E-ISSN:2456-3110

Review Article

Amlapitta

Journal of Ayurveda and Integrated Medical Sciences

2024 Volume 9 Number 12 DECEMBER
Publisherwww.maharshicharaka.in

Role of Diet in Amlapitta

Sariga KT1*, Rashmi KJ2, Abhirami Nath O3, Suresh SP4, Menon A5
DOI:10.21760/jaims.9.12.13

1* Sariga KT, Assistant Professor, Dept of Roga Nidana and Vikriti Vijnana, Shree Swaminarayan Ayurvedic College Swaminarayan University, Gandhinagar, Gujarat, India.

2 Rashmi KJ, Assistant Professor, Dept of Roga Nidana and Vikriti Vijnana, Nandha Ayurveda Medical College, Erode, Tamil Nadu India, India.

3 Abhirami Nath O, Assistant Professor, Dept of Roga Nidana and Vikriti Vijnana, Immanuel Arasar Ayurveda Medical College and Hospital Nattalam, Kanyakumari, Tamil Nadu, India.

4 Sneha P Suresh, Assistant Professor, Dept of Shalya Tantra, Shree Swaminarayan Ayurvedic College Swaminarayan University, Gandhinagar, Gujarat, India.

5 Arathy Menon, Assistant Professor, Dept. of Kayachikitsa, Shree Swaminarayan Ayurvedic College Swaminarayan University, Gandhinagar, Gujarat, India.

Amlapitta, also known as acid dyspepsia or hyperacidity, is a common digestive disorder in Ayurvedic medicine. The term "Amlapitta" comes from the Sanskrit words "Amla" (meaning sour or acidic) and "Pitta" (one of the three Doshas or energies in Ayurveda that governs metabolism and transformation). This condition is characterized by an imbalance of Pitta Dosha, particularly an excess of acidity in the stomach. Symptoms of Amlapitta include heartburn, sour taste in the mouth, nausea, indigestion, and abdominal discomfort, often triggered by certain foods, stress, or irregular eating habits. Ayurvedic treatment for Amlapitta focuses on restoring the balance of Pitta through dietary modifications, herbal remedies, and lifestyle adjustments aimed at promoting digestion and reducing acidity. This article aims at providing how a holistic approach in our dietary regimen can be incorporated in the effective management of Amlapitta.

Keywords: Hyperacidity, Acid Reflux, Gastritis, Annavahasrotas, Digestive Disorders, Ayurveda, Gastroesophageal Reflux Disease (GERD), Peptic Ulcer Disease

Corresponding Author How to Cite this Article To Browse
Sariga KT, Assistant Professor, Dept of Roga Nidana and Vikriti Vijnana, Shree Swaminarayan Ayurvedic College Swaminarayan University, Gandhinagar, Gujarat, India.
Email: 		Sariga KT, Rashmi KJ, Abhirami Nath O, Suresh SP, Menon A, Role of Diet in Amlapitta. J Ayu Int Med Sci. 2024;9(12):108-115.
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2024-11-05 2024-11-15 2024-11-25 2024-12-06 2024-12-19
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© 2024by Sariga KT, Rashmi KJ, Abhirami Nath O, Suresh SP, Menon Aand Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

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Sariga KT et al. Role of Diet in Amlapitta

Introduction

There is this saying that "we are what we eat". More often than not, the seriousness of a statement usually percolates when it is used so commonly that people only say it for the sake of saying it rather than absorbing or at least observing the truth of it. It needn’t take volumes of books or lectures for one to understand the influence of diet on their body and mind and its association with sickness and health. There have been numerous studies in various fields of disease that show that healthy eating habits reduce the risk of major diet-related chronic diseases like diabetes, cardiovascular disease, and some cancers.[1] Modern world’s ever evolving and changing food cultures and life styles, in some extend took its toll on our health and physiologic digestive functions along with other systems too. So that, the diseases that could be prevented or managed by adopting a better diet pattern or a specific diet regulation are rampant and cause consequences. Amlapitta is one such disease, which is described in Ayurveda and can be in a way related to "acid peptic disease", a term with which modern science is more familiar. The Roga Amlapitta has been described in Samhithas like Kasyapa Samhitha, Madhava Nidana, Yogaratnakara, Bhava Pprakasha, Chakradutta and Rasaratnasamuchaya. Though the Brithat Trayees haven’t specifically explained it, various clinical entities and conditions are described in various chapters in them that is similar to the pathology and hence will help in its understanding and treatment.

Definition

As the term consists of the words Amla (sour taste) & Pitta (Dosha that is basically related to all the functional and physical realms of digestion), it is clear that the disease pathology involves prominently Annavaha Srotas.

