藏医辛味饮食对“普胃酶灼”干预的机理研究

发布时间：2018-01-03 06:41

  本文关键词：藏医辛味饮食对“普胃酶灼”干预的机理研究　出处：《青海大学》2017年硕士论文　论文类型：学位论文

  更多相关文章： 藏医辛味 饮食食量 藏医普胃酶灼 干预 机理

【摘要】：研究背景:随着社会的发展,人们的生活水平不断提高,在饮食和起居等方面有了翻天覆地的变化;饮食的种类及食法具有多样性,现如今甜、酸、辛味饮食的摄入量表现出日益增高的趋势,其中辛味饮食不仅受人们喜爱,且摄入量相对较高,辛味饮食对“普胃酶灼”(pho bavi me drod)即“藏医火热学说”机理有较大的影响。而藏医的“普胃酶灼”犹如人体精华之基本、临床治疗之原则、养生保健之方法,使其平衡紊乱,可引起多种疾病,故合理食用辛味饮食等各方面使“普胃酶灼”平衡,是无病者长寿和患病者治疗的最佳方法。研究目的:藏医辛味饮食对“普胃酶灼”干预的机理研究为核心目的,且进一步可分为:1.探讨辛味食物的性质及功能,分析辛味饮食的食量现状。2.探索藏医“普胃酶灼”的特征,制定评定量表。3.挖掘辛味饮食与“普胃酶灼”之间潜在的关联。4.分析按性别等基本信息与辛味饮食摄入量和“普胃酶灼”有无关联或差异。5.根据体质、年龄、四季等变量不同,拟定如何合理饮食的指导方案。研究方法:文献研究:首先藏医药经典书籍中,搜集和分析辛味食药的性质,适食的益处与过食的危害。其次,基于藏医对“普哇”(pho ba)的定义、结构进行分析,且整理和归纳与“普胃酶灼”有关的症状,以出现频率选取具有代表性症状制定其评定量表。最后,在单味药物和组方中搜集和汇总对“普胃酶灼”有益的食药。从而分析辛味饮食与“普胃酶灼”之间的关系制定合理的调查问卷。调查研究:已制定的问卷经专家和导师修正后,对青海大学成人教育学院的学生随机(分层抽样)选取60名学生进行预调查,分析其问卷的合理性,并再次修正后对青海大学藏医学院的437名学生以回顾调查法进行答卷,收集和整理问卷以待分析。分析数据方面:1.将收集的数据在2013 Microsoft Excel和2013 Microsoft Access中统一和归纳。2.在统计软件SPSS Statistics 20.0里通过X2检验、t检验、双变量相关分析Speearman、回归曲线估计等方法对数据进行数据分析。3.明确所需分析变量之间的统计意义,并对结果进行全面讨论。研究结果:文献研究:1.藏医辛味主要是由五源中的火源和风源,尤其是火源偏盛而成;主要成分为挥发油;在藏医及中医所记载的温性药物所占比例最高。2.辛味食药主要医治“普胃酶灼”衰弱所诱发的疾病,如“培根”性疾病,并具有消食开胃,祛除“曲色”(chu ser)、“森”(srin),治疗肿瘤、尿潴留、恶疮等功效;但辛味食药过量,可引起遗精、晕厥、焦渴等症状。3.“普胃酶灼”的最终本质为藏医三因即:“隆”、“赤巴”、“培根”,其在摄取精华、医治疾病、代谢糟粕等各方面都起到了不可缺少的作用。4.以藏医古籍为基础搜集和归纳“普胃酶灼”过盛和衰败的评定症候群,其过盛时可出现易消化、体热、胃痛、口臭、易发汗且有异味、焦渴、油腻食物致头痛、眼球发黄、上吐下泻偏黄、晚上难眠白天嗜睡、舌苔黄腻、皮肤发黄等十二个。衰败时易出现消化不良、饭后不适、胃饱满感、懒惰、胃胀、腹泻、体鵼、呃逆及呕吐、昼夜嗜睡、肠鸣、便秘等十二个。5.在单味药物和组方中对“普胃酶灼”平衡有益的如荜拨、小米椒、高良姜、石榴等,组方有六味嘎啦扎散和四味石榴散等。调查研究:现状:辛味饮食的摄入量不断增高,如一天吃一至两次的样本占总体的80%,吃微辣或中辣的占85%。同样,大部分年轻人具有的“普胃酶灼”失衡的症状,其中“酶灼”衰弱的症状尤为突出。关联:随着辛味饮食摄入量的增加,“普胃酶灼”过盛或衰败之症候量表的总值逐渐增高(P0.05);辛味饮食的变量中,常吃麻辣烫类饮食、辛味零食、油炸食品时“普胃酶灼”症候量表总值依然上升(P0.05);在性别方面,女性的辛味饮食摄入量和“普胃酶灼”异常的量表总值远高于男性(P0.05)。年龄方面,随着年龄的增高,辛味饮食摄入量降低,可症状增多(P0.05)。另外,不习惯吃辛辣食物或着重合理饮食者,辛味食物摄入量较低,且“普胃酶灼”衰败的症状也很低(P0.05)。研究结论:本研究以藏医养生保健学为理论宗旨,以藏医饮食疗法、起居疗法、藏医药理学和病机学等为基础,结合现代问卷调查和数据统计方法,共同分析后阐明辛味饮食对“普胃酶灼”干预的机理;其对如今提倡治未病,呼吁食疗的现状具有一定的指导和推进意义,并对辛味饮食和“普胃酶灼”等宏观学说进行归类和分层,且拟定评定量表;使饮食的摄入量和“酶灼”的盛衰得意量化。另在藏医古籍中搜集了常用食物之间的生克关系,并整理了对“普胃酶灼”有益的经典药方,使食药同用、主于食疗;身病同调、主于调身,从而对实践藏医食疗法、研究藏医“酶灼”学、探索藏药六味学、完善藏医养生学等方面皆有较好的意义。
[Abstract]:Background: with the development of society, people's living standard continues to improve, with the changes in turn the world upside down eating and living; diet type and diet diversity, now sweet, sour, pungent food intake showed a rising trend, the pungent diet not only loved by the people, and the intake is relatively high, pungent diet on general stomach enzymes (PHO Bavi me Drod. ")" has great influence on Tibetan hot theory "and" general medicine. The mechanism of gastric enzyme burning "like human essence of the basic principle of the method, clinical treatment, health care, which can cause a variety of imbalance. The disease, reasonable consumption of all aspects of the" universal pungent diet gastric enzyme balance, is burning "healthy longevity and the best method of treatment. The prevalence of objective: To study the mechanism of the Tibetan diet pungent gastric enzyme intervention as the core." The purpose, and