摘要
慢性肾炎是由于脾、肺、肾三脏亏虚及三脏功能失调所至,其中医辩证治疗原则主要是:活血化瘀、标本兼顾和清热解毒。控制蛋白质和钠盐的摄入、保证矿物质及维生素的充足是该病食疗的注意点。在此基础上,选择药膳:黑鱼冬瓜汤、黄芪粥、清蒸甲鱼和当归炖母鸡可起到独特的治疗作用。
Chronic nephritis is caused by the deficiency and dysfunction of spleen, mary principles of TCM treatment are to activate blood circulation, to clear heat and into both root causes and symptoms. Patients need to eontrol their intake of protein adequate minerals and vitamins. Diet therapies like snakehead white gourd soup, lung and kidney. The pri- remove toxicity by looking and sodium salt, to ensure astragalus membranaceus porridge, steamed turtle and stewed chicken with Chinese Angelica are very useful for the treatment.
出处
《扬州大学烹饪学报》
2014年第1期28-31,共4页
Cuisine Journal of Yangzhou University
关键词
慢性肾炎
中医药膳
食疗
chronic nephritis, TCM medicated diet, food therapy, chronic glomerulo nephritis （CGN）
作者简介
兰茜（1988-），女，扬州大学旅游烹饪学院在读硕士研究生，从事营养与食品卫生学研究；
翟成凯（1949-），男，江苏南京人，东南大学公共卫生学院教授，博导，从事营养与食品卫生学研究。
