产热食物低温会对人体内分泌及消化系统产生一定影响,使蛋白质、脂肪、碳水化合物三大营养物质的代谢、分解加快,能量消耗相对增加。因此,冬季应当增加蛋白质、脂肪和碳水化合物这三类产热营养素的摄入,如主食和含少量糖分的甜食,尤其是鱼类、奶类等优质蛋白质及脂肪的摄入,炒菜时可适当多放一点植物油。温性食物中医认为,羊肉、狗肉、桂圆、韭菜、核桃、小米等食物具有温阳益气的作用,适量多吃可提高御寒能力。相反,鸭肉、螃蟹、香蕉、黄瓜、梨、绿豆、西瓜、冰糖等凉性或寒性的食物最好少吃。 Heat production of low-temperature food will have a certain impact on human endocrine and digestive system, so that protein, fat, carbohydrate metabolism of three nutrients to accelerate the relative increase in energy consumption. Therefore, winter should increase protein, fat and carbohydrate intake of these three types of heat-generating nutrients, such as staple foods and sweets containing a small amount of sugar, especially fish, milk and other high-quality protein and fat intake, cooking may be appropriate Put a little more vegetable oil. Warm food Chinese medicine believes that mutton, dog meat, longan, leeks, walnuts, millet and other foods have the role of warm yang Qi, eating moderate can improve the ability to keep warm. On the contrary, duck, crab, banana, cucumber, pear, mung bean, watermelon, rock sugar and other cool or cold food is best to eat less.