Ding Gangqiang

chinacdc.cn | Updated: 2024-11-29

Dr. Ding Gangqiang serves as the Chief Expert in Nutrition at the Chinese Center for Disease Control and Prevention（CDC）. With a distinguished career dedicated to research in nutrition and health, as well as frontline efforts in disease prevention and control，Dr. Ding has made significant contributions to dietary nutritional food industry innovation, and public health policy. His work has advanced the discipline of nutrition science and public health in China.

Dr. Ding has led more than 30 national scientific research programs, including projects funded by the National Natural Science Foundation of China and various provincial-level initiatives. He has published 315 research papers, including 108 indexed by SCI, in leading journals such as The Lancet. Additionally, he has edited and translated 19 monographs, secured multiple patents, and received 29 provincial and ministerial science and technology awards. His accolades include the National Innovation and Excellence Award, a special allowance from the State Council, the title of National Outstanding Science and Technology Worker, and the National Leader in Food Industry Science and Technology Innovation. Dr. Ding has also received Outstanding Contribution Award from the Federation of Asian Nutrition Societies(FANS), the Chinese Nutrition Society, and the Chinese Society of Food Science and Technology.

Establishing a National Nutrition Monitoring System

Dr. Ding spearheaded the creation of a comprehensive national dietary nutrition monitoring and evaluation system. He led two rounds of national nutrition and health monitoring, establishing a cohort that includes millions of individuals and systematically studying the dietary patterns and nutritional changes of Chinese residents since 1982.

Researching Dietary Structure and Chronic Disease Risk

His research on the relationship between dietary structure and metabolic diseases revealed that poor dietary habits account for 20.8% of cardiovascular-related deaths in China. High sodium intake, low fruit consumption , and insufficient seafood, and Omega-3 fatty acids were identified as key risk factors. These findings provide actionable strategies for combating obesity and nutrition-related chronic diseases, while guiding the food industry’s health-oriented transformation. This system provides scientific evidence for the formulation of policies and regulations in China.

Developing a Healthy Dietary Model with Chinese Characteristics

Dr. Ding coordinated hundreds of nutrition experts to compile the Scientific Research Report of the Dietary Guidelines for Chinese Residents and the Dietary Guidelines for Chinese Residents (2022). These efforts introduced a culturally tailored healthy dietary model, paving the way for national dietary improvements.

Innovating Child Nutrition Improvement Models

He oversaw the monitoring and quality evaluation of national child nutrition improvement programs in impoverished areas. By enhancing nutrition package standards and integrating these programs into national public health service, Dr. Ding’s work has benefited 13.65 million infants and young children in underdeveloped regions, delivering substantial social benefits.

Establishing a National Nutrition Biobank

As the director of the Key Laboratory for Public Nutrition and Health under the National Health Commission, Dr. Ding established a standardized biological sample repository, housing approximately 2.5 million samples. This biobank supports multi-omics research in precision nutrition.

Creating a Food Image and Composition Database

He led a national project on dietary nutrition assessment technologies, developing a database of 200,000 food images and compositions from across China. His work enabled the development of intelligent tools for precise dietary data collection.

Designing Personalized Nutrition Solutions

Dr. Ding led the creation of personalized nutrition products for children and the elderly, including new nutrition packages for pregnant women and 17 innovative nutritional health foods addressing childhood malnutrition, food allergies, and age-related muscle loss, These products have achieved industrialization, generating over 300 million yuan in economic benefits.

He was the first to uncover the anti-tumor mechanisms and immune regulatory effects of Tetrastigma hemsleyanum on tumor cells. His research in Zhejiang province also determined optimal iodine intake levels for the Chinese population, shaping national iodine supplementation policies.

Dr. Ding contributed to drafting critical national documents, including the National Nutrition Plan (2017-2030) and the Outline for the Development of Food and Nutrition in China (2014-2020). He also formulated four national nutrition standards, providing scientific support for lifecycle health promotion and guiding the food industry toward healthier practices.

During the initial outbreak of COVID-19 in Wuhan. Dr. Ding led the epidemiological investigation team from the Chinese CDC, playing a pivotal role in the early containment efforts. He also developed nutritional health guidelines tailored to children, adolescents, and the elderly during the pandemic, contributing to holistic public health strategies.