Abstract

FOOD ADULTERATION AND ITS HEALTH IMPACTS: AN AYURVEDIC PERSPECTIVE ON PREVENTION AND MANAGEMENT

Dr. Jayashree Rangnath Kolhe*, Dr. Jyoti Balwant Choure and Dr. Nishant Gopal Ingle

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Abstract

Food adulteration, the practice of adding inferior or harmful substances to food, poses a significant public health risk, leading to a range of acute and chronic health problems. This article explores food adulteration and its health impacts from an Ayurvedic perspective, integrating traditional and modern approaches to prevention and management. Ayurveda, an ancient system of medicine, emphasizes the consumption of pure and wholesome food to maintain health and prevent diseases. It views adulterated foods as toxic substances that can disrupt the body's Dosha balance, cause the accumulation of Ama (toxins), and lead to various health disorders. This article outlines the types and health impacts of food adulteration, Ayurvedic concepts related to food purity, and preventive measures from both Ayurvedic and modern perspectives. It also highlights Ayurvedic management strategies, including detoxification techniques and Rasayana therapy, to mitigate the effects of consuming adulterated food. A combined approach integrating Ayurvedic and contemporary practices is suggested as an effective strategy to safeguard public health against food adulteration.

Keywords: Food adulteration, Ayurvedic perspective, Health impacts, Dosha imbalance, Ama (toxins), Prevention strategies, Agada Tantra, Detoxification, Rasayana therapy.