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3TMR Integrative Nursing  2018, Vol. 2 Issue (2): 42-48    DOI: 10.12032/TMRIN20180301
Review articles     
Introducing Chinese food therapy: A review of origin, developing course and modern application
Hui Shi1,*(), Wen-Li Zhu2, Ya-Mei Yuan1, Qing Tao1,2
1School of Nursing, Anhui University of Chinese Medicine, Anhui, China
2Graduate School, Anhui University of Chinese Medicine, Anhui, China.
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Highlights

This review introduced the origin, developing course and modern application of Chinese food therapy in traditional Chinese medicine to enrich our understanding of relevant concepts and ways.

Editor’s Summary

Chinese food therapy, an important part of traditional Chinese medicine. The origins of Chinese food therapy can be traced back to the “Sanhuanwudi” period. It is essential to know Chinese food therapy plays a more important role in clinics and family health care.

ABSTRACT

Objective: This review introduced the origin, developing course and modern application of Chinese food therapy (CFT) in traditional Chinese medicine to enrich our understanding of relevant concepts and ways. Methods: PubMed, EMBASE, CBM, CNKI, VIP and Wanfang Databases were searched for papers on a range of terms relating to CFT. 41 references were finally selected for this review. Results: The development of CFT is comprised of five important periods in Chinese history. They are as following: the infancy period represented by the idea of homogeny of medicine and food; theoretical development period represented by Inner Canon of Yellow Emperor, Shennong’s Classic of Materia Medica and Treatise on Febrile and Miscellaneous Diseases; specialized volumes on CFT represented by Dietotherapy Worth a Thousand Gold; representative monographs on CFT represented by Dietetic Materia Medica and Principles of Correct Diet and the perfect period represented by integration of ancient food therapy practice and modern nutriology. Conclusion: CFT harbors a long and profound history, making great contribution to people’s health maintenance and illness prevention. With the further development of integrative medicine, CFT may play a more important role in clinics and family health care based on integration of syndrome differentiation and disease differentiation.



Key wordsChinese food therapy      Developing history      Traditional Chinese medicine      Homogeny of medicine and food     
Published: 24 June 2018
Corresponding Authors: Shi Hui     E-mail: ymf149@126.com
Cite this article:

Hui Shi, Wen-Li Zhu, Ya-Mei Yuan, Qing Tao. Introducing Chinese food therapy: A review of origin, developing course and modern application. 3TMR Integrative Nursing, 2018, 2(2): 42-48. doi: 10.12032/TMRIN20180301

URL:

https://www.tmrjournals.com/in/EN/10.12032/TMRIN20180301     OR     https://www.tmrjournals.com/in/EN/Y2018/V2/I2/42

Figure 1 Organ-taste pattern in understanding the correlation between five organs and five tastes in Inner Canon of Yellow Emperor.
Five tastes Function Food
Pungency Promote the flow of qi and blood
Disperse wind; induce resuscitation
Ginger; black agaric
Bitterness Promote defecation; clear heat; eliminate dampness Lilium brownli; balsam pear
Sweetness Tonify deficiency; relax tension; alleviate pain; harmonize the middle Red dates; sticky rice
Sourness Astringent;
Promote the secretion of body fluid
Dark plum; orange
Saltiness Soften hardness and dissipate binds; purgation Laminaria japonica; sea cucumber
Table 1 Five tastes, their related function and representative foods in TCM
Four properties Function Indication Food
Coldness & coolness Clear heat; eliminate toxin; moisten dryness; engender fluid Heat syndrome Mung bean; watermelon;
Warmness & hotness Warm the middle; dissipate coldness Cold syndrome Mutton; pepper;
Table 2 Four properties, their related function and representative foods in TCM
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