首页资讯 The Development of a Chinese Healthy Eating Index and Its Application in the General Population

The Development of a Chinese Healthy Eating Index and Its Application in the General Population

来源：泰然健康网时间：2025年04月12日 09:23

The Development of a Chinese Healthy Eating Index and Its Application in the General Population

Ya-Qun Yuan et al. Nutrients. 2017.

Abstract

The objective of this study was to develop a Chinese Healthy Eating Index (CHEI) based on the updated Dietary Guidelines for Chinese (DGC-2016) and to apply it in the 2011 China Health and Nutrition Survey (CHNS-2011) to assess diet quality and its association with typical sociodemographic/economic factors. Data from 14,584 participants (≥2 years) from the CHNS-2011, including three 24-h dietary recalls and additional variables, were used to develop the CHEI. The standard portion size was applied to quantify food consumption. The CHEI was designed as a continuous scoring system, comprising 17 components; the maximum total score is 100. The mean, 1st and 99th percentiles of the CHEI score were 52.4, 27.6 and 78.3, respectively. Young and middle-aged adults scored better than the elderly. Diet insufficiency was chiefly manifested in fruits, dairy, whole grains and poultry; diet excess was mainly reflected in red meat, cooking oils and sodium. The CHEI was positively associated with education and urbanization levels; current smokers and unmarried people obtained relative low CHEI scores. Occupation and body mass index (BMI) were also related to the CHEI. Our findings indicate that the CHEI is capable of recognizing differences in diet quality among the Chinese, and it is sensitive to typical sociodemographic/economic factors.

Keywords: China; diet quality; dietary index; general population; sociodemographic determinants.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1

Proportion of participants in four section scores of the 17 CHEI components, according to the sex and age groups (years). For all components except fruits, sodium and cooking oils, the four sections are 0

gov/23168270/" ref="linksrc=references_link&ordinalpos=2" data-ga-category="reference" data-ga-action="23168270"> PubMed

MeSH terms

Grants and funding

R01 HD038700/HD/NICHD NIH HHS/United States R01 HD030880/HD/NICHD NIH HHS/United States D43 TW007709/TW/FIC NIH HHS/United States D43 TW009077/TW/FIC NIH HHS/United States P30 DK056350/DK/NIDDK NIH HHS/United States