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A DIETETIC APPROACH IN THE
MANAGEMENT OF
EKAKUSTHA(PSORIASIS)
Vd. Krishna H. Thanki
M.D., Ph.D.(Panchakarma)
Deputed Assistant Professor
Dept. of Panchakarma
Govt. Ayurved College,
Junagadh
INTRODUCTION
• Ayurved clearly state that there is a strong relationship
between diet and dermatological disorder At various level of
their etio-pathogenesis and treatment out come.
• Diet has long been associated with skin health, beauty,
integrity And Aging through multiple pathways and co-factors
implicated in skin biology.
• The onset and clinical course of various common skin diseases
especially psoriasis have been suggested to be critically
affected by nutrition patterns and habits.
IMPORTANCE OF AHARA
Ahara
Nidra
Brahmacharya
AIMS & OBJECTS
• To study the etiological factors especially Aharaj
Hetu in the manifestation of Eka kustha (Psoriasis)
• A diagnosed cases of Eka kustha (Psoriasis) who were
attended the OPD & IPD of Dept. of Panchakarma of Govt.
Ayurved college, Junagadh, were selected for present study.
• Random sampling method was adopted for the selection of
patients.
• Total 89 patients were screened for the present study.
MATERIAL & METHOD
DEMOGRAPHIC DATACategory Percentage
AGE 21 – 30 yrs 15.73
31 – 40 yrs 29.21
41 – 50 yrs 22.47
51 – 60 yrs 22.47
61 – 70 yrs 10.11
SEX Male 46.06
Female 53.93
RELIGION Hindu 66.29
Muslim 24.71
others 8.98
OCCUPATION Housewife 32.58
Service 17.97
Business 19.10
Labor 16.85
Student 6.74
Retired 6.74
CHIEF COMPLAINT n PERCENTAGE
MAHAVASTU 89 100
SWEDA 30 33.70
MATSYASHAKLOPAMA 89 100
KRISHNA ARUNA
VARNA
89 100
SRAVA 59 66.29
VEDANA 20 22.47
KANDU 80 89.88
RUKSHATA 79 88.76
DAHA 64 71.91
MANDAL 89 100
CONTI….
DIET
VEGETARIAN 59 66.29
MIXED 30 33.71
DIETARY HABIT n PERCENTAGE
SAMSHANA 19 21.34
ADHYASHANA 38 42.69
VISHAMASHANA 32 35.95
CONTI….
CONTI….
DOMINANT RASA IN
THE DIETn PERCENTAGE
MADHURA 31 34.83
AMLA 53 59.55
LAVANA 49 55.05
KATU 39 43.82
TIKTA 11 12.35
KASHAYA 2 2.24
CONTI….
DOMINANT GUNA IN
DIETn PERCENTAGE
GURU 46 51.68
LAGHU 38 42.69
SHITA 28 31.46
USHNA 56 62.92
SNIGDHA 4044.94
RUKSHA 31 34.83
AHARAJ NIDANA n PERCENTAGE
VIRUDDHAHARA 69 77.52
ADHYASHANA 49 55.05
ATYASHANA 29 32.58
ASATMYA AHARA 06 6.74
CONTI….
VIRUDDHAHARA n PERCENTAGE
SANYOGA &
VIRYA66 74.15
KRAMA 46 51.68
MATRA 29 32.58
SANSKARA 28 31.46
AVASTHA 21 23.59
CONTI….
MITHYAAHARA n PERCENTAGE
UDAD 33 37.07
MULAK 38 42.69
ATI DAHI 48 53.93
SOUR FOOD 20 22.47
PICKLE 42 47.19
FAST FOOD 36 40.44
COLD DRINKS 25 28.08
USHNA & TIKSHNA 50 56.17
VIDAHI 37 41.57
ATI SNIGDHA 21 23.59
CONTI….
DISCUSSION
Dietary Habit:
Maximum patients were doing Adhyashana and
Vishamashana which ultimately leads to
Agnimandy and Ama formation
Root cause of Kusthauttpati
Dominant Rasa in Diet:
Dominant Rasa in the diet of patients in this series was Amla, Lavan, Katu
Provoke Pitta
Vitiate Rakta
CONTI….
Dominant Guna in Diet:
Ushna Guna Vitiation of Pitta, and in turn
to lead Raktadusti
Guru & Snigdha Agnimandya, delayed
Aharapaka Prakriya, Ama formation and
Rasadusti
CONTI….
Aharaj Nidana:
In present study maximum number of patient were takingViruddhahara followed by Adhyashana and Atyashana.
Adhyashana:
According to Astang Samgrah(Su) 4 Yaam is the time of fooddigestion.
According to classical definition, eating before 12 hours of previousmeal is Adhyashana.
As defined by Hemadri, eating before 4 hours of previous meal isAdhyashana.
CONTI….
Atyashana:
taking excessive amount of diet is called Atyashana
Acharya charak said that Atimatra Ashan is,
“Amapradoshahetu”, Ahita bhojana when taking in
excess (Atimatra) and at improper time leads to dusti
of Annavaha Srotas and also disturb the
Pakaprakriya.
CONTI….