Amlapitta according to classics, is basically a condition characterised by symptoms such as burning sensations in the chest and upper abdomen, nausea, vomiting, and indigestion. But, if we want to go deeper and more classically, we should start with Pitta Dosha."Amlapithe Pitham Pradhanam”.[2] According to Vachaspathyam, Amlapitta means Pitta leading to sour taste. Cakrapani states that Amlapitta is “Amlagunodriktam Pitham”, where Udrikta refers to quantitative increase in Pitta which leads to Amla Guna.

There happens a Guna Hani to Pitta as it changes from Laghu Guna to Guru and Amla, more precisely Vidhagda or Shuktha. Even though Acharya Charaka considers Amla along with Katu Rasa as the Prakrutha Rasa of Pitta, Sushruta on the other hand states Katu as the actual Rasa of Pitta, and Amla is the Vaikrutha Rasa, and which was attained when the Dosha becomes Vidagdha. Taking this into consideration, with reference with Amlapitta as a disease, one has to consider that pathologically here, there must be a discrepancy in its functions too, which generally involve digestion, transformation, and transmutation. The classic definition literally includes indigestion, Klama (exhaustion without exertion), nausea, Amlodhgara, Gourava, Hrit Kanta Daaha, and Aruchi.[3]

It has been classified into three groups based on Dosha predominance, and two based on Gathi Bedha: Urdaga and Adhoga. This allows us to understand what clinical entities are covered by this term. In Urdwaga Amlapitta, this includes multicoloured vomitus, vomitus resembling meat washings, excessively slimy vomitus, Daha over the throat, precordial region, epigastrium, palms, soles, anorexia, itching, circular eruptions, and popular rashes all over the body. In Adhoga Amlapitta, there is thirst, Daha, syncope, giddiness, delirium, elimination of various types of stools, nausea, wheal like skin eruptions, decreased digestive power, horripilation, perspiration, and yellowish discoloration of the body. If so, the clinical picture of Amlapitta has similarities with that of hyperacidity, acid peptic disease, and gastroesophageal reflux disease (GERD).

Nidana

As per the Karya Karana Siddhanta, Roga is a Karya and there is a Karana to it. It is only after the Karana is destroyed, that the Roga will also come to an end.

If we look into the Karana for Amlapitta, it turns out, most of it is related to the diet pattern one follows. Moreover Acharya Charaka has mentioned Amlapitta as one of the diseases caused by Ahitha Ahara & Amavisha[4]

Virudha Dushtaamlavidhaahi Pitta Prakoppi Ppanaannabhujo Vidhagdham

Pitham Swahethu Pachitham Pura Yadhamlapitham Pravadhanthi Santha[5]


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Aharaja Hethu[6]

This includes all of the angles of the improper food regimen and nature of the food

  • Intake of food against Aharavidhi Visheshayatana
  • Intake of certain specific types of Ahara that leads to Amlapitta, viz, Kulatha, Pruthuka, Pulaka [7]
  • Intake of certain specific Ahara which are Abhishyandi, Atisnigdha, Atiruksha, Guru, Vidahi.
  • Intake of certain Ahara that leads to Pitta Kopa
TypeGuna of AharaSamskaraDushithannaPitta PrakopiFaulty dietary habits
KulathaAbhishyandhi Appakwanna SevanaDushta Anna SevanaAdhyasanaAkala Bhojana
PruthukaAthi SnigdhaBrishta Dhania SevanaParyushitha Anna SevanaAjeernashanaAntharodaka Pana (drinking of excess water during meals)
PulakaAti RookshaIkshu VikaraAthyushnaKala Anashana (avoiding the diet in proper time)
MadhyaGuru BhojyaAthyamlaVishamaashana
Vidhahi AnnaAthi DravaAnna Hina Madhya
Vidhahi PanaAthi Theekshna
Athi Pana
Katu Anna Pana
Virudhasana

Apart from these other Aharaja Nidana includes

  • Lavana Rasa Atiyoga (Ca.Su.26/43)
  • Abhishyandi, Gurubhoana
  • Ati Rooksha Ahara
  • Apakva Anna Sevana
  • Bhrishta Dhanya Sevana
  • Iksuvikara Sevana, Gorasa Sevana
  • Pishtanna Sevana
  • Dushta Anna Sevana / Paryushitha Anna Sevana
  • Akala Bhojana, Kala Anasana, Vishamasana

  • Antarodaka Pana
  • Annahina Madya

Viharaja Nidana

  • Atisnat (taking excessive bath)
  • Ati Avagaha (excessive swimming)
  • Bhuktva Divasvapnaat (day time sleep after meals)
  • Vega Dharana
  • Shayya Prajagarana(improper sleeping patterns)

Manasika Nidana

Manasika Bhavas like mental stress, anger, anxiety, greed are listed as one group of many Nidanas of Amlapitta.

