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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 Huaxue Yuanliu Lun. During the early Republic of China, "tanshui huawu/" became the most commonly used term, which was later revised around 1920 with the addition of a semantic radical to the character "tan." In 1932, the National Institute for Compilation and Translation introduced the term "tang/," which gained popularity alongside "tanshui hua(he) wu." However, "tang" was officially abolished in the mid-to-late 1950s and gradually phased out in subsequent decades. By 1980, "tanshui huahe wu/)" and "tang lei/" were officially established as equivalent translations. Currently, "tang lei" is preferred in some disciplinary standards, although "tanshui huahe wu" remains widely used by convention. By reviewing this history, the present work highlights three key principles for addressing terminological ambiguity in nutrition communication. While this historical narrative is anchored in the Chinese context, the communication risks and mitigation strategies discussed might be relevant to other cross-lingual or cross-disciplinary setting, where everyday dietary language interfaces with technical biomedical terminology.