Our life expectancy and health depend on three pillars i.e. Ahara, Nidra and Brahmacharya. When these three pillars are taken care of properly, the person is well endowed with strength; complexion and development throughout full life span. But now a day due to modernization of life style and busy schedule people are unable to follow the principles mentioned in granth’s while consuming food and are exposed to various Hetu among which Vidahi Ahara Sevan leads to the manifestation of various TwakRoga. Vidahi Ahara which is Guru in nature and is difficult to get digested thus leading to the aggravation of Pitta dosha, which leads to Amlodgara and Urodaha. Vidahi Ahara is unhealthy.Vidahi Ahara is one of the important Hetu of Raktavaha Srotas Dushti, which produces various types of Raktapradoshaja Vikara in which the Twakavikara are the most common.
The science of Ayurved originated with the need to understand and cure diseases and to maintain health for human being.Acharya Kashyapa in khilasthana has mentioned that nothing is better than Ahara and there is no Bheshajyam, which is equivalent to proper Ahara. Even the aushadhi can help in curing the disease only when it is administered along with Pathyakara Ahara. Hence, Ahara is to be considered as the Mahabheshajyam by the Physicians while treating disease.1
Acharya Charaka has elaborated Ashta Ahara Vidhi Vishesha Aayatan and they are Prakriti, Karana, Samyoga, Rashi, Desha, Kala, Upayogasamstha and Upayokta.2
Food is the lifeline of all living creatures. The quality of food consumed is of foremost importance in the formation of body ‘Dhatus’ and various physical characters viz. Varna, Prasad, Souswarya, Jeevit, Pratibha and Sukha.
These factors help in sustaining a healthy life when followed properly. But now a day due to modernization of life style and busy schedule people are unable to follow the principles mentioned above while consuming food and are exposed to various Hetu among which Vidahi Ahara Sevan leads to the manifestation of various Twak Roga.
Vidahi Ahara which is Guru in nature and is difficult to get digested thus leading to the aggravation of Pitta dosha,which leads to Amlodgara and Urodaha. Vidahi Ahara is unhealthy. Nowadays Vidahi Ahara consumed by people includes spicy chats and Chinese food, which are prepared improperly.3
Vidahi Ahara produces irritation in the Amashaya and produces Pitta Prakopa thus leading to the manifestation of various types of Vyadhi.
Vidahi Ahara is one of the important Hetu of Raktavaha Srotas Dushti, which produces various types of Raktapradoshaja Vikara including Twakvikara.1
In the above quote, Acharya Charak has mentioned various types of Raktapradoshaja Vikara, which includes various Twakavikara.1
Special case paper along with a questionnaire has been prepared based on Ayurvedic Principles, and written consent has been obtained from the volunteers before examination and Hematological Investigations.
61 volunteers have been examined through Ayurvedic methodology.
Study was carried out at Bharati Vidyapeeth Medical Foundation’s Ayurved Hospital, Pune.
Consuming Vidahi Ahara 2 - 5 times in a week since past 1Yrs.
Age group above 16 years and Irrespective of sex, marital status and socio-economic status has been included in the study.
Pregnant women and the volunteers consuming Vidahi Ahara occasionally have been excluded from the study.
These types of Vidahi Ahara included in the study & graded according to their quantity per week.
These junk food are graded as follows,
2-5 times / Week-1Grade.
More than 6 times- 2 Grade.
| Frequency | Chaat | Snacks | Fried Food | Abhishyandi Ahara | Chinese Food |
|---|---|---|---|---|---|
| Types of Vidahi Ahara | Bhel, Panipuri, Shevpuri etc. | Pohe, MisalPav, Vadapav, Pavbhaji, UpamaVadaSambar | Samos, Kachori, Bhaji, Veg-Puff, Pattice | Dhokala, Dahi, Edali, Dosa, Pickle | Noodles . Manchurian |
| no. volunteers | |||||
| 2-5 times/wk | 12 | 41 | 40 | 44 | 34 |
| > 6 times/wk | 38 | 17 | 18 | 11 | 13 |
| not consuming | 11 | 3 | 3 | 6 | 14 |
| percentage | |||||
| 2-5 times/wk | 23.1 | 67.21 | 59.18 | 72.13 | 55.73 |
| > 6 times/wk | 62.29 | 32.11 | 35.17 | 18.03 | 21.31 |
| not consuming | 14.61 | 0.68 | 5.65 | 9.84 | 22.96 |
According to above table, chaat consuming percentage is more for > 6 times/wk than Snacks, Fried Food, AbhishyandiAhara and Chinese Food consuming percentage.
