AYURVEDIC DIETARY APPROACH TO PANDU ROGA: A REVIEW WITH REFERENCE TO ANEMIA

Vd. Ashiya Jawed Goveri*

ABSTRACT

Introduction: Ayurveda is an age-old science. The terms 'Ayush' and 'veda' refer to longevity and knowledge, respectively. Ayurveda is the scientific study of human life. Pandu is Pitta Pradhana Vyadhi, connected with Rasa and Rakta Dhatu. Pandu being quite similar to anemia. Globally, Anaemia affects 1.62 billion people, which corresponds to 24.8% of the population. In India, Anaemia affects an estimated 50% of the population.[1] Methods: A literature review was conducted, referencing classical Ayurvedic texts, Research Journals, and electronic databases. The study analyzed Pathya and Apathya dietary guidelines for managing Pandu as mentioned in these texts. Results: Pathya Ahar for Pandu includes easily digestible, cooling, and Pitta-pacifying foods such Purana Godhuma, Yava, Mudga, Masura, Go Dugdha, Aja Dugdha, Apathya Ahar Shimbi, Patrashaak, Ramath, Masha, Ati-Ambupaan, Tambul, Sarshapa, and Sura, which exacerbates the condition, also includes heavy, sour, and fermented foods such as curd, and alcohol. Discussion: Many patients today suffer with Pandu Roga as a result of their modern lifestyles and poor eating habits. The condition known as nutritional deficiency has been caused by either inadequate dietary intake or a lack of a balanced diet. Ayurvedic nutritional management is more holistic and long-lasting. Pathya Ahara not only relieves symptoms but also prevents recurrence of disease. Conclusion: Adopting Pathya dietary practices and avoiding Apathya foods significantly contributes to the effective management of Pandu. For wider applicability, future research should include incorporating Ayurvedic food concepts into contemporary treatment plans.

Keywords: Pandu, Diet, Pathya Ahara, Ayurvedic diet, Anaemia.