中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2012年
11期
85-88
,共4页
食物相克%合理饮食%膳食搭配%人体健康%风险分析
食物相剋%閤理飲食%膳食搭配%人體健康%風險分析
식물상극%합리음식%선식탑배%인체건강%풍험분석
mutual restrained food%reasonable diet%prandial collocation%human health%risk analysis
目的：通过文献检索、现场调查和食谱查阅等方法对常见所谓相克食物的相克情况进行调查分析，为正确认识相克食物组合风险，保证人民群众的饮食安全提供依据。方法：选择中国学术期刊全文数据库（CNKI）作为文献统计数据源，查阅1994--2010年之间文献；随机抽取部队炊事人员进行问卷调查，问卷内容包括对食物相克的一般认知和常见30对所谓相克食物搭配情况的回顾调查；对20个单位100份连队周食谱和20份部队重大活动食谱进行逐一检索，查看有无所谓的相克食物组合。结果：（1）查阅174篇文献，仅有38篇属于反对食物相克的，支持“相克”的文献与质疑“相克”的文献比例约为4：1。（2）328名调查对象中有325人听说过食物相克，206人认为食物相克有科学根据，17人表示遇见过因食物相克而使食用者出现不适症状。（3）炊事人员对相克食物相互搭配的回顾性调查表明，搭配比例较高的食物组合有黄瓜和花生、黄瓜和西红柿、猪肉和黄豆、菠菜和豆腐、葱和豆腐、虾和西红胡萝l、和白萝1、．搭配比例依次为57．93％、37．50％、35．06％、32．93％、31．71％、30．18％、26．83％。（4）120份食谱中出现的食物组合有：黄瓜和西红柿、葱和豆腐、黄瓜和花生、豆浆和鸡蛋、菠菜和豆腐、黄豆和猪肉、牛奶和菜花、虾和西红柿、牛肉和韭菜、牛肉和栗子等。结论：调查对象对食物相克认知与普通人群存在一定差异；所调查的相克食物在部队食谱和膳食中经常出现，多数不会引起人体不良反应，相互搭配风险较低。
目的：通過文獻檢索、現場調查和食譜查閱等方法對常見所謂相剋食物的相剋情況進行調查分析，為正確認識相剋食物組閤風險，保證人民群衆的飲食安全提供依據。方法：選擇中國學術期刊全文數據庫（CNKI）作為文獻統計數據源，查閱1994--2010年之間文獻；隨機抽取部隊炊事人員進行問捲調查，問捲內容包括對食物相剋的一般認知和常見30對所謂相剋食物搭配情況的迴顧調查；對20箇單位100份連隊週食譜和20份部隊重大活動食譜進行逐一檢索，查看有無所謂的相剋食物組閤。結果：（1）查閱174篇文獻，僅有38篇屬于反對食物相剋的，支持“相剋”的文獻與質疑“相剋”的文獻比例約為4：1。（2）328名調查對象中有325人聽說過食物相剋，206人認為食物相剋有科學根據，17人錶示遇見過因食物相剋而使食用者齣現不適癥狀。（3）炊事人員對相剋食物相互搭配的迴顧性調查錶明，搭配比例較高的食物組閤有黃瓜和花生、黃瓜和西紅柿、豬肉和黃豆、菠菜和豆腐、蔥和豆腐、蝦和西紅鬍蘿l、和白蘿1、．搭配比例依次為57．93％、37．50％、35．06％、32．93％、31．71％、30．18％、26．83％。（4）120份食譜中齣現的食物組閤有：黃瓜和西紅柿、蔥和豆腐、黃瓜和花生、豆漿和鷄蛋、菠菜和豆腐、黃豆和豬肉、牛奶和菜花、蝦和西紅柿、牛肉和韭菜、牛肉和慄子等。結論：調查對象對食物相剋認知與普通人群存在一定差異；所調查的相剋食物在部隊食譜和膳食中經常齣現，多數不會引起人體不良反應，相互搭配風險較低。
목적：통과문헌검색、현장조사화식보사열등방법대상견소위상극식물적상극정황진행조사분석，위정학인식상극식물조합풍험，보증인민군음적음식안전제공의거。방법：선택중국학술기간전문수거고（CNKI）작위문헌통계수거원，사열1994--2010년지간문헌；수궤추취부대취사인원진행문권조사，문권내용포괄대식물상극적일반인지화상견30대소위상극식물탑배정황적회고조사；대20개단위100빈련대주식보화20빈부대중대활동식보진행축일검색，사간유무소위적상극식물조합。결과：（1）사열174편문헌，부유38편속우반대식물상극적，지지“상극”적문헌여질의“상극”적문헌비례약위4：1。（2）328명조사대상중유325인은설과식물상극，206인인위식물상극유과학근거，17인표시우견과인식물상극이사식용자출현불괄증상。（3）취사인원대상극식물상호탑배적회고성조사표명，탑배비례교고적식물조합유황과화화생、황과화서홍시、저육화황두、파채화두부、총화두부、하화서홍호라l、화백라1、．탑배비례의차위57．93％、37．50％、35．06％、32．93％、31．71％、30．18％、26．83％。（4）120빈식보중출현적식물조합유：황과화서홍시、총화두부、황과화화생、두장화계단、파채화두부、황두화저육、우내화채화、하화서홍시、우육화구채、우육화률자등。결론：조사대상대식물상극인지여보통인군존재일정차이；소조사적상극식물재부대식보화선식중경상출현，다수불회인기인체불량반응，상호탑배풍험교저。
[Objective] Based on the literature, research and the investigation of the common mutual restrained food combinations were performed to provide scientific evidences for better understanding of this hearsay and ensure the people's diet security. [Methodl The full-text database from Chinese periodicals were used as the source of information. Totally 328 forces catering service workers were randomly chosen for the survey of cognition of mutual restriction between foods with questionnaires. Totally 30 common mutual restrained food combinations were asked in the 328 forces catering service workers in pratice of diet arrangemen and in 120 portions of diet. |Resultl Access to 174 arti- cles, only 38 articles of them were opposition, support for mutual restraint in literature and questioned mutual restraint in the literature ratio is about 4:1. Among the 328 respondents, 325 had heard of mutual restrained food combinations, 206 considered mutual restrained food combinations had a scientific basis, and 17 people had met with mutual restrained food combinations consumed by leaving symptoms ap- pear. A retrospective survey of cooks for mutual restrained food combinations indicated that the combinations with a high proportion of food were peanut and cucumber, spinach and tofu, carrots and white radish, cucumber and tomatoes, soybean and pork, onions and torn, shrimp and tomatoes, followed with a ratio of 57.93% , 32. 93% , 26. 83% , 37.50% , 35.06% , 31.71% , and 30. 18%. Totally 120 portions of diet showed that these mutual restrained food combinations like cucumbers and tomatoes, onions and tofu, cucumber and pea- nuts, milk and eggs, spinach and tofu, soybeans and pork, milk and broccoli, shrimp and tomatoes, beef and leek, beef and chestnuts were appeared in the same time. [Conclusion] The understanding or acceptance of this view was different among various groups of people. Consuming the selected mutual restrained foods showed no intoxication in human subjects.
