On September 21, 2026, the Scientific Conference of The Chinese Dietary Guidelines Series Research and the 10th Report Meeting of the Dietary and Health Scientific Evidence, hosted by the Chinese Nutrition Society, was held in Beijing. With the theme China’s Food Resources and New Observations on Oriental Diets, the conference carried out in-depth discussions on the current status of China’s food resource supply, food culture and health, research on oriental diets, and other topics. Over 200 people attended, including scholars from the fields of nutrition and food, dietitians, public representatives and media representatives. Experts and professors from the Expert Committee for the Revision of the Chinese Dietary Guidelines, including Yang Yuexin, Ma Aiguo, Yang Xiaoguang, Sun Changhao, Huang Guowei and Liu Rongrong, as well as experts from the Working Group of the Dietary Guidelines Secretariat, attended the conference.

In her opening remarks, Yang Yuexin, President of the Chinese Nutrition Society, pointed out that the Dietary Guidelines, as the national authoritative guiding document for healthy eating, build a bridge from nutrition science to the public, are of great significance to the building of a Healthy China, and also serve as a program of action to guide residents in improving their lifestyles and enhancing their health literacy. Based on scientific evidence, the Chinese Dietary Guidelines focus on the main nutritional and health problems of Chinese residents, and carry out systematic evidence assessment and in-depth discussion around food resources and dietary supply, food culture and health, the oriental dietary pattern, evidence-based research on food and health, nutrition for special populations, and sustainable diets. She stressed that this conference adopted an open format, hoping that experts from different disciplines and the public could exchange views together, jointly focus on the practical implementation of the diet-health and people’s livelihood agenda, and jointly reflect on the proposition of the new era, healthy diets and healthy Chinese people.

The conference conducted exchanges and discussions around 10 thematic reports:

-Distribution of Edible Agricultural Product Resources and Current Supply Status in China (by Professor Huang Jiazhang, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs)

-Current Supply and Consumption Status of Whole Grain Foods in China (by Professor Guo Boli, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences)

-Intake and Health Effects of Food-Medicine Homology Substances (by Associate Professor Cao Pei, China National Center for Food Safety Risk Assessment)

-Promoting China’s Dietary Transition and Sustainable Development (by Associate Professor Wang Jingjing, Academy of Global Food Economics and Policy, China Agricultural University)

-Exploration and Utilization of Microbial Strain Resources in Traditional Chinese Fermented Foods (by Professor Yao Su, China National Research Institute of Food and Fermentation Industries)

-Evidence-Based Report on Chinese Food Culture and Health (by Professor Zhang Fan, Graduate School, Hainan Medical University)

-China’s Food Culture and Health (by Associate Professor Li Xiaoping, College of Culinary and Food Science, Sichuan Tourism University)

-China’s Tea Culture and Its Health Effects (by Professor Wang Yingyao, Zhongyinghui Nutrition and Health Research Institute)

-Identification of the Oriental Dietary Pattern, Construction of Its Index and Its Health Effects (by Professor Zhu Shankuan, School of Public Health, Zhejiang University)

-Analysis of the Development and Characteristics of Dietary Guidelines in Countries Around the World (by Professor Rong Shuang, Department of Clinical Nutrition, the First Affiliated Hospital of the University of Science and Technology of China)

At the meeting, extensive exchanges and discussions were held on the conference reports and the revision of the Chinese Dietary Guidelines. Participants actively raised questions and suggestions on how the Dietary Guidelines could better reflect the characteristics of local dietary culture, how to respond to the prominent problems in the dietary structure of Chinese residents, and how to enhance the scientific nature and operability of the guidelines. Everyone agreed that the Chinese Dietary Guidelines should not only adhere to scientific evidence but also stay close to the actual dietary life of Chinese residents, so as to truly become an important scientific foundation for guiding the nation's healthy eating and facilitating the building of a Healthy China.

The Chinese Nutrition Society has successively organized more than 20 evidence science meetings and discussions on the revision of the Chinese Dietary Guidelines, repeatedly studying and judging the latest scientific research results and the main nutritional and health problems of Chinese residents, and will continue to organize open meetings (free registration, with a limited number of participants) in the future, so as to ensure that the revision of the Chinese Dietary Guidelines is fully scientific, instructive and practical.