Ayurveda, the ancient science of life, accords Aahara (diet) the status of a fundamental pillar (Upastambha), essential for sustaining health and preventing disease. The classical objectives-Swasthasya Swasthya Rakshanam (preservation of health) and Aturasya Vikara Prashmanam (management of disease)-highlight diet as both preventive and therapeutic. Dietary principles are framed around Prakriti (constitution), Agni (digestive fire), Ritu (season), Desha (habitat), and Satmya (adaptation), underscoring the personalised and context-specific nature of nutrition. Modern nutritional science, though primarily reductionist in its focus on nutrients, metabolism, and caloric balance, increasingly recognises the importance of diet quality, seasonality, gut health, and individualised nutrition. This convergence echoes Ayurveda’s holistic perspective, where food is not only sustenance but also medicine (Mahabhaishajya). This review explores classical Ayurvedic dietary concepts-including Pathya–Apathya (wholesome and unwholesome foods), Shadrasa (six tastes), Ahara Vidhi Visheshayatana (rules of eating), Viruddhahara (food incompatibilities), Dvadasha Ashana Pravicharana (twelve dietary considerations), and the mind-diet connection (Sattvic, Rajasic and Tamasic foods) in the light of contemporary nutritional research. Emphasis is placed on digestion (Agni), metabolic regulation, and lifestyle-associated disorders such as obesity, diabetes, and cardiovascular disease. By integrating the preventive, personalised, and holistic framework of Ayurveda with evidence-based nutritional science, a more comprehensive model of dietary health emerges. Such an approach offers sustainable strategies for health promotion, disease prevention, and restoration of balance between body, mind, and environment, thereby bridging timeless wisdom with modern science.
Saini et al. (Mon,) studied this question.
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