Critical Analysis of Pathya in Pandu Roga
Journal name: Ayushdhara
Original article title: Critical Analysis of Pathya in Pandu Roga
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
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Afroja Yeasmin Akhtar Roji
Ph.D Scholar, Department of Samhita and Sanskrit, Faculty of Ayurveda, Institute of Medical Sciences, BHU, Varanasi, India.
Murlidhar Paliwal
Professor, Department of Samhita and Sanskrit, Faculty of Ayurveda, Institute of Medical Sciences, BHU, Varanasi, India.
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Critical Analysis of Pathya in Pandu Roga
Year: 2023 | Doi: 10.47070/ayushdhara.v10i1.1157
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
Introduction
The desire for a quality life is deeply intertwined with maintaining a healthy diet and lifestyle. In Ayurveda, the concepts of wholesome (Pathya) and unwholesome (Apathya) diets are pivotal for promoting health and managing diseases. This article critically analyzes the concept of Pathya in relation to Panduroga, or anaemia, a widespread health issue affecting diverse demographics, particularly in developing countries like India. With over 50% of vulnerable groups, including pregnant women and children, suffering from this condition, understanding dietary interventions is essential for tackling iron deficiency anaemia (IDA). The Indian government has initiated several programs aimed at reducing anaemia prevalence, emphasizing the importance of diet and lifestyle choices in prevention and treatment.
The Concept of Pathya: A Foundation for Health
The term Pathya signifies a diet that is suitable and beneficial for maintaining or restoring health. In Ayurveda, Pathya is described as a dietary regimen that promotes the well-being of body and mind while minimizing adverse health effects. According to Acharya Charaka, Pathya encompasses foods that are agreeable to the individual’s mind and body, aiding in the prevention of diseases. In the context of Panduroga, which is linked to both over-nourishment and under-nourishment, the proper dietary choices can enhance bodily functions and alleviate symptoms of anaemia. Thus, understanding and implementing a Pathya-rich diet is crucial for preventing and managing anaemia effectively.
Dietary Management of Panduroga
Pandu Roga is a condition categorized under various types of anaemia in Ayurvedic texts, arising from imbalances in nourishment. This condition can manifest due to over-nourishment (Santarpanottha) or under-nourishment (Apatarpanottha). Various food groups have been identified as beneficial for managing anaemia, such as whole grains, legumes, and specific vegetables and fruits known for their iron-rich content. For example, traditional Ayurvedic foods like Mudga (green gram), Adhaki, and various types of rice have been recommended to enhance iron bioavailability. Furthermore, the article highlights the pharmacological properties of several prescribed foods, including their nutrient composition and mechanisms by which they improve iron absorption in the body.
Conclusion
The significance of Ahara (food) in Ayurveda is underscored by its designation as Maha baisajya, or the great medicine. Dietary habits and recommendations should be personalized based on individual health, geographical factors, and psychological conditions. To effectively prevent and treat Panduroga, a comprehensive dietary plan incorporating iron-rich foods and recognizing individual preferences and digestion capacity is vital. This article not only provides a critical framework for understanding Pathya in the context of anaemia but also offers practical dietary guidelines that healthcare practitioners can utilize for clinical effectiveness in managing this prevalent health concern.
FAQ section (important questions/answers):
What is the significance of Pathya in Panduroga treatment?
Pathya refers to a wholesome diet that helps maintain health and aids in the treatment of diseases like Panduroga (anaemia). It emphasizes dietary and lifestyle choices tailored to individual needs, enhancing the overall effectiveness of medical treatments.
How prevalent is anaemia in India, according to the study?
The study indicates a high prevalence of anaemia in India, particularly affecting vulnerable groups such as pregnant women (58%), non-pregnant women (50%), and children under two years (around 80%), necessitating targeted dietary interventions.
What food items are recommended for managing anaemia?
Recommended food items include Jeerna Shali (old rice), Mudga (green gram), various fruits like Amalaki, and iron-rich meats. These foods promote iron absorption and support overall nutritional health, crucial for preventing and managing anaemia.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Critical Analysis of Pathya in Pandu Roga�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Pathya:
Pathya refers to a wholesome diet and lifestyle that promote health and prevent diseases. In Ayurveda, Pathya is essential in both maintaining the health of an individual and in the treatment of diseases, including Panduroga (anemia). Pathya consists of food items that are suitable and beneficial for health.
2) Food:
Food plays a critical role in providing the nutrients necessary for maintaining health. In the context of Panduroga (anemia), a nutritious diet rich in iron, vitamins, and other essential nutrients is crucial for prevention and management.
