Dietary Habits Fuelling Cancer in Kashmir

As the serene valley of Kashmir face a silent health crisis, dietary choices emerge as a significant, yet overlooked, contributor to rising cancer cases. Several recent studies suggest that dietary habits may be a significant contributor to this troubling trend. In this article, we explore how unique Kashmiri food practices may influence cancer rates and discuss potential dietary interventions aimed at improving public health outcomes in the region.

Dietary Patterns in Kashmir and Their Health Implications

Kashmiri cuisine is distinct in its flavors and preparation techniques. While celebrated for its richness and deeply rooted in tradition, certain Kashmiri food practices may unknowingly be contributing to the rising rates of certain cancers:

1. High Salt Consumption: A notable feature of Kashmiri cuisine is its high salt content, especially through traditional staples like Noon Chai- a salty tea widely consumed across the region. High salt intake has been directly associated with an increased risk of gastric cancer as it can damage the gastric lining, making it more vulnerable to cancerous changes over time.
2. Red Meat and Processed Foods: Kashmiri diets commonly include substantial amounts of red meat, often grilled or barbecued. Studies show a strong link between high consumption of red and processed meats and an increased risk of colorectal cancer. The International Agency for Research on Cancer (IARC) classifies processed meats as carcinogenic, noting that consuming 50 grams daily can increase colorectal cancer risk by about 18%.
3. Pickled and Smoked Foods: The tradition of consuming pickled vegetables and smoked meats is also prevalent in Kashmir. These foods may contain nitrosamines- chemicals identified as carcinogenic. Research consistently finds a higher incidence of gastric cancer associated with diets rich in pickled and smoked foods due to their chemical composition and preservation methods.
4. Low Intake of Fruits and Vegetables: Despite the availability of fresh produce, Kashmiris tend to consume fewer fruits and vegetables, which are crucial sources of antioxidants and fiber- key components in cancer prevention. Low fiber intake has been closely associated with increased risks of colorectal cancer.
5. Sun-Dried Vegetables: Sun-drying vegetables is another traditional practice in Kashmir. However, exposure to UV light during drying can lead to fungal contamination and the production of aflatoxins- substances that are known to be carcinogenic.

Cancer Incidence Trends in Kashmir

Data from recent years highlights a troubling rise in cancer rates in Kashmir, with gastric cancer being particularly prevalent among men, and breast cancer among women:

Gastric Cancer: High rates of gastric cancer in Kashmir have been linked to diets high in salt, the consumption of hot foods, and the prevalence of  ‘Helicobacter pylori’  infections, which are often associated with high salt intake.

Colorectal Cancer: Colorectal cancer rates are also climbing, particularly among younger populations, a worrying trend as cancer in younger individuals tends to be more aggressive.

Breast Cancer: The incidence of breast cancer among Kashmiri women is on the rise, attributed to a mix of genetic predisposition and lifestyle factors.

Global Insights and Context

The dietary habits observed in Kashmir echo broader trends worldwide, where food choices significantly affect health outcomes. Research globally aligns with findings from Kashmir, highlighting processed and red meat consumption as contributors to various cancers:

A comprehensive global review underscores a strong link between ultra-processed foods and an overall elevated cancer risk. Many of these foods contain additives and preservatives with carcinogenic properties. Similar studies affirm that high red meat intake is associated not only with colorectal cancer but also with increased stomach cancer incidence across diverse populations. These global insights underscore the urgency of addressing dietary practices in public health efforts to mitigate cancer risk.

Recommendations for Cancer Prevention in Kashmir

Tradition and health  need not be mutually exclusive; through small, mindful changes in dietary habits, Kashmiris can protect their cultural heritage while embracing better health. To help reduce cancer rates in Kashmir, the following preventive measures could be considered:

1. Promote Dietary Education: Increasing public awareness about healthy food choices could help reduce risks associated with traditional diets. Health campaigns should emphasize the benefits of integrating fruits, vegetables, and whole grains into daily meals.
2. Encourage Salt Reduction: Lowering salt consumption can significantly improve gastric health. Local initiatives might promote lower-salt alternatives to retain flavor while enhancing health.
3. Advocate for Meat Moderation: Limiting red meat intake and encouraging leaner protein sources like fish or legume es can reduce colorectal cancer risks.
4. Strengthen Food Safety Regulations: Enhanced regulation around food adulteration and contamination can ensure safer food practices, reducing carcinogenic exposures.
5. Regular Health Screenings: Encouraging routine health check-ups can help with the early detection of cancers, greatly improving outcomes.

Author is a Cancer Researcher working at the Department of Bioengineering and Biosciences, LPU & Department of Clinical Biochemistry, University of Kashmir. Also a member of the American Association for Cancer Research (AACR) and the American Society of Clinical Oncology (ASCO).