s soils deficient in zinc, improving both diet and crop quality could have lasting benefits for public health.
The results highlight how even positive changes in food access can lead to unintended nutrient losses and why preserving the micronutrients that quietly sustain health remains essential in every diet.
This study was supported by the China Scholarship Council, Hainan University, and the Ministry of Agriculture and Rural Affairs of China through its Agricultural Science and Research Excellence Talents program. The research also relied on data from the China Health and Nutrition Survey, provided by the National Institute for Nutrition and Health at the China Center for Disease Control and Prevention.