Why do perceptions of 'superfoods' vary significantly across different regions?

Hello! That's an excellent and really interesting question. You're right, what you hear called a "superfood" in China might be something completely different from what your friend hears about in Europe, the US, or Japan. Let me break down why this happens.

It's really not that mysterious. Put simply, "superfood" itself isn't a strict scientific concept. It's more like a commonly accepted term, even a bit of a marketing label. So, when people in different places slap this label onto different foods, it's mainly due to these reasons behind the scenes:

1. "Eating what's local" — The Natural Divide of Produce and Geography

This is the most direct and fundamental reason. Something first has to be easily accessible where you live to even have a chance of becoming a "treasure" in your eyes.

For example: In the Amazon rainforest of South America, açaí berries grow everywhere. Locals have been eating them for centuries; to them, it's a great energy booster and antioxidant. But ship it to China, and it becomes expensive and not fresh, so we naturally wouldn’t call it an everyday "superfood."
The reverse is also true: Our Chinese goji berries (枸杞), especially from places like Ningxia, are a staple in many households – brewed in water or added to soups. We grew up knowing they're "good for the eyes and kidneys." But to an American living in Chicago, goji berries are a somewhat mysterious little red berry from the distant East, something that only became popular in health food stores in recent years.

So, geography determines local produce, local produce determines what's on the table, and the "stars" on the table naturally become the first foods locals recognize as "superfoods."

2. "What the ancestors said" — The Deep Imprint of Culture and Tradition

Every region has its own unique traditional medicine and wellness culture, which heavily influences how people view food.

In China: Our health culture is deeply influenced by Chinese Medicine (TCM). We don't just look at "vitamins" and "protein"; we look at "properties and flavours" (性味) and "meridian tropism" (归经). We focus on "boosting qi" (补气), "nourishing blood" (养血), "replenishing yin" (滋阴), and "removing heat" (去火). Therefore, red dates (红枣), longan (桂圆), ginseng (人参), donkey-hide gelatin (阿胶), ginger (生姜) – in our cultural system, these are definitely "superfoods." A foreigner might struggle to understand why you drink ginger soup for a cold, or why girls should eat more red dates.
In the West: Their nutritional system focuses more on analyzing specific micronutrients in food. So they champion blueberries for their "antioxidants," salmon for its "omega-3s," or kale for its "vitamin K." These concepts are relatively newer to us.
In Japan: They have a unique fermentation culture, so fermented soybean products like natto and miso are considered national treasures for promoting gut health and longevity.

You see, different cultural backgrounds mean different "rulers" for evaluating food, leading to vastly different conclusions.

3. "Buy this now!" — The "Celebrity-making" Movement by Business Promotion and Media

In today's world, this factor has an ever-increasing influence. Whether a food becomes globally popular, a "trending superfood," often depends on whether there's strong commercial backing behind it.

Quinoa (藜麦) is a perfect example. It's been a staple in the Andean mountains of South America for thousands of years, but the world only took note in the last decade. Why? Because businesses and marketing agencies seized on its "high protein, whole grain, gluten-free" qualities, packaging it as the "perfect food for astronauts," making it a hit in Western markets. Then, this trend blew over to China.
Chia seeds (奇亚籽) followed the same playbook.

Businesses select a food from a unique origin with promising nutritional highlights, craft a compelling story around it, get some celebrities or influencers to endorse it, and then – voila! – a brand new "superfood" is born. The "superfood" list in a region tends to reflect which local businesses and media are best at "spreading the word" (吆喝).

4. "Latest Research Shows..." — Focusing on Different Things in Scientific Research

Research institutions in different countries and regions also have varying focuses, which influences public perception.

For instance, researchers in the Mediterranean might dedicate significant efforts to studying the benefits of olive oil, leading to the global acclaim of the "Mediterranean diet" and olive oil itself.
Japanese scientists might focus more on the nutritional value of deep-sea fish and seaweed.
Chinese research institutions might invest more resources into validating the modern health benefits of traditional ingredients like gingko biloba (银杏), green tea (绿茶), and Chinese yam (山药).

These research findings, disseminated through the media, further reinforce the locals' belief in their own "superfoods."

To Sum Up

So, whether a food gets crowned with the "superfood" halo is actually the result of the combined action of local produce, cultural essence, commercial promotion, and scientific validation.

Produce is the Foundation: You need to have it available.
Culture is the Essence: Your ancestors have to have deemed it good.
Commerce is the Amplifier: Someone needs to spend money to tell the world it's good.
Science is the Validation: It's best when backed by some research papers confirming it.

Finally, a word of advice: Don't get too obsessed with the "superfood" label. No single food is a cure-all. The truly most "super" things are always a balanced diet, fresh ingredients, and healthy eating habits. Those affordable, common seasonal vegetables and fruits right around us? They're actually the best "superfoods"!