Most of these loanwords for food dishes and their ingredients are Hokkien in origin, and are used throughout the Indonesian language and vernacular speech of large cities. Because they have become an integral part of the local language, many Indonesians and ethnic Chinese do not recognize their Hokkien origins. Some popular Indonesian dishes such as nasi goreng, pempek, lumpia, and bakpia can trace their origin to Chinese influence. Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, the staple food of most of the country. Among ethnic Chinese families, both "peranakan" and "totok", pork is generally preferred as meat; this is in contrast with traditional Indonesian cuisine, which in majority-Muslim areas avoids the meat. The consumption of pork has, however, decreased in recent years owing to a recognition of its contribution to health hazards such as high cholesterol levels and heart disease.