Pandu Roga is a disease described extensively in Ayurvedic classics and is characterized primarily by pallor of the body along with symptoms such as fatigue, weakness, dyspnea, anorexia, and diminished vitality.1,2,3 The clinical presentation of Pandu closely resembles anemia described in modern medicine. Anemia remains a major global public health problem affecting approximately one-third of the world's population, particularly women and children.4,5 Ayurveda considers improper dietary habits, impaired digestive fire (Agnimandya), and vitiation of Doshas as the main etiological factors responsible for the development of Pandu.1 These factors lead to the depletion of Rasa Dhatu and improper formation of Rakta Dhatu. Although several herbal and Herbo-mineral formulations are described for the treatment of Pandu, dietary management is emphasized as a fundamental therapeutic principle. The concept of Nidana Parivarjana (avoidance of causative factors) and Pathya Ahara (wholesome diet) is highlighted in classical Ayurvedic texts as an essential component of treatment. 1,2,3 The present review aims to analyze the role of supportive dietary management in Pandu Roga and correlate Ayurvedic dietary recommendations with modern nutritional principles for anemia management. Proper dietary practices not only improve digestive function but also enhance the absorption and bioavailability of essential nutrients required for hemoglobin synthesis and erythropoiesis.6,7 Integrating Ayurvedic dietary guidelines with modern nutritional approaches may offer a holistic and sustainable strategy for the treatment of Pandu Roga.8
Jadhav C.1*, Rao V.2, Pathrikar A.3, Dhagai H.4 (Mon,) studied this question.