A case control study to Evaluate the role of Samyoga Viruddha of milk in commonly used food preparation of North India as a risk factor in development of Vicarcika (Eczema)

Abstract:

Nutrition is the fundamental element necessary for the maintenance of life for all organism. It is the important factor in the attainment of good health. With unhealthy eating habits being a contributing factor to disease. Consuming healthy food not only supports proper digestion, but also enhances mental and physical strength. The study of now food interacts with other foods is a developing field in the present time. The combination, preparation methods and timing of consuming food can alter its properties and subsequently affect the benefits derived from it.

Aim:

To conduct a survey study on patients of Vicarcika (Eczema) and impact of their food consumption habits related to milk combination.

Objectives:

To study the influence of incompatible milk combinations on manifestation of Vicarcika (Eczema).

To understand the frequency of incompatible milk combination impacting on Vicarcika (Eczema).

To find out different foods or ingredients combined with milk and reported adverse reactions or discomfort associated with specific milk combinations.

Material and Methods:

The minimum no. of 152 patients of diagnosed Vicarcika (Eczema) and 152 healthy volunteer will be enrolled from the screening OPD of Shri Dhanwantry Ayurvedic Medical College & Hospital, Sector 46B, Chandigarh. The dietary regime of milk of the patient will be assessed based on pre-designed questionnaires. The questionnaire will include information about daily routine and milk dietary history of the patient. Questionnaire will be prepared from Brhat-trayi and it will be closed ended.