The Chinese Dietary Guidelines Series Research Scientific Conference and the 11th Scientific Evidence Reporting Meeting were held in Beijing on October 29, 2026, organized by the Chinese Nutrition Society. The conference, themed Nutritional Status of Chinese Residents and Dietary Nutritional Needs of Special Populations, featured two main sections, Nutritional Status and Needs of Special Populations and Food Resources and Consumption Health.

Over 200 attendees participated, including experts and scholars in nutrition and food science, nutritionists, public representatives, and media representatives. Experts from the Dietary Guidelines Revision Expert Committee, including YANG Yuexin, MA Aiguo, YANG Xiaoguang, HUANG Guowei, and SUN Guiju, along with experts from the Dietary Guidelines Evidence Working Group, attended the meeting. 

In his opening remarks, Executive Vice-President MA Aiguo noted that China’s residents’ dietary structure, nutritional status, and food consumption environment are continuously changing. The revision of the dietary guidelines needs to pay greater attention to nutritional health across the entire life cycle, particularly the differentiated needs of key populations such as infants, children and adolescents, young adults, and those who are overweight or obese.

The conference included six thematic reports:

-Report on the Current Status of Nutrition and Health of Chinese Infants and Preschoolers (Prof. LAI Jianqiang, Chinese Center for Disease Control and Prevention)

-Current Status of Nutrition and Physical Activity among Children and Adolescents (Prof. ZHANG Qian, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention)

-Dietary Characteristics of Chinese Adults Aged 18–35 and Their Relationship with Health (Prof. MA Hao, Shanghai Institute for Nutrition and Health, Chinese Academy of Sciences)

-Current Status of Overweight and Obesity among Chinese Residents and Dietary Management Recommendations (Prof. WANG Youfa, Global Health Institute, Xi’an Jiaotong University)

-Fermented Food Resources and Development in China (Prof. LIU Ye, School of Food and Health, Beijing Technology and Business University)

-Takeout Consumption and Its Relationship with Health (Prof. ZHU Wenli, School of Public Health, Peking University)

At the conclusion, President YANG Yuexin, Executive Vice-President MA Aiguo, and Vice-President YANG Xiaoguang facilitated in-depth discussions with attendees and experts regarding suggestions for revising the Chinese Dietary Guidelines. Participants actively raised questions and offered recommendations on topics such as nutritional improvement for special populations, dietary management of overweight and obesity, scientific utilization of fermented foods, and health guidance for takeout consumption, generating an enthusiastic response. 

President YANG Yuexin stated that the revision of the new dietary guidelines adheres to an evidence-based approach. Through multiple rounds of thematic seminars, the committee has continuously assessed evidence regarding major issues in China’s residents’ nutritional health, food resources and dietary patterns, and the nutritional needs of special populations.

This conference is a key component of the series, further focusing on China’s residents’ nutritional status and the dietary needs of special populations. The discussions will provide new scientific support for revising the guidelines and lay the groundwork for subsequent public meetings and consensus formation.