2019 Action on Salt China Steering Committee conference was held successfully
Professor Wang Longde, Chairman of ASC project Steering Committee and Academician of Chinese Academy of Engineering, made an opening remark on the conference. He affirmed the efforts made by ASC project team in response to the challenge of high-salt diet in the past two years, and the series of phased outputs of the project is gratifying. He hoped that the results of the ASC project can be more effectively incorporated into the various work of Healthy China Action in the next two years, and play an innovative and exemplary role in numerous salt reduction activities in China, so as to provide a powerful scientific basis and policy suggestions for China’s salt reduction strategies.
Li Xinhua, Party secretary/Deputy Director of Chinese Center for Disease Control and Prevention, Li Changning, Director General of Chinese Centre for Health Education, Lu Jiang, Director of China National Centre for Food Safety Risk Assessment, Professor Kong Lingzhi, former Deputy Director of Disease Control Bureau of Ministry of Health China (now China Health Commission), Ding Gangqiang, Director of Institute for Nutrition and Health, China CDC, and other members of Action on Salt China Steering Committee put forward guiding suggestions and opinions on giving full play to the technical forces and scientific research output of ASC project, promoting China’s salt reduction policies and strategies, and increasing the promotional education on salt reduction with the help of Healthy China Action.
Professor He Fengjun from Queen Mary University of London, UK Director of ASC project, gave an opening remark through video and welcomed all the participants; Professor Zhang Puhong, Associate Director of The George Institute China and China Director of ASC project and Dr. Li Yuan, Head of Nutrition and Lifestyle unit at The George Institute China, reported to the Steering Committee on project overview and progress, baseline survey results and next promotion plan. Action on Salt China, officially launched in October 2017, which has been conducting a series of research on salt reduction intervention for major sources of salt such as home cooking, eating out and prepackaged food, will enter a comprehensive stage in 2020.