The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil intake for eating out. A total of 302 common Chinese dishes were chosen and prepared following standard procedures. The cooking oils used in these dishes were analyzed in terms of the cooking process, food material combination, types of primary food materials, type of cooking oil, and the purpose of the cooking oil. The results showed that the mean amount of cooking oil used per 100 g of food material was 8.1 g. There were no significant differences in the amount of cooking oil used in the eight major styles of Chinese cuisine. The average amount of cooking oil used in hot dishes (10.0 g) was higher than that used in cold dishes. The amount of cooking oil in pure meat, mixed meat-vegetable, and pure vegetable dishes was up to 10.9 g, 9.3 g, and 4.6 g, respectively. The findings of the present study could be used in future dietary surveys to determine the average oil consumption associated with different dishes. In addition, the results provide reference data for oil intake assessments in nutrition surveys or nutritional recipes.

Reducing food waste and promoting green consumption have emerged as critical priorities in the transition toward a more sustainable food system. Purchasing near-expired food (NEF) offers a pathway to address both issues simultaneously, yet the mechanisms underlying consumers’ intentions toward such products remain underexplored. This research investigates these mechanisms through two complementary studies conducted in China, focusing on near-expired bread as a representative product category. Study 1 (N = 1154) draws on the stimulus–organism–response (SOR) framework to examine how key factors shape consumers’ purchase intentions toward near-expired bread. The results show that price discounts and longer remaining shelf life increase purchase intentions by enhancing perceived value and reducing perceived risk. Moreover, consumers’ normative beliefs with regard to food waste avoidance positively predict purchase intentions through heightened moral satisfaction. Study 2 (N = 746) employs a 2 × 3 between-subjects factorial experiment to test two types of retail interventions for near-expired bread: discount messages (50% vs. 10% off) and information framing (gain-framed vs. loss-framed). Extending Study 1, this experiment introduces two additional dependent variables—product attitudes and perceived environmental external benefits—to capture a broader range of consumer responses. ANCOVA results reveal that consumers with higher environmental concern exhibit stronger purchase intentions, more favorable product attitudes, and greater perceived environmental external benefits. Price discount messages significantly influence purchase intentions and product attitudes, whereas information framing affects purchase intentions and environmental external benefits. Notably, the two interventions interact to shape consumers’ perceptions of environmental external benefits. Together, these studies advance a comprehensive understanding of near-expired bread purchases and offer empirical guidance for designing effective retail communication strategies to promote green consumption and reduce food waste.

Objective: This study aimed to investigate the relationship between the intake of solid block dairy products like cheese and serum uric acid levels, along with its potential physiological mechanisms. Methods: Data for our study were obtained from the Chinese Children and Lactating Women Nutrition and Health Surveillance. Generalized linear models and restricted cubic splines were employed to analyze the relationship between the intake of solid block dairy products like cheese and serum uric acid levels. Two-sample Mendelian randomization (TSMR) analysis was conducted to infer causality, based on a large sample size and robust methodology. Gene Ontology (GO) enrichment analysis was also performed to identify potential biological pathways. Results: Among all types of dairy products, a significant negative association with serum uric acid levels was observed only for the intake of solid block dairy products like cheese, regardless of covariate adjustment (β = −0.182, p < 0.001). TSMR results supported a negative causal relationship between cheese intake and serum uric acid levels (β = −0.103, 95% CI: −0.149 to −0.057; p = 0.002). The JAK-STAT signaling pathway and autophagy regulation were identified as potential physiological mechanisms underlying this relationship. Conclusions: The intake of solid block dairy products like cheese was found to result in decreased levels of serum uric acid, with potential mechanisms involving the JAK-STAT signaling pathway and the regulation of autophagy.