『食療纂要』에 나타난 피부과 질환

食治에 대한 고찰

Objectives : To examine food therapy for dermatological illnesses within their relationship with Pattern Identification and Treatment Discussion in 『Sikryochanyo』. Methods : Texts concerning dermatological conditions in 『Sikryochanyo』 were selected, followed by identifying each condition’s pattern and treatment through examining each food ingredient’s nature, flavor and main effect. Results : Each food ingredient such as eel, white sesame, duck meat, mallow, red beans, oyster, chicken meat, mung beans, female pig hooves, Chinese cabbage, venison, roe deer meat, kelp, seaweed, wheat, lappa fruit used to treat certain dermatological conditions could be categorized according to its properties in regulating Coldness, Heat, Deficiency, and Excessiveness of a given condition. Conclusions : When applying food ingredients to dermatological illnesses, Coldness, Heat, Deficiency, Excessiveness of the condition must be differentiated first for appropriate administration of food to the pattern that is being addressed.