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@article{194136,
        author = {Yadlapure Vijaylaxmi and Dr. Suchitra Kalyanshetty and Dr. Shilpa Nimbal},
        title = {Viruddha Ahara (Dietary Incompatibility) in Ayurveda: A Review of Concept and Clinical Implications},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {2774-2776},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=194136},
        abstract = {Viruddha Ahara (incompatible diet) is an important concept described in Ayurvedic literature that explains the harmful effects of improper food combinations, processing methods, quantity, and dietary habits. The term Viruddha refers to substances that are antagonistic to the body tissues and disturb the equilibrium of Doshas and Dhatus. Continuous consumption of such incompatible dietary combinations leads to Dosha aggravation, Srotodushti, and development of various diseases. Classical texts such as Charaka Samhita and Ashtanga Sangraha describe numerous examples of incompatible food combinations and their pathological consequences. The present review aims to analyze the concept of Viruddha Ahara based on classical Ayurvedic texts and highlight its relevance in modern lifestyle practices. Understanding this concept plays a crucial role in preventive healthcare and effective disease management.},
        keywords = {Viruddha Ahara, incompatible diet, Ayurveda nutrition, Dosha imbalance, lifestyle disorders},
        month = {March},
        }