*2.4. Dietary Assessment*

We used a 3-day intake of various consumed foods, including alcohol consumption, various condiments, etc., to assess the actual daily intake of individuals. The 3-day and 24-h dietary recall and food weighing method were the keys to obtaining the individual dietary intake. Professionally trained investigators recorded the foods participants had eaten in the past 24 h during the first home visit and taught them how to record their food intake. All food data were obtained through face-to-face interviews. Participants were required to record their food consumption for 3 consecutive days (including 2 weekdays and 1 weekend day). During the survey, food models and household measurement tools were used to help participants estimate their portion sizes. The collected foods were then combined into food groups according to the Chinese food composition table (2002). Using the Chinese Dietary Guidelines and combined with the dietary characteristics of the Jiangsu population, we classified the food into 22 food groups, as shown in Supplementary Table S1.