can be further divided into: 1. to explore the nature and function of pungent food intake,.2. analysis of the current situation of pungent diet on the features of Tibetan medicine "gastric enzyme burning", make between the rating scale of.3. mining and pungent diet "Pu gastric enzyme burning" association of.4. potential analysis by gender and other basic information and pungent diet the intake and gastric enzyme burning "has no association or difference of.5. according to the constitution, age, seasons and other variables are different, how to guide the plan reasonable diet. Research methods: literature research: first, the Tibetan medicine classic books, collect and analyze the nature of pungent food and medicine, the benefits of eating proper food and harm. Secondly, the" wow "based on Tibetan medicine (PHO BA) of the definition, structure analysis, and sums up related" gastric enzyme burning "symptoms, with the frequency of selecting representative symptom rating scale. The last, in the single drug Collect and summarize and prescription of "food and drug & gastric enzyme burning" beneficial. The questionnaire to analyze the relationship between diet and the pungent gastric enzyme burning "formulation reasonable. Investigation: established by experts and teachers Questionnaire Revised, the Adult Education Institute of Qinghai University students (random stratified sampling) 60 students were pre survey, analyse the rationality of the questionnaire, and again revised the Qinghai University Medicine College of 437 students in the survey of questionnaires, collect and analyze the questionnaire for data analysis: 1.. The data collected at 2013 Microsoft Excel and 2013 Microsoft in Access and.2. in unified induction the statistical software SPSS Statistics 20 by X2 test, t test, Speearman correlation analysis, regression curve estimation methods for data analysis of.3. data clearly needed analysis between variables The statistical significance, and the results were discussed. Results: the literature research: 1. Tibetan Xinwei is mainly composed of five sources of fire and air, especially fire piansheng and main component; volatile oil; the temperature of the drug contained in Tibetan medicine and traditional Chinese medicine the highest proportion of.2. Xin food taste medicine treatment of the gastric enzyme induced by Pu burning "debilitating diseases such as Bacon disease, and Xiaoshi appetizer, get rid of" quse "(Chu Ser)," Sen "(sRin), cancer treatment, urinary retention, malignant sores and other effects; but the pungent food and drug overdose, can cause left, syncope Jiaohe,.3." general symptoms such as stomach enzymes burning "ultimate nature of Tibetan three:" long "," Chi Ba "," Bacon ", the treatment of diseases in various aspects of metabolism, uptake of essence and dross have played a role in ancient Tibetan.4. indispensable basis of collecting and summing up" "excessive gastric enzyme burning and decline 璐ョ殑璇勫畾鐥囧，

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