Evidence map›Paper›PMID 42185336›Full record

ArticleNPJ science of food2026

Establishment and validation of NQICD: a new nutrient profiling model for evaluating Chinese dishes.

Zhuo Sun, Jiangyue Yu, Wei Lu, Xinyi Lu, Xin Cui, Zhengyuan Wang, Qi Song, Shupeng Mai, Zehuan Shi, Liping Shen and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Zhuo Sun *Division of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Jiangyue Yu *Division of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Wei LuDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Xinyi LuDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Xin CuiShanghai Health Statistics Center, Shanghai, China.
Zhengyuan WangDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Qi SongDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Shupeng MaiDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Zehuan ShiDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Liping ShenDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Wenqing MaDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Junhua HanChinese Nutrition Society, Beijing, China.
Huiting YuDivision of Vital Statistics, Institute of Health Information, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China.
Jiajie ZangDivision of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China. zangjiajie@scdc.sh.cn.

Funding

Chinese Nutrition Society CNS-YUM2024-122Science and Technology Commission of Shanghai Municipality 23YF1437000Shanghai Municipal Talent Work Bureau BJWS2024048
6 · The paper itself

Abstract

With the increase in dining out, high consumption of salt, oil, and sugar has led to deteriorating diet quality in China. We developed and validated the Nutritional Quality Index of Chinese Dishes (NQICD), a new nutrient profiling model for Chinese composite dishes, addressing a gap not covered by existing models. NQICD was based on seven domains. Its content validity was confirmed against the Dietary Guidelines for Chinese Residents (DGCR), and convergent validity against existing NP models. Criterion validity was assessed using a population-based cohort (n = 3629) with 12-year follow-up, linking i.NQICD to dietary quality, biomarkers, and health outcomes. In content validity, i.NQICD scores (range: 1-10) showed weak-to-moderate correlations with the DGCR (r: -0.39 to -0.21). In criterion validation, each 1-SD increase (≈1.8 points) was associated with lower body mass index (BMI) (-0.13 kg/m²), SBP (-1.69 mmHg), DBP (-1.05 mmHg), and HbA1c (-0.12%). Prospectively, after adjusting for key variables, a higher baseline i.NQICD score was associated with reduced risks of diabetes (HR 0.93, p = 0.024) and all‑cause mortality (HR 0.88, p = 0.011) over 12 years. The NQICD aligns with DGCR goals, demonstrates adequate validity for evaluating Chinese dishes, and can serve as a public health tool to assess their healthiness.

Identifiers

PMID42185336
PMCPMC13483192

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.