Acharya Kashyapa points out a peculiar geographical relation in the aetiology. It is said that Amlapitta is found more in Anupa Desa as compared to others.

Modern aetiology?

As we know that, according to modern science, GI tract is a hollow tube consisting of oesophagus, stomach, small intestine, colon, rectum and anus and all of these carries out their own unique, complimentary and integrated functions for digestion and its transformation process.

In case of Amlapitta one has to consider the conditions like oesophagitis, GERD as these is related with the reflux of gastric contents. The stratified squamous epithelium of oesophagus is resistant to abrasion from foods but is sensitive to acid.[8] There are several defensive mechanisms to protect the mucosa from the acidic reflux from stomach such as the submucosal glands of proximal and distal oesophagus that secretes mucin & bicarbonate, high lower oesophageal tone that protects against the reflux of gastric contents, which are under positive pressure.

  • How the food effects the dynamics of acid secretion?

If we look into this issue rationally, one can find the Nidanas described here are very much pertinent in the pathology.

According to modern science, certain food components and eating patterns can significantly impact acid secretion and mucosal integrity


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  • High fat foods:

Fatty meals delay gastric emptying, leading to prolonged acid exposure in stomach which increases the frequency of reflux. It is stated that fat is calorically dense and digestion often requires secretion of potential oesophageal irritants.

In the Samprapti of Amlapitta it states that Anna attains Sukthatha due to the Agnimandya or Pithadushti.

  • Spicy foods

In every Paithika disease, the most common Rasa related is Katu, Amla and Ushna Gunas. As we know that Dravya is dependent on Guna and Karma, those Dravya which is inherently possessing the above said Rasa and Gunas will definitely have increase the Pitta inside our body. For example, capsaicin in chilli, peppers stimulate gastric acid production and irritate the mucosa.

  • Caffeinated beverages and alcohol

Coffee, tea, energy drinks and alcohol which usually contributes to Tikshna, Rooksha, Ushna Gunas and having Vidahi properties not only stimulates gastrin production, but also detrimental to gastric mucosa increasing the vulnerability to gastritis and ulcers.

  • High sugar diets

Nidanas like Ikshuvikara Sevana, Pishtanna Sevana also links the intake of foods with high sugar content. Sugary foods particularly processed ones can disrupt the stomach’s acid balance and promote bacterial overgrowth, weakening mucosal defences

  • Irregular eating patterns
  • Disrupts the gastric acid secretion rhythms
  • Higher basal acid levels
  • Consequences like binge eating & over eating
  • Delayed gastric emptying by affecting gut motility
  • Disturbing the gut-brain axis  
  • How stress leads to hyperacidity?

Mental states and stress levels play a critical role in regulating gastric acid secretion and mucosal health

  • Stimulates the hypothalamic pituitary adrenal axis leading to increased cortisol levels which increase gastric acid secretion and reduce mucosal blood flow, making the lining more prone to injury

  • Increase vagal nerve activity stimulating acid production
  • Insomnia as the result of anxiety, stress impacts gastric acid regulation as melatonin (produced during sleep) helps protect the mucosa and regulated acid secretion

How mucosal defences are compromised? How Bala is reduced?

The stomach’s mucosa is designed to protect itself from the corrosive effects of gastric acids. But various factors can compromise it,

  • Prostaglandins: Medications like NSAIDS, stress reduce the synthesis, weakening the mucosal barrier
  • Oxidative stress: damages mucosal cells, reduce their capacity to repair. Contributed by mental stress & poor diet
  • Helicobacter pylori infection: Thrives in acidic environment
  • Disrupted microbiota: By increased consumption of processed food or stress induced changes

Also, in many studies improper eating habits like eating snacks at night, frequently skipping breakfast, quick eating, eating of hot foods excessively and over eating are positively correlated with GERD.[9] Looking into recent researches in dietary composition and metabolism, various evidences can be seen regarding this. It is said that dietary therapy is more commonly prescribed for acid peptic disorders. Dietary patterns including macronutrient composition and eating behaviour have been assessed.

  • Eliminating specific beverage categories- Acidic beverages, coffee, certain beer and wines are often hypothesised to worsen GERD
  • Spicy food as it is a direct irritant to oesophageal mucosa
  • Chocolates
  • High fat diets especially those which include fried or greasy foods -
  • High carbohydrate diets- Ingestion of disaccharide and starches are only partially absorbed in the small bowel, later undergoing fermentation by colonic bacteria which induce neurohormonal release and LES relaxation leading heart burn.

