上海市社科联 2026 学术合作项目

                                                      科学食膳 赋能健康

                              第三届“饮食营养与健康专家论坛暨营养与疾病防治”学术会议

                                       药食同源视域下膳食营养与慢病防控的融合实践

                                   药食同源视域下膳食营养与慢病防控的融合实践

                                     徐州工程学院食品与生物工程学院 商学兵 教授

【摘要】我们的祖先在长期的生活实践中发现，许多食物既是粮食蔬菜，也是中药材之山药健脾，茯苓祛湿，山楂消食，枸杞养肝，葛根生津。这个“既是又是”的智慧，被现代科学称之为“药食同源”。国家卫健委已公布 106 种药食同源物质，这些物质中的多酚、黄酮、多糖等活性成分，被证实可以通过调节肠道菌群、抗炎抗氧化、改善糖脂代谢等多条通路，对慢性病发挥干预作用。

【关键词】膳食营养与慢病防控

【论述研讨】

一、让药膳走出“药罐子”，走进“菜篮子”。药膳不能永远是“药味重、做法繁、口味怪”的刻板印象，它应该是色香味俱全、人人吃得起的家常菜。

二、药膳研究发展建议，用烹饪的技艺化解药材的异味，释放食材的功效、让“好吃”和“养生”不再对立。

三、让食养融入“医养”，形成闭环。医院治病是“治已病”，膳食营养是“治未病”，应防治结合。把膳食指导嵌入到慢病管理的全流程中、患者出院后的康复期，该吃什么、怎么吃，需要提供专业的方案。

四、让精准营养走向大众，而不是只服务少数人。“精准营养”这个词听起来高大上，实际上它最朴素的内涵就是“因人“辨证施膳”，不是给每个人做基因测序，而异、因时而异”，而是教会老百姓一种思维了解自己的体质，读懂自己的身体信号，选择适合自己的食材

和吃法，提升食膳与疾病干预的大众认知度。

【总结】一个人最大的成功，不是银行里有多少存款，而是七十岁时还能自己买菜做饭，八十岁时还能陪孙子跑跑跳跳。期待每一个家庭都有一个懂“吃”的人，让每一张餐桌都成为健康的起点。今天参会的有医学专家，营养学者，餐饮企业、健康产业的代表、大家来自不同的行业，但我们奔向同一个方向：用科学的膳食 ，赋能人民的健康，这条路很长，但我们已经在路上。

                                                              地址：上海食文化研究会会议室会议时间：2026 年 9 月 17 日

Shanghai Social Science Federation 2026 Academic Cooperation Project

Scientific diet empowers health

The 3rd "Diet, Nutrition and Health Expert Forum and Nutrition and Disease Prevention and

Control" Academic Conference

The integration practice of dietary nutrition and chronic disease prevention and control under the

vision of the same source of medicine and food

School of Food and Biological Engineering, Xuzhou Engineering College Shang xuebing

【Abstract】In the long-term practice of life, our ancestors found that many foods are not only grainand vegetables, but also traditional Chinese medicinal materials - yam strengthen the spleen, poria dispels moisture, hawthorn digests, goji berries nourish the liver, and kudzu root nourishes. This wisdom of "both and also" is called "the same origin of medicine and food" by modern science. TheNational Health Commission has announced 106 medicinal and food homologous substances. Theactive ingredients such as polyphenols, flavonoids and polysaccharides in these substances have been

proven to play an interventional role in chronic diseases by regulating intestinal flora,anti-inflammatory andantioxidant, improving sugar and lipid metabolism and other pathways.

【Keyword】Dietary nutrition and chronic disease prevention and control

【Discussion】

I. Let the medicinal diet get out of the "medicine jar" and enter the "vegetable basket". Herbal dietcan't always be the stereotype of "heavy medicinal taste, complicated cooking, and strange taste". Itshould be a home-cooked food with full colour and aroma that everyone can afford.

II. The research and development proposal of medicinal diet is to use cooking skills to dissolve theodour of medicinal materials and release the effect of ingredients - so that "delicious" and "healthcare" are no longer in opposition.

III. Integrate food and nourishment into "medical care" to form a closed loop. Hospital treatment isto "treat the disease already", and dietary nutrition is to "treat the disease", which should be combinedwith prevention and treatment. Meal guidance should be embedded in the whole process of chronicdisease management - during the recovery period after the patient is discharged from the hospital,what to eat and how to eat, and professional solutions need to be provided.

IV. Let precision nutrition go to the masses, instead of serving only a few people. The word "precisenutrition" sounds lofty. In fact, its simplest connotation is "it varies from person to person, variesfrom time to time", "discriminate", not to do genetic sequencing for everyone, but to teach ordinarypeople a way of thinking - to understand their own constitution, read their body signals, and choosewhat suits them. Ingredients and eating methods, improve the public's awareness of diet and diseaseintervention.

【Summary】A person's greatest success is not how much money he has in the bank, but that he canstill buy vegetables and cook by himself at the age of 70, and he can run and jump with his grandchildren at the age of 80. I hope that every family will have someone who knows how to "eat", so that every table can become a healthy starting point. Today's meeting is attended by medical experts, nutrition scholars, representatives of catering enterprises and the health industry - they all come from different industries, but we are running in the same direction: empowering people's health with scientific diet. The road is long, but we are already on the way.

Address: Conference Room of Shanghai Food Culture Research Association Meeting

Time: September 17, 2026

审撰 ：食药物质 健康中国栏目组  愚晏

摄影 ：冯赟超  陈金宝

翻译 ：国际食药物质与健康产业联盟 执行秘书长  孙丽

校对：国际疾病非药物干预科学应用联盟（中国代表处）执行秘书长 吴玲