Effects of food intake with different dietary Properties based on Chinese medicine on chilliness (Hie-sho)

Abstract

In this study, a cross-over study was conducted to clarify the effects of food properties (warm, hot, cold, cool, and plain) on coldness based on Chinese medicine nutritional science. The study period was from April 2021 to July 2021. The subjects were 15 female university students (ages 19-26) who were diagnosed as having sensitivity to cold according to the diagnostic criteria for sensitivity to cold symptoms. Subjects were divided into two groups: 8 subjects who had taken bread for breakfast as group A and 7 subjects who had taken rice as group B on a daily basis. The test foods were bread (wheat; cool) and red rice (glutinous rice; warm). The body composition of subjects was measured, then subjects consumed each of the test foods for breakfast for 2 weeks. Cold water stress test (hand), blood pressure, and axillary temperature were measured before and 2 weeks after consumption of each test food. Results were calculated and analyzed using SPSS (Ver. 27). There was no difference in body size and composition between group A and group B. Comparing the group A and B before the dietary intervention, axillary temperature was significantly higher in the group B (p < 0.05), suggesting that intake of rice for breakfast may maintain a higher body temperature. In the A group, there was no effect of bread intake on skin temperature recovery rate, blood pressure, or body temperature, but 2 weeks of red rice intake significantly increased axillary temperature (p < 0.05). In the group B, no changes were observed before or after test foods intake. The axillary temperature increased when daily bread-eaters into red rice, suggesting that a foods based on Chinese medicine nutritional science may have an influence on the improvement of cold symptoms.