Currently submitted to: Asian/Pacific Island Nursing Journal
Date Submitted: Nov 30, 2025
Open Peer Review Period: Dec 9, 2025 - Feb 3, 2026
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The Use of Shi Liao (Chinese Food Therapy) and Stroke Risk Factors in Chinese Populations: A Scoping Review
ABSTRACT
Background:
Stroke is a leading cause of death and disability worldwide, with particularly high prevalence and mortality in Chinese populations. While biomedical approaches to stroke risk reduction are well established, culturally grounded practices such as Shi Liao (Chinese food therapy) remain understudied despite their longstanding use in Traditional Chinese Medicine (TCM).
Objective:
The purpose of this scoping review was to map existing evidence of Shi Liao and its relationship to biomedical and lifestyle stroke risk factors among Chinese populations.
Methods:
Following Joanna Briggs Institute guidelines, we searched MEDLINE, CINAHL, and Web of Science (1966-2025), supplemented with citation chasing and Google Scholar searches. Eligible studies included quantitative, qualitative, or mixed methods, which examined adults of Chinese descent who practiced Shi Liao and its relationship to diet and stroke risks. Data were extracted and synthesized using a scoping review methodology.
Results:
Six studies published between 2010 and 2024 were included, comprising randomized signs included randomized controlled trials (n=3), mixed methods (n=1), cross-sectional (n=1), and a quality improvement project (n=1). Across these studies, Shi Liao served either as the primary intervention or as the guiding framework for dietary education and self-practice. Its application varied from structured clinical programs to culturally tailored nutrition curricula and constitution-based self-management, but each incorporated core TCM components such as body constitution assessment, thermal and moisture energies, and seasonal food selection. Collectively, the studies reported preliminary evidence of reduced blood pressure, improved glycemic control, healthier dietary behaviors, and high cultural acceptability. However, all were limited by small sample sizes, inconsistent operational definitions of Shi Liao, and sparse reporting of stroke-specific outcomes.
Conclusions:
Shi Liao represents a culturally congruent dietary practice with potential to reduce stroke risks and improve health behaviors among Chinese populations. While preliminary findings suggest Shi Liao may support stroke risk reduction, the available evidence remains methodologically limited, characterized by small sample sizes, short intervention durations, and inconsistent operationalization of Shi Liao across studies. Future research should standardize definitions, conduct larger clinical trials, and examine long-term impacts to inform integration of Shi Liao into culturally tailored stroke prevention strategies. Clinical Trial: N/A
Citation
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