摘要
《饮膳正要》详细阐述了各类乳制品性味与功效,记载的食疗方内容丰富,体现了鲜明的元代蒙古族食养文化特色。蒙医蒙药理论将各类乳制品根据其性味分为赫依食物和希拉食物。鲜乳汁和陈年酥油属于赫依食物,具有的稳定、平息赫依的作用;酸乳汁、奶酪等发酵后的乳制品属于希拉食物,具有调节希拉、促进消化的作用。现代研究表明,常见乳制品可作为辅助疗法用于慢性病患者的日常饮食管理。为进一步发挥乳制品的食疗保健作用,今后尚需要深入的文献及实验研究。
Yin Shan Zheng Yao(《饮膳正要》)elaborated the properties,tastes and functions of various dairy products in detail.The diet therapy prescriptions recorded were rich in content,reflecting the distinctive Mongolian food culture characteristics in Yuan Dynasty.According to the theory of Mongolian medicine,various dairy products are divided into Heyi food and Xila food according to their properties and tastes.Fresh milk and aged ghee belong to Heyi food,which can stabilize and calm Heyi.Fermented dairy products such as sour milk and cheese belong to sheila food,which has the effect of regulating sheila and promoting digestion.Modern studies have shown that common dairy products can be used as adjunctive therapy in the daily diet management of patients with chronic diseases.In order to further play the role of dairy food therapy and health care,in-depth literature and experimental research are needed in the future.
作者
杨万强
白雅雯
YANG Wanqiang;BAI Yawen(Master degree 2020,Inner Mongolia Medical University,Hohhot 010000,China;College of Traditional Chinese Medicine,Inner Mongolia Medical University,Hohhot 010000,China)
出处
《中国民族医药杂志》
2025年第6期29-32,共4页
Journal of Medicine and Pharmacy of Chinese Minorities
关键词
《饮膳正要》
乳制品
蒙医
食疗
Yin Shan Zheng Yao(《饮膳正要》A Soup for the Qan)
dairy products
traditional Mongolian medicine
diet therapy
