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CONCEPTUAL STUDY ON AMLAPITTA WITH PATHYA-APATHYA

📘 Volume 12 📄 Issue 6 📅 June 2026

👤 Authors

Dr. Tanushree Meher 1 , Dr. Pragya P. Mallik 2 , Dr. Satyajit Behera 3
1. P.G. Scholar, Department of Kayachikitsa, Gopabandhu Ayurveda Mahavidyalaya, Puri, Odisha, India,
2. Professor, Department of Kayachikitsa, Gopabandhu Ayurveda Mahavidyalaya, Puri, Odisha, India,
3. Asisstant Professor, Department of Kayachikitsa, Gopabandhu Ayurveda Mahavidyalaya, Puri, Odisha, India,

📄 Abstract

Amlapitta, a common disorder of the gastrointestinal system described in Ayurvedic literature, is characterized by symptoms such as Avipaka (Indigestion), Klama (Tiredness), Utklesha (nausea), Tikta Amlodgara (Bitter and sour belching), Gourava (Heaviness), Hrit-kantha daha (burning sensation in chest and throat) and Aruchi (Anorexia), which closely resemble Gastroesophageal Reflux Disease (GERD) in contemporary medicine. According to Ayurvedic principles, impaired digestive fire (Agnimandya) plays a central role in the development of Amlapitta by causing the aggravation of Pitta Dosha, particularly through the excessive manifestation of its Amla (sour) and Drava (liquid) qualities. Unhealthy dietary habits, irregular meal patterns, excessive consumption of spicy, sour, oily and fermented foods, sedentary lifestyle and psychological stress are considered major contributing factors. Due to its increasing prevalence and association with modern lifestyle practices, Amlapitta has emerged as a significant health concern affecting physical, mental and social well-being. Ayurveda emphasizes Nidana Parivarjana (avoidance of causative factors) as the primary approach to disease prevention and management, highlighting the importance of Pathya (wholesome diet and lifestyle) and Apathya (unwholesome diet and lifestyle). Recommended Pathya measures include the consumption of Laghu(light), Sheeta virya(cooling), easily digestible and digestive-enhancing foods along with regular eating habits, adequate rest and stress management. Conversely, Apathya foods are those that aggravate Pitta Dosha and impair digestive function, thereby contributing to the development and progression of Amlapitta. Ayurveda emphasizes individualized Pathya-Apathya guidelines based on constitution, digestive capacity, season and disease condition, which are essential for the prevention and effective management of Amlapitta.

📚 How to Cite:

Dr. Tanushree Meher, Dr. Pragya P. Mallik, Dr. Satyajit Behera , CONCEPTUAL STUDY ON AMLAPITTA WITH PATHYA-APATHYA , Volume 12 , Issue 6, June 2026, EPRA International Journal of Multidisciplinary Research (IJMR) , Pages: 647 - 650 ,

🔗 PDF URL

https://cdn.eprapublishing.org/article/1782184222089-97.EPRA 28503.pdf

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