| VidahiAhara | Chaat | Snacks | Fried Food | Abhishyandi Ahara | Chinese Food | |
|---|---|---|---|---|---|---|
| Vataprakopa lakshan | 2-5times/wk | 41.17 | 42.8 | 41.17 | 31.1 | 40.3 |
| > 6times/wk | 51.28 | 56.6 | 51.28 | 55.8 | 17.6 | |
| not consuming | 7.55 | 0.6 | 7.55 | 13.1 | 42.1 | |
| Pittaprakopa lakshan | 2-5times/wk | 61.46 | 54.2 | 60.58 | 61.7 | 51.3 |
| > 6times/wk | 29.4 | 36 | 36.15 | 36.9 | 43.4 | |
| not consuming | 9.14 | 9.8 | 3.27 | 1.4 | 5.3 | |
| Kaphaprakopa lakshan | 2-5times/wk | 50.58 | 28.57 | 66.46 | 38.2 | 18.1 |
| > 6times/wk | 46.15 | 43.11 | 29.4 | 46.4 | 45.2 | |
| not consuming | 3.27 | 28.32 | 4.14 | 15.4 | 36.7 |
According to the above observations, as the grade of severity increases in chaat consuming volunteers Pittaprakopa lakshana also get increased. Similarly in snack comsuming volunteers Vata prakopa lakshan, in Fried Food consuming volunteers Kapha prakopa lakshan, in Abhishyandi Ahara consuming volunteers Pitta prakopa lakshan, And in Chinese Food consuming volunteers Pitta prakopa lakshan were seen.
| No. | Srotasa | Chaat | Snacks | Fried food | Abhishyandi Ahara | Chinese food |
|---|---|---|---|---|---|---|
| 1. | Annavaha srotasa | 83.26% | 86.33% | 87.44% | 78.23% | 80.40% |
| 2. | Pranavaha srotasa | 8.16% | 13.11% | 4% | 6.98% | 11.40% |
| 3. | Rasavaha srotasa | 81.74% | 78.11% | 77.67% | 79.33% | 78.34% |
| 4. | Raktavaha srotasa | 80.22% | 93.2% | 71.6% | 83.23% | 86.76% |
| 5. | Mansavaha srotasa | 34.78% | 36.34% | 45% | 45.44% | 38.23% |
| 6. | Medavaha srotasa | 48.26% | 28.12% | 42.54% | 42.45% | 44.12% |
| 7. | Asthivaha srotasa | 46.55% | 7.78% | 17.33% | 9.11% | 14.12% |
| 8. | Majjavaha srotasa | 10.86% | 8.12% | 14.78% | 14.2% | 2.54% |
| 9. | Shukravaha srotasa | 2.17% | 2.70% | 1.88% | 3.25% | 1.87% |
| 10. | Artavvaha srotasa | 41.30% | 67.50% | 46.2% | 49.1% | 56.10% |
| 11. | Purishavahasrotasa | 64.34% | 4% | 86.11% | 78.89% | 4.67% |
| 12. | Mutravaha srotasa | 4.34% | 85.11% | 14.5% | 3.68% | 75.11% |
| 13. | Swedavaha srotasa | 52.17% | 28.11% | 30.2% | 16.3% | 28.54% |
| 14. | Manovaha srotasa | 4.67% | 3.34% | 1.45% | 2.12% | 7.22% |
Consumption of Vidahi Ahara, leads to Grahani dushti so Agnimandya take place. This turns into Annavaha sroto dushti, and causes formation of Asara Dhatu-poshaka ansha leads to mainly Rasavaha,Raktavaha, Purishavaha, and Swedavaha Srotodushti.
| Agni | % of Volunteers |
|---|---|
| Vishamagni | 56% |
| Mandagni | 34% |
| Tikshnagni | 7% |
| Samagni | 3% |
It was observed that most of the volunteers having Vishamagni followed by Mandagni & Tikshnagni. Due to consumption of these food articles, continuously for a long duration, it affects the Agni& give rise to various types of Vyadhi.
| Mala | % of Volunteers |
|---|---|
| Purisha | 84% |
| Mutra | 4% |
| Sweda | 12% |
It was observed that Purisha (84%) is affected predominantly in the form of Grathit Mala Pravruti & Malavashtambha followed by Sweda (12%)in the form of Ati Sweda Pravrutti & Sweda Dourgandhya .
