ReviewFrontiers in nutrition2026
From "carbohydrate" to standardized Chinese terminology: historical evolution and implications for nutrition communication.
Review in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The Chinese translation of "carbohydrate" has long been a topic of considerable debate in chemistry, biomedicine, and nutrition-related disciplines. This issue is not merely linguistic. In Chinese-language contexts, inconsistency among carbohydrate-related expressions may create ambiguity in nutrition education and public understanding, and may introduce practical challenges for literature retrieval and interdisciplinary collaboration, especially in fields such as type 2 diabetes mellitus (T2DM), where distinctions among dietary carbohydrates, sugars, and glucose could be crucial. This article traces the historical evolution of the Chinese translation of "carbohydrate" to clarify its historical trajectory and scientific implications. Historical evidence demonstrates that the term "carbohydrate" did not appear in dictionaries or chemistry books published prior to 1900. However, at the turn of the 20th century, multiple translations emerged, most of which were influenced by the Japanese term "tansuikabutsu/." The earliest recorded Chinese translation appeared in
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