Abstract

AN OBSERVATIONAL CASE CONTROL STUDY OF FERMANTED FOOD AS THE ETIOLOGICAL FACTOR OF AMLAPITTA

Dr. Nikhil S. Pujari*, Dr. Prakash Mane, Dr. Pankaj R. Nilpwar and Dr. Sanjay Babar

Abstract

Disease and sufferings have become fundamental attributes of human being since time immemorial. Due to urbanization and change of life style people are inviting many health problems, Amlapitta being one among them with prevalence as high as 20% in Indian Population. It is a very common disease affecting almost all the human beings in more or less severity. Increased pace of life, stress as well as changes in foods {eating of stale fermented food like Dosa, Uttapa, Idli, Bakery foods, excessive intake of oily foods and fast foods} and food habits have contributed to the increased incidence of Amlapitta.

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