| No. | VidahiAhara | Heamoglobin | W.B.C | R.B.C. | Platelet | E.S.R |
|---|---|---|---|---|---|---|
| 1. | Chaat | 11.76% | 5.88% | 11.76% | 0.00% | 5.88% |
| 2. | Snacks | 9.75% | 7.14% | 9.75% | 0.00% | 7.14% |
| 3. | Fried Food | 10% | 0.10% | 10% | 0.01% | 8.33% |
| 4. | Abhishyandi Ahara | 9% | 4.54% | 9% | 0.00% | 0.11% |
| 5. | Chinese Food | 8.16% | 0% | 8.16% | 0.00% | 0.1% |
It was observed that Heamoglobin (11.76%) is affected predominantly in the form of low Heamoglobin count followed by R.B.C (9.75%) in the form of low R.B.C. & followed by E.S.R (8.33%) in the form of low E.S.R.
| TwakaRoga | Percentage | No. of Volunteers |
|---|---|---|
| Dadru | 4.91% | 3 |
| Pama | 3.27% | 2 |
| Charmakushta | 3.27 | 2 |
| Darunaka | 6.55% | 4 |
| Kachhu | 1.63% | 1 |
| Kitibha | 4.91% | 3 |
| Mukhadushika | 21.33% | 13 |
| Pittaja Granthi | 4.91 | 3 |
| Pittaja Kushta | 1.63% | 1 |
| Prameha Pitika | 1.63% | 1 |
| Shataru | 1.63% | 1 |
| Sheetpitta | 1.63% | 1 |
| Shivtra | 4.91% | 3 |
| Sidhma | 8.19% | 5 |
| Tilakalaka | 13.11% | 8 |
| Vicharchika | 3.27% | 2 |
| Visarpa | 1.63% | 1 |
| Visphota | 3.27% | 2 |
| Vyanga | 8.19% | 5 |
According to my observations, Most common Twakaroga observed were Mukhadushika(13), Tilakalaka(8), Vyanga(5), Sidhma(5), Darunaka (4)
Due to vidahi Ahara, Pitta & Rakta dushti takes place, due to which above various types of Vyadhi were observed.
From above observations of the effects of Vidahi Ahara on Dosha, Srotasa, Mala, Agni & Twak, it can be summarized Guna, Rasa & Karma of Vidahi Ahara.
| VidahiAhara | Guna | Rasa | Karma |
|---|---|---|---|
| Chaat | Ushna,Tikshna, Guru | Katu, Amla,Lavan,Madhur. | Pitta, Kaphaprakopak |
| Snacks | Ushna, Guru | Katu, Lavan | Vata, Pittaprakopak |
| Fried Food | Snigdha,Ushna, Guru | Katu, Lavan | Kapha & Pitta prakopak |
| Abhishyandi Ahara | Guru, Snigdha,Ushna, Abhishyandi | Amla, katu, Lavan | Kapha&PittaPrakopak |
| Chinese Food | Ushna,Tikshna, Guru | Katu,Amla | Pitta prakopak |
Vidahi Ahara is one of the main etiological factors of Twak Dushti.
Chaat has a Ushna, Tikshna, Guru, Ruksha Guna and Katu, Amla, Lavan Rasa and is prominently Pitta Prakopaka.
Snacks are Guru, Ushna, Abhishyandi, and Katu, Lavan Rasatmaka and Pitta, Vata Prakopaka.
Fried Food are Snigdha, Ushna, Guru in Guna, and Katu Rasatamak and Kapha, Pitta Prakopak.
Abhishyandi Ahara is Abhishyandi, Guru, Ushna and Amla, Katu Rasatmaka and Pitta, Kapha Prakopak.
Chinese Food is Guru, Ushna, Tikshna Gunatmak, Katu and Amla Rasatmaka and Pitta Prakpoaka.
Due to consumption of Vidahi Ahara mainly Pitta Dosha Dushti is seen.
Rasa, Rakta and Twacha are mainly affected by Vidahi Ahara.
Annavaha Srotasa, Rasavaha Srotasa, Raktavaha Srotasa and Purishavaha srotasa are mainly affected by Vidahi Ahara.
In Mala, Malavashtambha and Atisweda Pravrutti is seen due to consumption of Vidahi Ahara.
Vaivarnya, Pradaha, Ushnasparsha, Pitika, Mruduta, Kandu, Shotha, Gaurav, Toda, Twakasphutan & Kharatva Lakshana observed prominently in Twak dushti.
Most commonly seen Twakaroga are Mukhadushika, Tilakalaka, Vyanga, Sidhma, Darunaka.
In the Hemoglobin & R.B.C Morphology, mild variation is seen i.e. Low Hb % &Hypo chromic R.B.C.
There are no major changes.
Funding: Source of funding: Nil
Competing interests: Conflict of Interest: Non