选定的伊朗人经常吃的食物的营养事实和气质之间的关系:一个总结性内容分析研究研究
Mohsen Zakerian1, Fatemeh Roudi2, Fatemeh Mahjoub1
1Department of Persian Medicine, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Archives of medical sciences. Atherosclerotic diseases
|January 29, 2024
概括
这项研究将食物气质 (Mizaj) 与营养含量联系起来,发现温暖的食物富含能量和矿物质,而干燥的食物提供更多的碳水化合物和矿物质. 这种知识有助于个性化营养和伊朗医学.
科学领域:
- 综合医学和营养科学.
- 食品科学和营养分析.
背景情况:
- 饮食摄入对于健康和疾病预防至关重要.
- 了解食物的营养事实与其气质 (Mizaj) 之间的关系可以在伊朗医学和现代营养中加强个性化的饮食规划.
研究的目的:
- 调查经常消费的伊朗食品的气质与其营养成分之间的联系.
- 为将传统伊朗医学 (Mizaj) 与现代营养科学相结合提供科学基础,以提供个性化的饮食建议.
主要方法:
- 在三个阶段使用了总结性内容分析.
- 第一个阶段:通过专家共识 (营养学家,伊朗医学专家) 确定常见的伊朗食品.
- 第二阶段:确定这些食物的气质和营养状况.
- 第三阶段:使用SPSS软件对收集的数据进行统计分析.
主要成果:
- 温和气质的食物显示了更高的能量水平,多不和脂肪酸,铁,和.
- 湿气的食物与更高的总脂肪酸,胆固醇,维生素B12和视网醇有关.
- 干燥食品与增加的总碳水化合物,纤维,维生素B6,,铁,,,,铜和有积极的相关性.
结论:
- 食物的温暖与更高的宏观营养素和关键微量营养素含量相关,支持细胞生长.
- 干燥食品的性与更高的矿物质含量有关.
- 建议进行进一步的分析研究,以验证这些研究结果对食品气质和营养特征的验证.
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