Exploring Peya Kalpana as an Adjuvant Therapy for Dehydration: An Integrative Ayurvedic Perspective

Dehydration is a common clinical condition resulting from an imbalance between fluid loss and fluid intake, leading to disturbances in water and electrolyte homeostasis. It frequently occurs in conditions such as diarrhoea, fever, vomiting, excessive perspiration, and inadequate fluid consumption. Ayurveda emphasizes the importance of Ahāra (diet) as both a preventive and therapeutic measure in disease management. Among the various Kṛtannā Kalpanā described in Ayurvedic literature, Peya Kalpanā is regarded as a light, easily digestible, and nourishing dietary preparation suitable for individuals with impaired digestion and depleted strength. The present conceptual study aims to explore the role of Peya Kalpana as an adjuvant dietary intervention in the management of dehydration through an Ayurvedic and contemporary scientific perspective. Classical Ayurvedic texts describe Peya as beneficial in conditions such as Jvara, Atisāra, Agnimāndya, and Dhātukṣaya, where restoration of hydration, nourishment, and digestive function is essential. Analysis of its Rasapañcaka reveals properties that support Agni, replenish bodily fluids, and promote tissue nourishment without imposing digestive burden. From a modern nutritional viewpoint, rice-based Peya provides water, easily absorbable carbohydrates, and trace electrolytes that facilitate intestinal fluid absorption through sodium–glucose co-transport mechanisms, resembling the principles of oral rehydration therapy. In addition to fluid replacement, it contributes to energy restoration and gastrointestinal recovery. Thus, Peya Kalpana represents a simple, economical, and physiologically compatible dietary measure that can support the management of mild to moderate dehydration. The integration of classical Ayurvedic principles with contemporary understanding highlights its potential significance as a natural rehydrating and restorative intervention.