摘要《食医心鉴》3卷，唐代昝殷撰，成书于公元9世纪，载有各科食治理论及食疗方，对食治及临床各科影响深远。《食医心鉴》在北宋时尚存，《太平圣惠方·食治》《养老奉亲书》《证类本草》《圣济总录·食治门》先后引用本书内容。靖康之难后，原书罕见，甚至有已亡佚的可能，至明代原书彻底在国内亡佚。但《证类本草》等书保存有《食医心鉴》佚文，内容依然经常被后世医籍收录转引。后有日本人从朝鲜《医方类聚》中辑得《食医心鉴》211方，罗振玉将其带回国内并于1924年在东方学会刊行，使《食医心鉴》自亡佚后首次在国内单独成册出现，促进了本书在国内的传播。中华人民共和国成立后，部分学者重新辑佚，使《食医心鉴》内容更加完善。

abstractsThree volumes of Shiyi Xinjian, written by Zan Yin of Tang Dynasty, contains the theories and prescriptions of food treatment in various branches, which have far-reaching influence on food treatment and clinical treatment. The book was written in the 9th century A. D. as a dietary therapy prescription. In the Northern Song Dynasty, the book of Shiyi Xinjian was still surviving. It has been cited in Taiping Shenghuifang: Shizhi, Yanglao Fengqinshu, Zhenglei Bencao(证类本草, Classified Materia Medica from Historical Classics for Emergency) and Shengji Zonglu: Shizhimen. After the Jingkang Incident, the book was rare, and even may have been lost. Until the Ming Dynasty, the book was completely disappeared in China. However, there are some Quotes in the book Zhenglei Bencao and other books, and the contents of this book are still often cited by later medical books. After that, the Japanese collected 211 prescriptions of Shiyi Xinjian from Euibangyoochui in Korea. Luo Zhenyu brought them back to China and published them in the Dongfang Xuehui in 1924, which made the Shiyi Xinjian appear in a separate volume in China for the first time since it was lost, which promoted the spread of the book in China. After the founding of the People’s Republic of China, some of the scholars collected it again, which improved the content of the book.