ABSTRACT

The concept of Viruddha Ahara (incompatible diet), described in Charaka Samhita, refers to food combinations that disrupt physiological balance and contribute to disease. This study explores its relevance as a dietary trigger in Irritable Bowel Syndrome (IBS) by correlating classical Ayurvedic principles with modern pathophysiological mechanisms. Ten commonly consumed incompatible food combinations were identified and classified according to classical types of Viruddha Ahara. Each was analysed for its effects on digestive enzyme activity, gut microbiota, and metabolic byproduct formation. The findings demonstrate that such combinations lead to digestive incompatibility, resulting in delayed gastric emptying, fermentation, and dysbiosis of the gut microbiota. Biochemical alterations, including the formation of advanced glycation end-products (AGEs) and hydroxymethylfurfural (HMF), contribute to increased intestinal permeability, low-grade inflammation, and altered motility. These mechanisms closely parallel the clinical features of IBS, including abdominal pain, bloating, and irregular bowel habits, and show strong similarity with the Ayurvedic condition Grahani. The study suggests that Viruddha Ahara may act as a chronic dietary stressor affecting the gut–brain axis and intestinal homeostasis. Integrating these traditional dietary principles with contemporary understanding of food intolerance and microbiome interactions may offer a holistic approach to the prevention and management of IBS. Keywords- Viruddha Ahara, Grahani. IBS, dietary incompatibility, gut microbiome.