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  • Eating patterns - late night eating and untimely eating.
  • Ingestion of substances high in alcohol, heat, osmolality or smoke derived chemicals (Pitta Prakopakara) reduces the threshold of defence mechanisms or impairs mucosal resistance.

Samprapthi

The Nidana Sevana leads to Pitta Prakopa and Jataragnimandya, causing food ingested to become Shuktha, which lies stagnant in stomach. Any food consumed during this time induces Vidhagdhaavastha, which leads to Ajeerna Avastha, resulting in classic Poorva Roopas and Roopas.

The increased Amlatha or Vidhagdhatha in Amashaya is one of the key factors in Amlapitta where the Prakrutha Paithika Gunas that is needed for normal pachana is compromised and continually carries on due to Mandhagnithva. This is evidenced by the Samanya Lakshana that we see in different clinical cases of Amlapitta

Lakshanas

  • Hrillasa, Chardhi, Asyasravana, Amlika, Amlasyatha, Amlodgara, Vedana, Vrana, Ura-Udara Kantadaha, Jwara, Sarvangadaha, Udara-Adhmana, Shiroruja, Vidbhadha, Utsahahani
  • All of these Lakshana indicates an increase in Amla, Theekshna, Ushna, Visra, Sara, Drava Gunas in varying degrees and in various clinical scenarios of the same Roga
  • One can see both Lakshana of Ama, and Pitta Dushti

In modern science, there is a multifactorial connection to acid peptic disease. This includes transient lower oesophageal sphincter relaxations and pressure abnormalities, reflux of acid, bile, pepsin, and pancreatic enzymes, oesophageal mucosal injuries, impaired oesophageal clearance, delayed gastric emptying, and impaired mucosal defensive factors.

Ahara - For Swasthya Samrakshana and Vikara Prasamana

Amlapitta is a disease that can be easily prevented if we bring about specific kinds of modifications in our diet and regimens, as in the majority of cases, these contribute to it. The concept of prevention is also closely related to the Nidana Parivarjana.

Because, while antacids and acid suppressing medications are commonly used to treat symptoms for the sake of convenience and time savings, they can cause side effects such as hypersensitivity, alkalosis and constipation.[10] Avoiding the Nidanas and following the Pathya (dietary items, activities, and behavioural regimens that are beneficial for the body channels or systems with due respect to individual variations) is itself the Hethuvipareetha Chikitsa in Amlapitta. As the matter of concern here is Ahara, one should understand that it is not only the Swabhava and the regulation of it but also the Agnideepthi that should be considered here, as Amlapitta is a Roga that effects the quality of Agni. As Avipaka is the first Lakshana of Amlapitta, one should have a strict understanding of what to eat, when to eat, how much to eat, and how often to eat. To prevent and control hyperacidity, one should undertake all the measures to pacify Pitta. Along with the medicines, healthy dietary regimens should also be promoted.

From the Nidanas and Samprapti and all those branches where the pathological process of Amlapitta pervades its evident that diet plays an important role in it. So, in order to prevent or extinguish the brunt of the disease, regulations in the type of food that one is taking and not taking, regimens one is following and not following can bring about better prospective changes along with medicines. Various Aharas as Pathyas are stated and explained in various Ayurvedic classics specifically for Amlapitta and also for pacifying Pitta.

So, the physician has to judiciously go through each verse, comprehend it and encompass these dietary wisdoms according to the condition of the patient with the help of both Ayurvedic and modern principles. Because exploring non-pharmacological options can lead to better treatment strategies for Amlapitta due to various potential side effects associated with long use of certain drugs and therapies.

Adopting a dietary regimen conducive to eliminating Pitta Dushti can be done in two ways. One, by promoting gut health and two by tailoringthe type of diet specifically to decreasing the Lakshanas of Amlapitta. As for the first part, the management should have a comprehensive approach involving optimising the quantity of meals, its timing and macronutrient consumption. Establishing regular eating patterns is crucial.


