Qiu Yujie, Ding Caicui, Yuan Fan, Gong Weiyan, Yu Tanchun, Zhang Yan, Liu Ailing
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Nutrients. 2025 Aug 26;17(17):2766. doi: 10.3390/nu17172766.
: Excessive intake of salt, oil, and sugar constitutes a major dietary risk factor for chronic diseases in China. Although salt, oil, and sugar reduction ("Three Reductions") has been promoted at the national level, the population's knowledge remains inadequately evaluated. This study aimed to assess the "Three Reductions" knowledge level among Chinese adults and its association with nutrition-related chronic diseases. : Data were obtained from the Chinese Nutrition and Health Knowledge Survey 2022, a nationally representative cross-sectional study. A total of 68,673 participants aged 18-64 years were recruited from 200 survey sites of 31 provinces by multi-stage stratified random cluster sampling methods. A standard questionnaire was used for data collection, and multivariable logistic regression models were employed to examine factors associated with "Three Reductions" knowledge and its relationship with chronic diseases. All analyses were weighted by complex sampling. : In 2022, the mean "Three Reductions" knowledge score was 16.43 ± 4.17 (the full score is 24 points), and the awareness rate was 49.3% (95% CI: 47.0-51.6%). Females, those with higher education and income levels, those employed in medical institutions, and residents in urban and eastern areas had higher "Three Reductions" levels ( < 0.05). The "Three Reductions" knowledge level was significantly associated with chronic disease risk ( < 0.05). Specifically, the risk of chronic disease was reduced by 5% in the medium-score group (OR = 0.95, 95% CI: 0.90-1.00) and by 11% in the high-score group (OR = 0.89, 95% CI: 0.84-0.95). : "Three Reductions" knowledge among Chinese is at a moderate level, with a significant association between "Three Reductions" knowledge level and chronic disease status. Dissemination of "Three Reductions" knowledge, especially practical knowledge, should be enhanced at the national level through various routes to reduce chronic disease risk.
过量摄入盐、油和糖是中国慢性疾病的主要饮食风险因素。尽管国家层面已推行减盐、减油和减糖（“三减”）行动，但民众对此的认知情况仍未得到充分评估。本研究旨在评估中国成年人的“三减”知识水平及其与营养相关慢性疾病的关联。
数据来源于2022年中国营养与健康知识调查，这是一项具有全国代表性的横断面研究。通过多阶段分层随机整群抽样方法，从31个省份的200个调查点招募了68673名年龄在18 - 64岁的参与者。采用标准问卷收集数据，并运用多变量逻辑回归模型来检验与“三减”知识相关的因素及其与慢性疾病的关系。所有分析均采用复杂抽样加权。
2022年，“三减”知识平均得分是16.43 ± 4.17（满分24分），知晓率为49.3%（95%置信区间：47.0 - 51.6%）。女性、教育程度和收入水平较高者、医疗机构从业者以及城市和东部地区居民的“三减”水平更高（< 0.05）。“三减”知识水平与慢性疾病风险显著相关（< 0.05）。具体而言，中等得分组的慢性疾病风险降低了5%（比值比 = 0.95，95%置信区间：0.90 - 1.00），高得分组降低了11%（比值比 = 0.89，95%置信区间：0.84 - 0.95）。
中国人的“三减”知识处于中等水平，“三减”知识水平与慢性疾病状况之间存在显著关联。应通过多种途径在国家层面加强“三减”知识的传播，尤其是实用知识，以降低慢性疾病风险。
