Nutritional contents, nutritional quality and manufacturer of ready foods in China: a cross-sectional study of 2087 food products
Many of the assessed Chinese ready foods failed to meet national dietary recommendations for nutrient composition and exhibited overall low overall nutritional quality. Potential strategies to combat the growing burden of diet-related non-communicable diseases include (i) enhancing consumer awareness about the nutritional aspects of ready foods, (ii) encouraging the food industry to reformulate products, and (iii) supporting consumers to choose healthier options.
Authors
- Kristy K. Law (ORCID: https://orcid.org/0000-0002-0542-0114)
- Leon David Booth
- Shuangjie Peng
- Yuze Xin
- Shiwenqian Yin
- Pengpeng Ye (ORCID: https://orcid.org/0000-0002-2924-1436)
- Jason HY Wu (ORCID: https://orcid.org/0000-0003-2073-3562)
- Xinyan Liu
- Tengyi Wang
- Simone Pettigrew
- Jinyu Liang
- Kathy K. Trieu
- Maoyi Tian
Institutions
- Harbin Medical University (CN)
- Chinese Center For Disease Control and Prevention (CN)
- UNSW Sydney (AU)
- Daqing City People's Hospital (CN)
- The George Institute for Global Health (AU)
- National Center for Chronic and Noncommunicable Disease Control and Prevention (CN)
- Second Affiliated Hospital of Harbin Medical University (CN)
- Daqing Normal University (CN)
Publication Details
- Journal
- Nutrition and Diabetes
- Published
- 2026-03-02
- DOI
- https://doi.org/10.1038/s41387-026-00413-1
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Harbin Medical University