What is the relationship between diet and disease?

Eating habits have a direct impact on human life span and physical health. Bad eating habits can cause a variety of diseases. Diseases come from the mouth, and people who eat grains will get sick. The occurrence of many diseases is also directly related to people's daily eating habits. However, some foods are very important for protecting human health, and clinics are paying more and more attention to the relationship between personal eating habits and the occurrence of diseases. People's living standards have improved significantly, the types of food they consume have increased, and their pursuit of food has become more and more. When trying food, many people have formed bad living habits, consuming more junk food, and causing metabolic diseases. The modern medical community believes that many diseases are directly related to improper food, and unreasonable diet may cause high blood pressure, coronary heart disease, and diabetes. The nutritional properties of food are different. A normal diet can not only improve human health, but also selectively eat and promote disease recovery. The following is a study of the relationship between diet and disease, and the specific content is explained as follows.

The relationship between diet and disease

For example, for patients with renal failure, if edema occurs, they should avoid consuming foods with high salt content and avoid water and sodium retention. From the perspective of traditional Chinese medicine, salt is a salty and cold food that can damage the kidneys and cause edema. When renal failure occurs, it is necessary to avoid the phenomenon of increased blood potassium. Therefore, the patient's diet should take in enough potassium-containing foods. Mushrooms, coriander, potatoes, etc. are forbidden to be eaten to avoid sudden increases in blood potassium that affect the patient's life safety. For another example, stroke patients suffer from stroke due to improper diet, which causes dampness to produce phlegm and block meridians. For stroke patients, they should not only pay attention to diet, but also eat less spicy food, quit smoking and limit alcohol. Because spicy food, spicy and fragrant, helps fire to rise, makes liver fire and heart fire hyperactive, and causes symptoms. Eating more sweet food will hurt the spleen and produce phlegm, and hyperactive phlegm will lead to symptoms of phlegm and fire disturbing the heart. Therefore, the diet needs to avoid eating too salty and spicy food, and ensure that the daily diet is light.

Dietary taboos

According to the theory of traditional Chinese medicine, food has nature and flavor, just like medicine, it has cold and hot, warm and cool, pungent, sweet, sour, bitter and salty, and the five flavors need to be harmonized. If you eat a certain food for a long time, it may cause disease. When the five internal organs are sick, you should avoid eating food that promotes the disease. People's illnesses are ever-changing, and the properties are also within the scope of the eight principles. For example, if there is a yang deficiency, warming and replenishing are required; if there is a yin deficiency, clearing and replenishing are required. Analyzing from the spleen and stomach function, patients with weak spleen and stomach should control their food intake and eat less food that is not easy to digest. Analyzing from the raw and cold aspects of food, raw and cold are suitable for hot diseases, which can clear heat and quench thirst, but patients with weak spleen and stomach function should use less or prohibit it. Because the human body is different, food also needs to be different. Eggs and fish are very nutritious foods, and most people will not feel uncomfortable. However, some people will have allergic reactions after eating. If the pharynx itches, it is an allergic symptom. Based on this, it is important to pay attention to the corresponding diet adjustment according to the different physical conditions, avoid overeating, and ensure that the body's positive energy can overcome the disease. When using diet, we should not only pay more attention to the color, aroma and taste of food, but also ensure that the nutritional combination of food is reasonable, and guide patients to eat small meals and chew slowly.

Dietary tips for different diseases

1. Coronary heart disease

Atherosclerosis of the coronary arteries of patients with coronary heart disease may cause narrowing and obstruction of the arterial lumen, and cause heart disease due to myocardial ischemia and hypoxia. Sudden diseases may cause patients to die suddenly due to cardiac arrest. The key points of dietary control are to supply appropriate amount of heat energy, maintain the most ideal weight, control the actual intake of fat and cholesterol, and supplement sufficient vitamins and minerals. Food selection: ① Raw hawthorn: It can play a practical role in lowering blood pressure and serum cholesterol, promote tracheal cilia movement, and achieve the actual effect of expectoration and asthma. ② Carrots: Contains rich nutrients and carotene, which can increase the blood flow of the coronary artery, reduce blood lipid levels, speed up the secretion of adrenaline, and achieve the effect of strengthening the heart and lowering blood pressure. ③ Onions: The main function is to dilate blood vessels and effectively reduce the resistance of the coronary arteries and peripheral blood vessels of the heart. ④ Algae: seaweed, kelp, agar, jellyfish, etc., which include a variety of vitamins and minerals, have a good antihypertensive effect. ⑤Corn: Corn can play an effective role in resisting vascular sclerosis. It contains a relatively high content of linoleic acid, and also contains lecithin and vitamin E, which can reduce high serum cholesterol, prevent arteriosclerosis, hypertension, brain cell degeneration, promote vascular dilation, and maintain heart function. ⑥Celery: It contains mannitol and volatile oil, which can play an effective role in strengthening the spleen, calming, lowering blood pressure, and diuresis.

2. Hypertension

Hypertension is a chronic systemic disease with persistently high blood pressure. Excessive intake of high-fat foods will lead to higher blood pressure levels. Unsaturated fatty acids found in plant foods can lower blood pressure. The focus of dietary conditioning is to control calorie intake, fat intake, and reduce animal fat intake. Eat a lighter diet, including winter melon, celery, loofah, edible fungi, walnuts, apples, grapefruit, etc. Eat more high-fiber foods, supplement with sufficient fiber, eat more wheat, brown rice, oats, etc. Reduce the intake of animal fat, cigarettes, alcohol and other irritants, and drink more fresh vegetable juice and fresh fruit juice.

3. Diabetes

Diabetes is caused by insufficient insulin, which leads to protein metabolism disorders, fat, secondary vitamins, and water and electrolyte disorders in the body. The onset of diabetes is closely related to people's living standards and lifestyles. Modern people consume more fat and animal protein, the total calories of the diet increase, and the labor intensity decreases, which makes the body fat. Reasonable distribution of meals and blood sugar should be regulated to be in a stable state. The distribution of heat energy should also be arranged according to the patient's habits. Adjustments should be made based on the intensity of physical activity and the use of insulin. The patient should eat about 70% to 80% full at each meal and not feel hungry at the next meal. Reasonable replacement of food, reasonable combination of coarse grains and fine grains, and more high-quality protein foods with low cholesterol content, such as eggs, soy products, lean meat and other foods. Increase dietary fiber intake and ensure that fresh fruits and vegetables are in place. It is also necessary to limit fruits and vegetables with high sugar content, such as hawthorn, fresh dates, and dried persimmons. Diabetic patients should also be careful not to eat too much fruit, especially fruits with high sugar content, including oranges, persimmons, bananas, and grapes. (Zhou Dongjin, Beijing Qiangshou Hospital of Traditional Chinese Medicine)