When Food turns into Disease!
Srinagar, Nov 4: Amidst the concerns regarding unhygienic food items in J&K, and the health outcomes of consuming unsafe foods, a day-long Food Safety and Health Conclave was organised at Sher-i-Kashmir Institute of Medical Sciences (SKIMS). The event saw medical experts, agricultural scientists, food safety department, and others putting their heads together to forge a blueprint for healthier food systems here.
The event was a joint venture of SKIMS and Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Kashmir). The discussions dissected the "hidden burden" of unsafe food, from microbial contamination and chemical adulterants to regulatory gaps. The experts underlined that foods can become silent drivers of chronic diseases and public health crises.
Prof Ashraf Ganaie, Ex-Officio Secretary to Government and Director SKIMS, said that Public Health was of utmost priority to the Institute and it was closely linked to the quality of the food being consumed. He said health consequences of unsafe food were discussed threadbare by experts, including noted medical professionals. “A White paper is being prepared based on the discussions that we had today,” he said. He said the White Paper will be submitted to the Government, as sought by Chief Minister Omar Abdullah in a meeting over a month ago. “Following the unhygienic meat crisis in August, the Hon’ble CM had with the departments and urged that locally relevant standards and guidelines for safe food be prepared,” he said. He said the White Paper will serve as a guidebook for policymakers and enforcing agencies. Prof Ganaie said that unsafe food items have serious health consequences, and it is our endeavour to make these food items safe for the public,” he said.
Prof Shariq Rashid Masoodi, former head of the department of endocrinology at SKIMS, gave an illuminating talk on food-related health concerns. He said that food could become the cause of the disease, a slow killer, and as health professionals and policy influencers, it was important that public health is safeguarded from such risks. He said globally, one in every 10 people fall sick from unsafe food.
The experts also discussed the relationship between food and certain cancers, while highlighting that some belts in Kashmir have a high incidence of stomach cancers.
Common adulterations, like used tea leaves being repackaged with chemical enhancements, being a cause of liver disorders; adulterated and reused edible oils causing cancers; heavy metal contaminations in food through artificial colors, and their health effects were discussed in detail.
President AIIMS Kalyani said slow residual pesticide exposures were creating health hazards and were a more grave concern than any sudden high-dose poisoning. “Contaminations in foods can lead to severe health issues in children, including detriments to growth,” he said. He stressed the need to build societal awareness through coordinated efforts of scientists, policymakers, religious institutions, and media.
Some of the discussions that took place in the day were Public Health & Regulation, the Hidden Burden of Unsafe Food, and Clinical Frontiers, with experts exploring the physiological toll of adulterated foods. The attendees were taken on a visual tour of pesticide residues and preservatives infiltrating everyday diets, exacerbating conditions like diabetes and cancer. On the production side, Agriculture & Production, scrutinized unsafe farming practices.