3) Pandu (Pamdu, Pamde):
Pandu is a clinical condition in Ayurveda characterized by paleness and associated often with anemia. It arises due to improper nutrition and is referred to under conditions of both over-nutrition and under-nutrition. The term Pandu literally means pale, reflecting the typical symptoms of the disease.[see source text or glossary: Pandu]
4) Diet:
Diet refers to the comprehensive plan of food intake essential for maintaining and improving health. In the context of Panduroga, a diet rich in iron, proteins, and vitamins such as vitamin C is crucial to improve iron absorption and address iron deficiency anemia.
5) Milk:
Milk, particularly cow's milk (Go-Dugdha), is a rich source of calcium but poor in iron content. While it supports overall nutrition, it should be balanced with other iron-rich foods to prevent anemia.
6) Panduroga (Pandu-roga, Pamduroga):
[see source text or glossary: Panduroga]
7) Yava:
Yava, or barley, is considered beneficial in Ayurveda for its nutritional content. It provides important micronutrients such as zinc and iron, making it suitable in diets aimed at preventing Panduroga. Yava is also known for its digestive properties.
8) Mudga:
Mudga, or green gram beans, is rich in iron and potassium. It is highly recommended in Ayurvedic dietary regimens, particularly for managing conditions like Panduroga, due to its easy digestibility and nutrient-rich profile.
9) Fish:
Fish is a valuable dietary component due to its high protein content and the presence of important minerals such as iron. Including fish in the diet can help improve iron levels and overall nutritional status, which is beneficial in conditions like Panduroga.
10) Disease:
Disease in the context of this study refers to conditions like Panduroga (anemia) which arise due to nutritional deficiencies. Managing such diseases involves a combination of dietary adjustments (Pathya) and lifestyle changes as outlined in Ayurvedic practices.
11) Masura:
Masura, or lentil, is an iron-rich legume recommended in Ayurveda. It helps in managing iron deficiency anemia by supplying easily absorbable iron and improving overall nutritional status.
12) Godhuma (Go-dhuma):
Godhuma, or wheat, provides dietary iron and zinc, making it a staple in Ayurvedic diets. It is particularly recommended for managing Panduroga due to its nutrient density and compatibility with various Ayurvedic preparations.
13) Adhaki:
Adhaki, or pigeon pea, is rich in amino acids and vitamin B12. It supports hemoglobin formation by aiding in the absorption of iron, making it beneficial for managing anemia (Panduroga).
14) Garlic:
Garlic, or Lasuna in Ayurveda, enhances iron absorption by increasing ferroportin expression in the blood. It is beneficial in the management of anemia by contributing to improved iron levels. However, excessive intake may cause hemolytic anemia.
15) Shali (Sali):
Shali refers to a type of rice recommended in Ayurveda for its nutritional properties. It is particularly rich in iron when it is red rice (Rakta Shali), and is used to manage conditions like Panduroga by providing essential nutrients.
16) Varga:
Varga refers to the classification or groups of foods as outlined in Ayurvedic texts. Different Varga such as Kritanna Varga, Mamsa Varga, and Shaka Varga categorize various food items based on their health benefits and suitability for different conditions like Panduroga.
17) Blood:
Blood is deeply interconnected with conditions like Panduroga, which is characterized by a reduction in hemoglobin concentration. Healthy blood levels are maintained through proper diet and nutrition, significant in Ayurveda's approach to managing anemia.
18) Kushmanda (Kusmanda, Kushmamda):
Kushmanda, or winter melon, is rich in vitamins B1, B3, and C, with high water content. Its nutritional profile makes it beneficial in preventing and managing anemia (Panduroga).
19) Vilepi:
Vilepi is a form of light, nutritious food recommended in Ayurveda. It stimulates appetite, quenches thirst, and increases strength, making it suitable for individuals suffering from conditions like Panduroga.
20) Mamsa (Mamsha):
Mamsa refers to meat in Ayurveda. Meat from Jangala (forest-dwelling) animals is particularly recommended due to its nutritional benefits including high protein and iron content, useful in the management of anemia.
21) Roga:
[see source text or glossary: Disease]
22) Rasa (Rasha):
In Ayurveda, Rasa represents the essence or taste of a substance. It plays an important role in determining the health benefits of food items and their ability to balance the Doshas, essential in managing conditions like Panduroga.
23) Peya:
Peya is a light, nourishing drink or gruel often prescribed in Ayurveda. It helps in digestion, reduces thirst, and is beneficial for the abdomen and fever, making it suitable for individuals with Panduroga.
24) Ayurveda (Ayus-veda):
Ayurveda is the ancient Indian system of medicine that emphasizes a holistic approach to health, including diet, lifestyle, and herbal treatments. It plays a crucial role in managing conditions like Panduroga through tailored dietary and lifestyle recommendations.
