[1]史建平,杨丽萍,梁璐,等.饮食偏嗜与脾胃病患者中医体质类型的相关性研究[J].西部中医药,2025,38(10):32-35.[doi:10.12174/j.issn.2096-9600.2025.10.07]
　SHI Jianping,YANG Liping,LIANG Lu,et al.Study on the Correlation between Dietary Preference and TCM Constitutions in Patients with Spleen and Stomach Diseases[J].Western Journal of Traditional Chinese Medicine,2025,38(10):32-35.[doi:10.12174/j.issn.2096-9600.2025.10.07]
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饮食偏嗜与脾胃病患者中医体质类型的相关性研究()

《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
38
期数:
2025年10期
页码:
32-35
栏目:
调查分析
出版日期:
2025-10-15

文章信息/Info

Title:
Study on the Correlation between Dietary Preference and TCM Constitutions in Patients with Spleen and Stomach Diseases
作者:
史建平, 杨丽萍, 梁璐, 赵多明, 田旭东, 刘顺庆
甘肃省中医院，甘肃 兰州 730050
Author(s):
SHI Jianping, YANG Liping, LIANG Lu, ZHAO Duoming, TIAN Xudong, LIU Shunqing
Gansu Provincial Hospital of Traditional Chinese Medicine, Lanzhou 730050, China
关键词:
脾胃病; 饮食偏嗜; 中医体质类型
Keywords:
spleen and stomach diseases; dietary preference; TCM constitutions
分类号:
R211
DOI:
10.12174/j.issn.2096-9600.2025.10.07
文献标志码:
A
摘要:
目的探讨脾胃病患者饮食行为习惯与中医体质类型的相关性，为脾胃病临床干预策略的制定提供科学依据。 方法将693例脾胃病患者及同期健康体检人群作为研究对象，经基线调查与中医体质类型评价后，以平和质为对照，采用logistic回归模型评价饮食偏嗜对中医体质类型的影响。 结果与无饮食偏嗜者比较，偏酸饮食、偏辛饮食及偏咸饮食为偏颇体质的危险因素（OR=3.563，95%CI：2.531～5.017；OR=2.235，95%CI：1.114～4.485；OR=2.149，95%CI：1.332～3.475）；偏滋补饮食是偏颇体质的保护性因素（OR=0.606，95%CI：0.406～0.905）。按不同偏颇体质类型分层后，与平和质比较，存在饮食偏嗜者出现阳虚质、阴虚质、气虚质、痰湿质、湿热质、血瘀质及气郁质的风险均较高（P＜0.05）。 结论脾胃病患者饮食偏嗜与中医体质类型有关，偏酸、偏辛及偏咸饮食均增加了偏颇体质的发生风险，临床体质调控干预应因人而异。
Abstract:
Objective: To provide scientific references for the establishment of clinical intervention strategies for spleen and stomach diseases by discussing the connections between the patients’ dietary behavior and habits, and TCM constitutions. MethodsAll 693 patients and people with health checkups during the same period were chosen as the subjects, after baseline investigation and evaluation of TCM constitutions, a logistic regression model was used to evaluate the impact of dietary preferences on TCM constitutions by taking the balanced constitution as the control. ResultsCompared with balanced diet, preference for sour, spicy and salty food was identified as risk factors for biased constitution (OR=3.563, 95%CI: 2.531-5.017; OR=2.235, 95%CI:1.114-4.485; OR=2.149, 95%CI: 1.332-3.475); preference for tonics is identified as the protective factor for the biased constitutions (OR=0.606, 95%CI: 0.406-0.905). After classified into different biased constitution, the comparison with the balanced constitution showed that the risks of Yang deficiency, Yin deficiency, Qi deficiency, phlegm-damp, damp-heat, blood stasis and Qi depression in the patients with dietary preference were higher (P<0.05). ConclusionDietary preference in patients with spleen and stomach diseases is related to the types of TCM constitutions, sour, spicy and salty diets increase the risk of biased constitution, and clinical constitution regulation and intervention should be tailored to each individual.

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备注/Memo

备注/Memo:
史建平（1970—），男，副主任医师。研究方向：中医疾病管理及预防。甘肃省自然科学基金（22JR5RA633）；甘肃省中医药管理局科研课题（GZK-2017-35，GZKG-2024-43）。
更新日期/Last Update: 2025-10-15