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Various aspects of the traditional Asian diet are followed by most Asian countries, including Bangladesh, Cambodia, China, India, Indonesian, Japan, Laos, Malaysia, Mongolia, Myanmar, Nepal, North Korea, South Korea, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, and Vietnam. Although there are differences between countries, they all have many common food groups or items characteristic of the region.

The Asian diet is primarily characterized by high consumption of rice, foods of plant origin (e.g., soy products), fish and seafood, and fruits and vegetables. This dietary pattern includes fiber in amounts approximately threefold higher than a typical Western diet, whereas the consumption of red meat is usually very low. The majority of foods are boiled, steamed, or grilled without the addition of culinary fat, or fried with minimum quantities of seed oils, or they are consumed raw. Additionally, tea, a common drink among these populations, is drunk without sugar. Adherence to such a dietary pattern guarantees the intake of beneficial fatty acids, while limiting simple sugars and salt. The new Asian diet pyramid (Figure 6.3) was launched by the Oldways Preservation and Exchange Trust in 2018.