📄 Abstract
Amlapitta is a lifestyle-related disorder prevalent worldwide, arising from improper dietary habits, erratic eating schedules, psychological stress, and environmental factors. It is caused by the consumption of excess katu, snigdha, viruddha, abhishyandi, atyushna, and vidahi food substances, along with indulgence in diwaswapna and ati udaka panam. These causative factors lead to agnimandya, vitiation of the dravata of pitta, causing shukthatva and vidagdhata of ahara rasa. Amlapitta is defined as a pathophysiological condition in which pitta gets vitiated in terms of vriddhi, emphasizing the increased state of sourness of pitta. Kashyapa Samhita is the first text to describe Amlapitta in detail. While Madhavkara stated that pitta is predominant in this condition, Acharya Kashyapa maintained that all three doshas are involved. The study of Nidana Panchaka — comprising Nidana, Purvarupa, Rupa, Samprapti, and Upashaya — is essential for understanding the etiopathogenesis and planning effective treatment. Amlapitta may be correlated with modern conditions such as hyperacidity, acid peptic disorders, and Gastroesophageal Reflux Disease (GERD). The fundamental principles of management include Nidana Parivarjana, Shodhana, and Shamana Chikitsa.
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📚 How to Cite:
Dr. Jhilima Behera, Prof.(Dr.) Pragya P. Mallik, Dr. Bharatilata Acharya , A CONCEPTUAL STUDY ON URDHWAGA AMLAPITTA W.S.R TO GERD , Volume 12 , Issue 7, July 2026, EPRA International Journal of Multidisciplinary Research (IJMR) , Pages: 791 - 794 ,