食郁及相关理论源流探析  

The source of'food depression'and its related theories

作　　者：康晓婕 范天田 吕赢 牛茹 王凤兰[1] Kang Xiaojie;Fan Tiantian;Lyu Ying;Niu Ru;Wang Fenglan(China Insititute for History of Medical Literature,China Academy of Chinese Medical Sciences,Beijing 100700,China)

机构地区：[1]中国中医科学院中国医史文献研究所,北京100700

出　　处：《中华医史杂志》2025年第1期3-7,共5页Chinese Journal of Medical History

基　　金：中国中医科学院自主科研选题项目(ZZ180513)。

摘　　要：食郁是中医学的一个术语,归属于郁证范畴,首次由《丹溪心法》中明确提出,经后世不断丰富与完善。至明清时期,中医对食郁的概念、病因病机、治法及预后的认识已较为详尽。通过对古籍文献进行梳理,从食郁早期的认识、提出及后世发展3个方面予以系统梳理。食郁既是导致多种疾病发生发展的一个重要病机,又是一个独立的病证,常由情志失调或复加饮食不当而为病,以情志与脾胃系统症状为主要表现。'Food depression',as a term in traditional Chinese medicine,refers to a disease with main symptoms of dysthymia,dyspepsia,loose stool,insomnia and fatigue.It was first described by Zhu Danxi in the Dan Xi Xin Fa and the description was enriched and developed after that.Its definition,etiology,pathogenesis,treatment and prevention had been known specifically through the Ming and Qing Dynasties.This paper examines the early cognition,proposal and development of'food depression'.It was found that'food depression'is an important pathogenesis,leading to the occurrence and development of a variety of diseases.It is also an independent disease,often caused by emotional disorders or mixed with improper diet.These two findings are important to clarify the understanding of this disease clinically and theoretically today.

关 键 词：食郁 朱丹溪 郁证 源流 

分 类 号：R256.3[医药卫生—中医内科学]