25) Samhita:
Samhita refers to classical Ayurvedic texts that contain extensive descriptions of diseases, treatments, and dietary recommendations. Key texts like Charaka Samhita and Susruta Samhita offer detailed guidance on managing conditions like Panduroga.
26) Amalaki:
Amalaki, or Indian gooseberry, is rich in vitamin C and helps in iron absorption. It's used in Ayurvedic diet plans to improve hemoglobin levels and manage anemia (Panduroga).
27) Draksha (Draksa):
Draksha, or grapes, contain tannins and amino acids which help in iron absorption. They're suggested in Ayurveda as part of the diet to manage and prevent Panduroga.
28) Pippali (Pippalin):
Pippali, or long pepper, is known in Ayurveda for its ability to enhance iron absorption by reducing inflammation. It's recommended for managing iron deficiency anemia (Panduroga).
29) Jangala (Jamgala):
Jangala refers to animals that dwell in the forest. The meat from these animals is considered nutritious and is recommended in Ayurveda for its high protein and iron content, beneficial in managing Panduroga.
30) Apathya:
Apathya refers to an unwholesome diet or lifestyle choices that negatively affect health. In Ayurveda, avoiding Apathya is critical in the management and prevention of diseases like Panduroga.
31) Yavagu:
Yavagu is a type of gruel made from Yava (barley), prescribed in Ayurveda for its digestive and carminative properties. It's recommended for individuals with Panduroga to improve overall nutritional status.
32) Shunthi (Sunthi, Sumthi, Shumthi):
Sunthi, or dry ginger, has a range of nutrients including iron and helps promote digestion. Its anti-inflammatory properties support iron absorption, making it beneficial for managing Panduroga.
33) Pulse:
Pulses like Mudga (green gram) and Masura (lentils) are rich in iron and proteins. They are significant in Ayurvedic diets to manage and prevent conditions like Panduroga through improved nutritional intake.
34) Mamsarasa (Mamsa-rasa):
Mamsa-rasa refers to meat soup, particularly from Jangala animals. It is rich in protein and iron, making it beneficial for managing anemia (Panduroga).
35) Punarnava (Punar-nava):
Punarnava, scientifically known as Boerhaavia diffusa, is involved in managing iron deficiency anemia (Panduroga) due to its nutrient content including minerals like magnesium and iron.
36) Pregnant:
Pregnant women are particularly vulnerable to iron deficiency anemia (Panduroga). Proper Ayurvedic diet, including Pathya, is critical to maintaining healthy hemoglobin levels during pregnancy.
37) Haridra:
Haridra, or turmeric, contains curcumin which aids in iron absorption. It is recommended in Ayurvedic dietary plans to manage and prevent Panduroga due to its anti-inflammatory properties.
38) Brinjal:
Brinjal, or eggplant, contains nutrients including iron and is recommended in Ayurveda as part of the diet to manage iron deficiency anemia (Panduroga).
39) Purana:
Purana refers to 'old,' especially in the context of foods like Jeerna Yava (old barley), which are recommended in Ayurveda for their enhanced nutritional properties beneficial in managing Panduroga.
40) Bimbi:
Bimbi, or Ivy gourd, is noted for its antioxidant and nutritional properties, including iron, which make it beneficial in the management of Panduroga (anemia).
41) Ahara:
Ahara refers to food or diet in Ayurveda. A proper Ahara, or dietary regimen, is essential in managing health and diseases like Panduroga by ensuring adequate nutrient intake.
42) India:
India faces a high prevalence of anemia (Panduroga) across various age groups. National initiatives aim to address this through dietary interventions and public health strategies.
43) Honey:
Honey, or Madhu, contains natural sugars and antioxidants. It supports iron absorption and overall good health, making it beneficial in Ayurvedic diet plans for managing Panduroga.
44) Amra:
Amra, or mango, is identified in Ayurveda for its beneficial properties, especially in aiding iron absorption and improving overall nutrition, making it useful in managing anemia (Panduroga).
45) Rice (Rce):
Rice, particularly Rakta Shali (red rice), is rich in iron and recommended in Ayurveda to replenish iron levels and manage Panduroga.
46) Inflammation:
Inflammation can disrupt iron absorption and exacerbate anemia (Panduroga). Ayurvedic treatments often aim to reduce inflammation to improve overall health and nutrient absorption.
47) Karavellaka:
Karavellaka, or bitter melon, contains protein and iron, making it beneficial in managing and preventing iron deficiency anemia (Panduroga).
48) Dronapushpi (Dronapuspi):
Dronapuspi is recommended in Ayush dietary practices for its health benefits and nutritional support, aiding in managing Panduroga (anemia).
49) Avarana:
Avarana refers to obstruction in Ayurveda, often hindering proper nutrient absorption, which can lead to conditions like Panduroga. Managing Avarana is crucial for effective treatment.
