Original Research Article
Year: 2022 | Month: January-March | Volume: 7 | Issue: 1 | Pages: 289-299
DOI: https://doi.org/10.52403/ijshr.20220143
Use of Katlu, a Traditional Food for Lactating Mothers: A Study of Three Generations of Gujarati Women
Neeta Raval1, Aditi Goyal2, Shobha A. Udipi3, Rama Vaidya4
1Practising Dietitian, Mumbai, India.
2Project Associate & Nutritionist, Kasturba Health Society’s Medical Research Centre, Mumbai, India.
3Research Director & Head, Kasturba Health Society’s Medical Research Centre, Mumbai, India.
4Hon. Director, Div. Of Endocrine and Metabolic Disorders, Kasturba Health Society’s Medical Research Centre, Mumbai, India.
Corresponding Author: Aditi Goyal
ABSTRACT
Background & Aim - ‘Katlu’ or ‘Battrisu’ is a traditional Gujrati preparation consisting of 32 herbs and is given to lactating mothers. With globalization and exposure to varied cuisines, diet patterns in urban areas in India have changed considerably. Therefore, this study was undertaken to determine whether consumption of ‘katlu’ and knowledge about it, has changed over three generations.
Methodology - Practices related to ‘katlu’ consumption were examined across three generations within the same family; lactating mothers (n = 79), their mothers/ mothers-in-law (n = 77), and their grandmothers/ grandmothers-in-law (n = 57). Participants were recruited by snowball sampling from three cities – Mumbai, Maharashtra state, and Junagadh and Ahmedabad in Gujarat State.
Results - More than half of participants from all three generations were aware of ‘katlu’ and knew how it is prepared. Among the participants, 98.2% of new mothers and all participants from the two older generations had a favourable opinion about ‘katlu’. Percent participants who consumed ‘katlu’ were slightly higher among grandmothers (70.9%) as compared to 64.9% mothers/ mothers-in-law and 65.8% new mothers.
Conclusion - These results suggest a declining trend for consumption. There is a need for further research into the medicinal benefits of ‘katlu’ and other such herbal preparations and to bring this knowledge to consumers and create public awareness about their benefits.
Keywords: katlu, battrisu, lactation, galactagogues, polyherbal formulation, traditional food.