What foods should be avoided during acupuncture treatment?

Generally, after acupuncture, it is usually not recommended to consume raw or cold foods, spicy and stimulating foods, greasy foods, seafood considered "trigger foods" in traditional Chinese medicine (TCM), strong tea, coffee, and similar items. The specific reasons are as follows:

1. Raw and cold foods: According to TCM theory, acupuncture aims to regulate qi and blood and promote warmth and circulation through the meridians. Raw and cold foods may impair the spleen and stomach yang, disrupting the transformation and transportation of qi and blood, potentially weakening the warming and circulatory effects of acupuncture. From a modern medical perspective, raw and cold foods can irritate the gastrointestinal mucosa, leading to abdominal pain or diarrhea. This is especially problematic when acupuncture is used to treat digestive disorders, as it may worsen the condition.

2. Spicy and stimulating foods: Spicy foods are considered warm or hot in nature and may increase internal heat, potentially causing uncontrolled movement of qi and blood. If acupuncture is being used to treat heat-related conditions, consuming such foods may exacerbate symptoms of internal heat. Additionally, spicy foods may cause skin blood vessels to dilate, leading some patients to experience redness, swelling, or itching at acupuncture sites, thereby disturbing local qi and blood balance.

3. Greasy foods: During acupuncture treatment, the body is typically in a state of regulation and recovery, requiring the spleen and stomach to focus on supporting therapeutic processes. Greasy foods place extra burden on digestive function, potentially causing bloating and indigestion, which impairs the generation of qi and blood. Long-term consumption may also lead to the internal accumulation of phlegm-dampness, obstructing meridian flow and reducing the effectiveness of acupuncture in promoting meridian通畅 (free flow).

4. Seafood classified as "trigger foods": In TCM, certain types of seafood are categorized as "fawu" (trigger or allergenic foods) that may provoke or worsen underlying inflammation or allergic reactions. If acupuncture is being used to treat skin conditions or joint inflammation, eating such foods could trigger symptom recurrence or aggravation. From a modern medical standpoint, seafood is a common allergen, and skin sensitivity may be heightened after acupuncture, increasing the risk of developing itching or rashes after consumption.

5. Strong tea and coffee: Tannins in strong tea and caffeine in coffee may interfere with bodily metabolism. Caffeine stimulates the central nervous system; if acupuncture is being used to treat neurological conditions such as insomnia or anxiety, this stimulation may counteract the calming and soothing effects of acupuncture. Moreover, tannins may bind with trace elements in the body, impairing nutrient absorption, and prolonged consumption could contribute to insufficient production of qi and blood.

Dietary restrictions during acupuncture should be adjusted according to the specific condition being treated and the individual's constitution—absolute avoidance of all these foods is not always necessary. If uncertain about whether a particular food is suitable, patients should consult their treating TCM practitioner. Maintaining regular and balanced meals will better support the regulatory effects of acupuncture and enhance overall treatment outcomes.