A REVIEW – AMLAPITTA (HYPERACIDITY)

Dr. Rajnandini S. Deshmukh*, Dr. Sanjeevkumar Bagore, Dr. Kunal Gawande and Dr. Mayur Mukund

ABSTRACT

Amlapitta, or hyperacidity, is a prevalent disorder of the gastrointestinal tract, primarily linked to an imbalance in digestive fire (agni). This condition arises when the sour qualities of gastric juice (pachak pitta) increase due to a lack of balance. Amlapitta is recognized as a Tridoshaja disease, influenced by multiple doshas, although Acharya Kashyapa notes the role of all three doshas, while Madhavkara emphasizes the predominance of Pitta. Interestingly, Acharya Charak does not categorize Amlapitta as a distinct ailment but includes it as a symptom of Grahani, which refers to digestive disturbances. In Ayurveda, many disorders stem from impaired agni. Modern lifestyle changes such as the consumption of processed foods, fast foods, and variations in cooking methods along with stress and anxiety, have contributed to the rising incidence of this condition. Individuals who use tobacco, alcohol, or consume excessive salty packaged foods are particularly susceptible. From a modern medical perspective, Amlapitta correlates with hyperacidity, defined as an elevated level of acid in the stomach. The stomach produces hydrochloric acid, essential for digestion, but an excess can lead to complications, categorized in medical terms as Acid Peptic Disorder (APD). Thus, Amlapitta is a common condition worldwide, reflecting a broader concern regarding gastrointestinal health.

Keywords: Amlapitta, Hyperacidity, Annavahasrotas, Agni, Pachak Pitta etc.