Insights & Discussion
ANOVA and multivariate analysis indicated that 18 food components have significant effects on cold/hot property of food and vitamins play an important role in food cold/hot properties.
The contents of 32 nutritional components and calorie were used through ANOVA and multivariate analysis to evaluate the most important variables affecting food warming and cooling characteristics, and the interaction effect of different components on food properties. Mathematical equations were derived to correlate the component variables and the probability of the food being cold/hot.
The results indicate vitamins (B6, folate, and VA) are among the most important influencing factors. Logit functions were developed to evaluate the hot and cold characteristics of a food based on its compositional data. The obtained information from this study is expected to enhance the understanding of the link between food composition and its cold/hot properties which may provide another method to evaluate the food diet and their health effect.
Discover Related Insights
This review further put forward the possibility that cold-hot nature of food and Chinese medicine exert different biological effects on the inflammatory response via regulating the signaling pathways viz. NF-κB and MAPK.
2021 Food Research International New insights into molecular mechanisms of "Cold or Hot" nature of food: When East meets West Zhou Y, Xu B.
Chinese Medicine Diet Therapy Cold & Hot Food Theory Cold & Hot Theory
This review explored that the cold and hot natures are not only linked to the chemical components such as water, carbohydrates, lipids, and amino acids, but also correlated to the biological effects, comprising of energy metabolism, inflammation response, oxidation reaction, immune response, and cell growth and proliferation. Besides, this review further put forward the possibility that cold-hot nature of food and Chinese medicine exert different biological effects on the inflammatory response via regulating the signaling pathways viz. NF-κB and MAPK. More extensive studies are needed to consider the overall connections between both the biological effects and chemical components and how food processing affects the cold-hot nature of the food.
Based on the statistical analytic results, calories, dietary fiber, fat, retinol, and vitamin C were found to possibly determine the effect of Yin-Yang properties of foods on human health. The influence of these nutrients on the human body was partially consistent with the function of Yin, Yang and neutral foods recorded in traditional Chinese medicine.
2019 Scholar Works at UT Tyler The "active ingredients" of Yin, Yang and Neutral food and the effect of these nutrients on improving and maintaining health Jingle Xu
Cold & Hot Theory
Having a healthy diet by restoring Yin-Yang balance is a cost-effective method to maintain overall health with positive effect on CVD, diabetes, gut microbiota, smoking therapy, sleep patterns, and some acute illnesses due to the determinant nutrients including fat, fiber, sodium, and vitamin C. While dietary fiber and sodium were not significant in this study. At a p<.10, fiber and sodium would have been significant. A Yin-Yang paradigm not only provides an alternative medicine intervention for patients by reducing economic burden, as well as improving symptoms and quality of life, but also is beneficial to healthy people by preventing disease. Yin-Yang balanced dietary therapy has a comprehensive effect on health and should be a significant component of health education.