Autumn and winter mark the peak season for persimmons. While sweet and tender, these fruits should be consumed in moderation, as excessive intake may lead to constipation or even intestinal obstruction.Professor Wu Xiaojian from the Department of Colorectal and Anal Surgery at the Sixth Affiliated Hospital of Sun Yat-sen University explains that persimmons contain tannic acid, which gives them their astringent taste. This soluble tannin reacts with stomach acid and fruit proteins to form a gelatinous substance.Under normal circumstances, this gel is rapidly emptied into the intestines. However, in cases of delayed gastric emptying, the gel accumulates in the stomach, continuing to bind proteins and fibers from food. It grows larger and harder over time, eventually forming a "gastric stone." This stone can compress the stomach lining, potentially causing ulcers or severe bleeding.
Persimmons, black jujubes, hawthorn berries, grapes, plums, wild pears, pomegranates, tangerines, and tea leaves are all foods rich in tannic acid. Professor Wu Xiaojian advises paying attention to the following points when eating persimmons:
1. Unripe persimmons contain higher levels of tannic acid; choose ripe persimmons for consumption;2. Discard the skin, as it contains higher levels of tannic acid; 3. Avoid eating persimmons on an empty stomach and refrain from consuming them with large amounts of high-protein foods like milk or eggs to prevent "persimmon stones";4. Limit intake to 1-2 persimmons per serving; 5. As persimmons are difficult to digest, individuals with weaker gastrointestinal function should minimize consumption.