Many people have heard the warning that ‘eating persimmons on an empty stomach causes stones,’ leading them to avoid this sweet and juicy fruit altogether. In reality, this claim is largely exaggerated and not entirely accurate.Persimmons contain tannins (a type of polyphenol), especially in unripe, astringent varieties. In the presence of stomach acid, tannins can bind with proteins to form indigestible clumps. If someone consumes large quantities of unripe persimmons on an empty stomach, it’s theoretically possible—though extremely rare—for these clumps to develop into phytobezoars, or ‘persimmon stones,’ in the stomach. However, such cases typically only occur after chronic, excessive consumption of raw, astringent persimmons.Most persimmons sold today are sweet, fully ripened, and often treated to reduce astringency, meaning their tannin levels are very low. Eating them in normal amounts poses no risk of stone formation. As long as you avoid consuming large quantities of unripe persimmons on an empty stomach, persimmons are perfectly safe for most people.Therefore, the idea that ‘eating persimmons on an empty stomach always causes stones’ is a myth. The key is moderation and choosing ripe, de-astringed fruit. Those with sensitive stomachs or a history of gastric issues may prefer eating persimmons after meals for added comfort.
很多人听说‘空腹吃柿子会长结石’，于是对这种甜美多汁的水果敬而远之。其实，这种说法并不完全准确，甚至可以说是一种被夸大的误解。柿子中含有较多的鞣酸（单宁），尤其是在未完全成熟的涩柿中含量更高。鞣酸在胃酸的作用下，可能与蛋白质结合形成不易消化的沉淀物。如果一次性大量食用未熟透的柿子，特别是在空腹状态下，确实有可能在胃内形成‘胃柿石’——一种植物性胃结石。但这种情况极为罕见，通常只发生在长期、大量食用生涩柿子的人群中。现代市场上销售的柿子，大多数是经过脱涩处理的甜柿，鞣酸含量已大大降低，正常食用不会导致结石。只要不过量、不空腹大量吃未熟柿子，一般人都可以安全享用。因此，‘空腹吃柿子一定长结石’的说法是假的。科学饮食、适量摄入才是关键。对于肠胃敏感或有胃病史的人，建议饭后食用，并选择成熟、去涩的柿子更为稳妥。
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