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Oesophageal acid exposure may be more severe after consuming a high calorie diet that a low one with the same fat content. Because calorie density plays an important role in determining the severity of oesophageal acid exposure after a meal. At the same time, the percentage of fat content in one’s diet significantly impacts the frequency of reflux symptoms.[11]

Pathya Aharas mentioned in Amlapitta by different classics[12-15]

SNClasses of DietPathyaExplanation
1.CerealsRice of old Shali varietyLess starchy, easier to digest, reduces the risk of fermentation
WheatProvides steady energy release due to its complex carbohydrates avoiding sugar spikes & have high fibre content
2.PulsesMudga (green gram)Alkaline in nature, rich in fibre, improves gut motility
LentilRich in fibres, proteins, reduces acid reflux
3.VegetablesPatola, Vasthuka, Karavelaka, spinach, bitter gourd,Alkaline, helps in neutralising stomach acid, antioxidant properties reduce inflammation in gastric mucosa.
But should be consumed in moderation as it may stimulate acid secretion in sensitive individuals
CarrotAlkaline, rich in beta carotene and anti-oxidants that protect gastric lining
PumpkinLow in acid, high fibre content, rich in beta carotene & antioxidants that supports mucosal healing
AmlaRich in Vit C which strengthen gastric mucosa, reduce oxidative stress, alkaline
4.Milk products & drinksGogritha (in moderation)Rich in butyric acid which supports intestinal inflammation & reduces inflammation in gastric mucosa
Godugdha (good for temporary relief but mixed effects long term)Neutralises stomach acid temporarily due to its calcium content
ButtermilkNatural probiotic that promotes gut health, improves digestion, reduces inflammation
5.Sugarcane & its productsSugar, honey-
6.Cooked foodMeat & meat soup of animals and birds (good in moderation but depends on preparation & type)Lean meats are low in fat making them easy to digest (red meats are to be avoided)
Broths are rich in glycine & gelatin which promote mucosal healing and reduce inflammation
7.Adjuvant of foodAll Tiktarasa and edibles-
8.SpicesGarlicEven though it has antimicrobial and anti-inflammatory properties that support gut health, usually there are chances for it to irritate gastric mucosa
GingerNatural anti-inflammatory & carminative reducing bloating, acid reflux, improve gastric motility & prevent delayed gastric emptying
CloveAlkaline but high amount irritate the mucosa
TurmericReduces oxidative stress and inflammation
SaffronPromotes healing of mucosa
9.Roots & tubersBeet rootAlkaline, rich in antioxidants like betalains that protects gastric mucosa from oxidative damage
Sweet potatoAlkaline, high fibre content, rich in Vit A
10.NutsCoconut (good in moderation)Anti-inflammatory, protects mucosa
11.OilsCoconut oil, sunflower oil-
12.FruitsDadimaNatural antioxidant, high fibre content
AppleHigh pectin content that soothes digestive system, promotes gut motility
BananaNaturally alkaline, promote production of mucous in stomach which protects gastric mucosa
DatesHigh in fibre, high potassium content helps balance stomach acid and reduce bloating

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High fibre content foods, root vegetables such as sweet potatoes, carrots, beets, green vegetables such as asparagus, green beans are beneficial in general.

There have been various diet patterns that includes various fruits, vegetables, grains advised for people suffering from Amlapitta. But one should be cautious of the fact that when it comes to food for a Roga in which there is predominant Pitta Dushti, a general diet chart won’t do the purpose. Because individual alterations come to play in the pathology at different levels. These individualistic vulnerabilities should also be taken care of.

Conclusion

Amlapitta is a digestive disorder in which there is a major influence of diet and dietary patterns in its Samprapti. Dietary changes for Amlapitta include avoiding spicy, sour and fried foods as well as reducing consumption of alcohol and tobacco. Lifestyle modifications that can help manage Amlapitta include avoiding stress, getting sleep, regular exercise and maintaining a healthy weight.

Diet plays a crucial role in managing Amlapitta, emphasising the importance of consuming foods that are easy to digest, seasonal and it is also recommended to eat smaller, more frequent meals rather than larger ones. It is also important to get medical advice before making significant change to the diet or lifestyle as there are individual needs and concerns of efficiency and safety.

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4. Madhukosha commentary of Shrivijayarakshitha & Shrikantadatta. 6th ed. Varanasi: Chaukamba Sanskrit Sansthana; 1953. p. 336.

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9. De Giorgi F, Palmiero M, et al. Pathophysiology of gastroesophageal reflux disease. Acta Otolaryngol Ital. 2006 Oct;26(5):241-246. PMCID: PMC2639970; PMID: 1735925.

10. Fox M, Barr C, Nolan S, Lomer M, Anggiansah A, Wong T. The effects of dietary fat and calorie density on esophageal acid exposure and reflux symptoms. Clin Gastroenterol Hepatol. 2007;5:439-444. doi: 10.1016/j.cgh.2006.12.013. PMID: 1735925.

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14. Kshemraj Shrikrishnadas. Harit Samhitha. Shrivanketshwar Mudralaya Publication; 1954. p. 371.

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