The four common problems in the home kitchen are you lying down?

The intake of oil and salt of Chinese residents remains high, and the intake of sugar continues to rise, which has become a key factor influencing the occurrence of obesity and chronic diseases in China

In this regard, Kexin Food and Health Information Exchange Center launched a special survey in ten cities and found that the following problems are common in family cooking

Problem 1: Cooking is easy to "heavy taste"

The survey results show that the most commonly used cooking methods in home kitchens are "stir-fry, stir-fry" (63.

In this regard, Chen Junshi, an academician of the Chinese Academy of Engineering, suggested that cooking at home should be more steamed, boiled, boiled and cold, and less frying

Problem 2: Eat pickles and sauces too often

Pickles and sauces are one of the common sources of "invisible salt" in the family, and surveys show that 20% of consumers often or even daily accompany meals

Ding Gangqiang, director of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, pointed out that the sodium content in pickles and sauces is high.

Problem 3: Some households use sugar for seasoning frequently

The survey shows that 54.

Liu Ailing, director of the Nutrition and Health Education Office of the Chinese Center for Disease Control and Prevention, believes that sweet and sour pork ribs, braised pork, candied sweet potatoes, pot-boiled meat and other dishes contain a lot of sugar and should not be eaten frequently; tomato sauce, salad dressing, sweet pasta, jam, etc.

Problem four: lack of awareness of oil control

The survey shows that nearly 60% of households use animal oil in cooking, and households in Guangzhou and Sichuan-Chongqing areas use animal oil more frequently

Li Ning, director of the National Center for Food Safety Risk Assessment, believes that the use of oil-limited cans helps to understand how much oil is used for cooking.

Not only "I know", but "I do it"

"Reasonable diet and the'three scientific reductions' are the basis for ensuring health, and are also related to the overall nutritional and health status of thousands of households and residents