盐与血瘀体质形成相关性探讨  

Studying on Relativity that Salt and Blood Stasis Matter Formation Theoretical Based on "Salt Wins Blood"

作　　者：夏丽娜[1] 袁世清[1] 崔笛[1] 许必芳[1] 周宜[1] 陈钢[1] 

机构地区：[1]成都中医药大学,四川成都610075

出　　处：《成都中医药大学学报》2012年第2期7-9,共3页Journal of Chengdu University of Traditional Chinese Medicine

基　　金：四川省教育厅科研基金资助(批准号:319-280)

摘　　要：探讨盐与血瘀体质形成的相关性。中医体质学认为,血瘀体质的形成主要与先天禀赋和后天的跌扑损伤、久病入络、年老致瘀等因素有关。然而,后天长期的饮食习惯、相对固定的饮食结构可以通过脾胃运化影响脏腑气血功能,形成稳定的功能趋向和体质特征。根据《内经》"盐胜血"理论,"盐"与瘀血的产生关系密切。因此,长期过食"盐"易致血瘀体质的形成。The theory of constitution of blood stasis of salt and formation correlation. According to the theory of constitution of blood stasis constitution in Chinese medicine, the formation of congenital and acquired falling injury, chronic illness into the network age, causing blood stasis and other factors. However, after long-term diet, fixed relative to the diet structure through the spleen and stomach and effects of blood and viscera function, the formation of stable functional and physical characteristics of tendency. According to the theory of ＂salt wins the blood＂, ＂salt＂ and blood stasis have close relationship. Therefore, long-term intake of ＂salt＂ causes formation of constitution of blood stasis.

关 键 词：盐 血瘀体质 形成 相关性 

分 类 号：R282.76[医药卫生—中药学] R255.7[医药卫生—中医学]