Viruddhahara:
Agnimanya leading to Amavisha.(Ch. Su. 26/84)
Utklesha of Tridosha but do not expel them out of the body.(Ch.Su.26/85)
Deha Dhatubhi Virodhmapadhyante
Chakrapani – It causes Dusti of Dosha and Dhatu
Gangadhara – It causes Nash(destruction) of Dhatu
Srotorodha in different Srotas of the body. (Ch. Su. 26/82)
CONTI….
FOOD INCOMPATIBILITIES IN TODAY'S PERSPECTIVE
Green tea or black tea and milk
Tea contains flavonoids called catechins, which have many beneficial effects on the
heart. When milk is added to tea, then a group of proteins in milk, called caseins, interact
with the tea to reduce the concentration of catechins. So avoid tea and milk
together.[Brown PJ, Wright WB. An Investigation of the interactions between milk
proteins and tea polyphenols. J Chromatogr. 1963;11:504–14. [PubMed]]
Milk and yoghurt interaction
As you know consuming both together can precipitate milk inside the stomach that
may irritate and induce vomiting. So avoid milk and yoghurt together.
Tea and garlic
Tea contains anticoagulant compounds called coumarins. When combined with garlic
(that also has anticlotting properties), they may increase the risk of bleeding. So, better
to avoid tea and garlic together.[Engdal S, Nilsen OG. In vitro inhibition of CYP3A4 by
herbal remedies frequently used by cancer patients. Phytother Res. 2009;23:906–
12. [PubMed]]
CONTI….
Pomegranate juice and grapefruit juice
Pomegranate juice and grapefruit juice, are both known to block the cytochrome P450 3A4
enzyme systems in the intestines and increase blood levels of many medications you are taking.
Taking these two juices together may synergize the above action.[7Hidaka M, Okumura M, Fujita
K, Ogikubo T, Yamasaki K, Iwakiri T, et al. Effects of pomegranate juice on human cytochrome
p450 3A (CYP3A) and carbamazepine pharmacokinetics in rats. Drug Metab Dispos.2005;33:644–
8. [PubMed]]
Sanskara Viruddha
Deep frying of potatoes can develop toxic substances, such as acrylamide, which can prove to be
carcinogenic.[9Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. Acrylamide: A cooking
carcinogen? Chem Res Toxicol. 2000;13:517–22. [PubMed]]
Eating potato chips regularly is Sanskara viruddha. It is also mentioned in Ayurved text that
heating honey isSanskar Viruddha. Honey that is available in the market is Agmark honey and this
honey is strongly heated before packaging. It is very important to find the relevance about why we
must not heat honey.
Mithya Ahara
Mithya Ahara means improper diet. According to Vijayrakshita, the diet opposite to
„Ashta Ahara Vidhi Visheshayatanani‟ is designated as „Mithya Ahara‟.
Charaka has described eight factors determining the utility of food they are called
as „Aharvidhi Visheshayatanani‟. They are Prakruti, Karana, Samyoga, Rashi,
Desha, Kala, Upyoga Samstha and Upayokta. These eight factors give rise to
beneficial or harmful effects. Habitual intake of things in proper way may more
useful but in improper way they are always harmful. So they should be avoided.
Mitya Ahar deranged the digestive power of Jatharagni and cause Dushti of
Grahani. Thus the food doesn‟t get digested properly leading to production of Ama.
As grahani is also dushita, Ama undergoes purification, Amavisha is produced.(Ch.
Chi. 15/42-44). So along with Kustha other diseases which can be formed due to
Ama, Amavisha and Grahanidusti etc. may coexist psoriasis, psoriatic arthritis,
crohn disease, ulcerative collitis, dematological enteropathy have been reported.
CONTI….
Grains- Shali rice (Oriza sative Linn)/ Shastika rice/ Koradoosh (Paspalum serobiculatum Linn.)/
Shyamak (Echinochlova frumentacea Linn)/ uddalak (wild variety of Paspalum serobiculatum
Linn).The above five varieties of grain should be old and matured, it may use individually or
mixed form as per the patient inclination.
Grain should be boiled
Mixed as per the patient inclination with the soup or decoction of; mudga (Phaseolus radiatus
Linn.) or Arahar (Canjanus cajan Linn.), Nimba (Azadirachta indica A. guss)
Boiled Grain +Soup may mixed with sufficient quantity of medicated ghee prepared from
Mandukaparni (Centella asiatica Linn or Hydrocotyle asiatica Linn.), Avagulga (Psoralea cordifolia
Linn), Atarushak (Adhatoda vasika Neos) and flower of Arka (Calatropic procera). Or as per the
patient inclination oil (mustered oil- Brassica compeastris Var.) of the above four medicines may use.
Not only that, medicated Ghee with the grain like
Chakramarda (Cassia tora Linn), vegetables like Patola (Trichosanthes dioica Roxb), Vartaku
(Solanum melogena Linn.) or other which having the dominancy of Tikta Rasa (bitter taste) may use
for this purpose. Similarly the fried Patola, Vartaku may place in the dish.
Those are non-vegetarian they may be given -Flesh of Jangala (non aquatic) animals devoid of fatty
matter from it.
Khadir (Acassia catechu willed) decoction may be given for drink
AHARA WHICH IS ADVISED IN EKA KUSTHA
THANK YOU ALL
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