2021 First Functional Food and Nutrition Health Summit Forum held in Wuxi

Recently, the 2021 China Special Food Conference hosted by the China Nutrition and Health Food Association was held in Wuxi, Jiangsu Province

Zhou Shiping, Director of the Special Food Safety Supervision and Administration Department of the State Administration for Market Regulation, Gao Yaguang, Deputy Mayor of Wuxi Municipal People's Government, Zhu Qingbao, Secretary of the Party Committee of Jiangnan University, Chen Wei, President of Jiangnan University and Academician of the Chinese Academy of Engineering, Sun Baoguo, Academician of the Chinese Academy of Engineering, and Tongan, Academician of the Chinese Academy of Sciences Xiaolin, Zhu Beiwei, Academician of the Chinese Academy of Engineering, Chen Jian, Academician of the Chinese Academy of Engineering, Liu Zhonghua, Academician of the Chinese Academy of Engineering, Ren Fazheng, Academician of the Chinese Academy of Engineering, Bian Zhenjia, President of China Nutrition and Health Food Association, Li Liangqiu, Executive Vice President of China Nutrition and Health Food Association and other guests attended the event.

Zhou Shiping pointed out that in recent years, the situation of special food safety has continued to improve steadily, and the industry will usher in important development opportunities

Zhu Qingbao pointed out that it is currently at a critical stage in the implementation of the "Healthy China 2030" Plan Outline and the "National Nutrition Plan (2017-2030)"

Gao Yaguang said that Wuxi is the first place for health food and special food in the country, with unique resource advantages and a leading industrial base in the country

Tong Xiaolin pointed out in his speech that compared with Western-style health products, China's health food industry is developing and can learn from traditional Chinese medicine diagnosis and treatment

Sun Baoguo's speech revolved around the future of food.

Zhu Beiwei shared the theme of "Innovation and Development of China's Special Food Industry"

Chen Jian pointed out that the constant changes in lifestyle, such as high-intensity and long-term mental work, unprecedented psychological and mental pressure, and the impact of significantly longer lifespans on the quality of life of the elderly, all put forward higher requirements for the development of special foods

Ding Gangqiang, director of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, introduced and interpreted the relevant plans of relevant departments on residents' nutrition and health in recent years, and explained the current misunderstandings and problems in national nutrition

Chen Yan, director of the Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences, conducted case analysis on the prevention and control of chronic diseases, and introduced the mechanism of light fasting and the relationship between metabolic diseases such as fatty liver

Ma Guansheng, a professor at the School of Public Health at Peking University, said that with the development of society and economy, the quality of the diet of Chinese residents has been continuously improved, and the incidence of chronic diseases is becoming the main factor endangering the health of Chinese residents

Luo Yunbo, a professor at China Agricultural University, said that compared with the ever-increasing demand for special food, the innovation and supply at the industrial end are still at a stage of insufficiency

As a clinician, Li Weiqin, director of the Department of Critical Care Medicine of the Eastern Theater General Hospital, has long been concerned about the nutritional treatment of critically ill patients

　　For the selection of special food raw materials, Professor Xie Mingyong of Nanchang University introduced from the perspective of "the same origin of medicine and food"

　　Shi Hanping, vice president of China Nutrition and Health Food Association and professor at Beijing Shijitan Hospital affiliated to Capital Medical University, emphasized that malnutrition is a syndrome involving multiple organs and multiple systems insufficiency, including physical, psychological, and social adaptability

　　Zhao Mouming, a professor at South China University of Technology, introduced the key technology and industrial application of functional peptide preparation.
From the case he introduced, it provided strategic guidance for the discovery of new anti-alcohol active peptide products, and at the same time, it has a certain role in alleviating the health damage caused by alcohol.
theoretical and applied value
.

　　Zhang Mingwei, vice president of the Guangdong Academy of Agricultural Sciences, said that at present, special medical food can be divided into two types.
From the perspective of the international market, emulsion products account for the main share, followed by powder products
.
However, in the domestic market, powder products are still the main products, and emulsion products are still insufficient
.
In comparison, emulsion products have stricter requirements on production process and safety control, and need corresponding technical support and R&D strength
.

　　Jiang Yujun, vice president of China Nutrition and Health Food Association and dean of the School of Food Science of Northeast Agricultural University, gave a report on the mechanism of polysaccharide improving intestinal flora, increasing the content of antigenic factors, immune imbalance of obese infants and young children, and remodeling intestinal flora, etc.
A detailed introduction was given
.

　　Tan Mingqian, a professor at Dalian University of Technology, said that personalized and precise nutrition is one of the important directions of the future food industry in terms of manufacturing and scientific research
.
Biomarker-targeted foods and verification effects are areas that urgently need to be strengthened in the future, and require joint public relations and joint efforts by all parties in the industry, academia, and research
.

　　Liu Xuebo, a professor at Northwest A&F University, said in his speech that from the perspective of nutritional health throughout the life cycle, he shared how to regulate the nervous system and cognitive function through dietary factors and pattern regulation in early life and old age
.
In addition, he also shared the relevant achievements and cases of improving the cognition of obese mothers and offspring through dietary fiber
.

(Luo Chen and Wang Jiayi)

Editor in charge: Lian Fan Review: Ouyang Meihua