50) Jivanti (Jivamti):
Jivanti is an Ayurvedic herb recommended for its nutritional support, making it beneficial in managing conditions like Panduroga through improved iron and nutrient intake.
51) Kukkuta:
Kukkuta, or chicken, is a protein-rich meat source also containing iron. It is recommended in Ayurvedic diets to manage and prevent iron deficiency anemia (Panduroga).
52) Mineral:
Minerals such as iron, calcium, magnesium, and zinc are crucial for maintaining health and managing diseases like Panduroga through dietary intake.
53) Patola:
Patola, or pointed gourd, contains vitamins and iron, making it a supportive vegetable in managing anemia (Panduroga) through Ayurvedic dietary plans.
54) Dugdha:
Dugdha refers to milk, a source of calcium but low in iron content. It supports overall nutrition but requires supplementation by iron-rich foods to effectively manage Panduroga.
55) Lashuna (Lasuna):
[see source text or glossary: Garlic]
56) Vyadhin (Vyadhi):
Vyadhi means disease in Ayurveda, covering a wide range of conditions including Panduroga (anemia). Ayurveda uses dietary and herbal practices to manage Vyadhi.
57) Indian:
Indian context refers to the high prevalence of anemia (Panduroga) in the population, necessitating national health initiatives and dietary management plans to combat the issue.
58) Desire:
Desire of life signifies the motivation to lead a healthy quality life. Ayurveda promotes fulfilling this desire through a balanced diet and regimen, avoiding diseases like Panduroga.
59) Odana:
Odana is a type of boiled rice commonly included in Ayurvedic diets. It's part of the wholesome diet (Pathya) recommended for managing and preventing anemia (Panduroga).
60) Manda (Mamda):
Manda is a gruel preparation, easily digestible and often recommended in Ayurveda as part of Pathya for individuals with conditions like Panduroga.
61) Kanji (Kamji):
Kanji is a fermented drink recommended in Ayurveda. Its fermentation process increases the bioavailability of iron, making it beneficial for managing anemia (Panduroga).
62) Guda:
Guda, or jaggery, is a rich source of iron used in Ayurvedic dietary practices to manage and prevent iron deficiency anemia (Panduroga).
63) Ghi (Ghee):
Ghee, or clarified butter, is rich in fat-soluble vitamins and aids in digestion and iron absorption. It plays a role in Ayurvedic diets to manage nutritional deficiencies and develop strength.
64) Fortification:
Fortification refers to adding nutrients to food, a strategy to combat deficiencies like iron deficiency anemia (Panduroga). Ayurveda emphasizes natural food sources and balanced diets for similar benefits.
65) Malnutrition:
Malnutrition, due to inadequate dietary intake or unhealthy lifestyles, is a leading cause of Panduroga (anemia). Ayurvedic dietary guidelines aim to address and prevent malnutrition.
66) Dhatukshaya (Dhatuksaya, Dhatu-kshaya):
Dhatukshaya refers to the depletion of essential body tissues (Dhatu) in Ayurveda, leading to conditions like Panduroga. Managing nutritional intake is critical to addressing Dhatukshaya.
67) Shukadhanya (Sukadhanya, Shuka-dhanya, Suka-dhanya):
Suka-dhanya refers to dry grains considered highly nutritious in Ayurveda. These grains are recommended in the diet to manage and prevent blood-related diseases like Panduroga.
68) Dhatusamya (Dhatu-samya):
Dhatusamya refers to the equilibrium condition of body tissues (Dhatu) in Ayurveda. Maintaining Dhatusamya is essential in managing diseases like Panduroga through diet and lifestyle.
69) Discussion:
Discussion in academic articles provides a critical analysis of findings. For this study, it covers Ayurvedic perspectives on managing Panduroga through diet and lifestyle.
70) Ikshurasa (Iksurasa, Ikshu-rasa):
Ikshurasa, or sugarcane juice, is beneficial in Ayurveda for its nutritional content and ability to support overall health, including managing conditions like Panduroga.
71) Godugdha:
[see source text or glossary: Milk]
72) Haritaki:
Haritaki is an Ayurvedic herb known for its therapeutic properties, including improving digestion and supporting iron absorption, beneficial in managing Panduroga.
73) Turmeric:
[see source text or glossary: Haridra]
74) Kaphaja:
Kaphaja refers to a type of disorder or condition influenced by Kapha dosha. Kaphaja Pandu is one type of anemia described in Ayurveda, managed through diet and lifestyle.
75) Kalpana:
Kalpana in Ayurveda signifies formulations or preparations of herbs and diet to treat various conditions. Pathya Kalpana refers to dietary plans suitable for managing disorders like Panduroga.
[Note: The above list is limited to 75. Total glossary definitions available: 180]
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