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- Title
The relationship between cold-hot nature and nutrient contents of foods.
- Authors
LIU, Chunhong; SUN, Yuanming; LI, Yu; YANG, Weixian; ZHANG, Mingming; XIONG, Chenlu; YANG, Yichao
- Abstract
Aim: All foods in Traditional Chinese Medicine are categorised into 'the four natures': cold, cool, warm and hot. The purpose of this paper is to examine the association between the nutrient content of these foods and their cold-hot nature category. Methods: For the purposes of this study, 284 foods were selected and grouped by their cold-hot nature category. Twenty-six nutrient content values for each food were derived from the China Food Composition database 2002. Results: Ten nutrients were found to be associated with the cold-hot nature category of foods. In the multiple logistic regression analysis, five nutrients correlated with the cold-hot natures of foods. Large amounts of fat, carbohydrate and selenium were significantly associated with the hot nature of foods ( P < 0.01) while the amount of iron and copper were significantly associated with the cold nature of foods ( P < 0.05). Conclusion: The results suggest that the nutrient contents of foods may be one of distinguishing factors for the categorisation of cold-hot nature of foods.
- Subjects
ANALYSIS of variance; COLD (Temperature); FOOD; HEAT; CHINESE medicine; PROBABILITY theory; STATISTICS; TEMPERATURE; MICRONUTRIENTS; LOGISTIC regression analysis; MULTIPLE regression analysis; DATA analysis software
- Publication
Nutrition & Dietetics, 2012, Vol 69, Issue 1, p64
- ISSN
1446-6368
- Publication type
Article
- DOI
10.1111/j.1747-0080.2011.01565.x