Dietary Principles of a Wholesome Diet in Prameha: In the Purview of Diabetes Mellitus – A Classical Ayurvedic Review

Abstract

Introduction: Prameha, a metabolic disorder broadly correlated with diabetes mellitus, is a chronic condition described in Ayurvedic texts that arises from Kapha aggravation and Medas accumulation due to improper diet and lifestyle. Pathya Āhāra (wholesome diet) plays a crucial role in the onset, progression, and management of Prameha, with classical authors emphasizing that appropriate dietary regulation itself can act as a primary therapeutic measure and prevent complications.

Methods: Classical Ayurvedic texts—Caraka Saṃhitā, Suśruta Saṃhitā, and Aṣṭāṅga Hṛdaya—were reviewed for descriptions of Pathya and Apathya in Prameha. Dietary principles were extracted with emphasis on Rasa (taste), Guṇa (qualities), and Vīrya (potency), rather than enumerating individual food items.

Results: Foods that are laghu (light), rūkṣa (dry), and predominantly kaṣāya, tikta, and kaṭu in rasa are considered beneficial in Prameha due to their capacity to alleviate Kapha and Medas. Conversely, foods that are snigdha (unctuous), guru (heavy), and excessively madhura in nature—including fresh cereals, curd, and certain types of meat—are contraindicated, as they contribute to disease progression.

Discussion: The Ayurvedic principles of Pathya Āhāra promote metabolic balance through light, dry, and astringent dietary patterns, which parallel contemporary low–glycaemic load diets known to improve insulin sensitivity in type 2 diabetes mellitus. This review synthesizes classical Ayurvedic references to delineate the foundational principles of Pathya Āhāra in the management of Prameha.