Axios contributor Daniel P. Schmitz writes that Chinese consumers are “increasingly becoming increasingly interested in the health benefits of traditional Chinese foods.”

The reason: Chinese food is becoming a major export market, and the food exports that have been happening in the past are “inherently risky,” Schmitsmitz wrote.

He noted that in 2015, the United States, Germany and France accounted for more than 90% of the global trade in Chinese food products.

And China is no exception: China’s imports of American food products are now at levels that exceed their exports, according to the U.S. Census Bureau.

Schmittsmit zeros in on the “inventor” factor: Chinese innovators are producing foods that are “designed to improve the health of the entire population,” as he put it.

That sounds very Chinese, but the truth is that Chinese are just trying to be more healthful.

And that means that the people eating Chinese food aren’t necessarily trying to improve their health in the long term, they’re just trying it out to see if they can do it faster.