Health professionals are alerting people about a possibly dangerous dish one mouthful could cause cancer risk.
Losing both parents to liver cancer connected to this common lunch, Dr. Narong Khuntikeo is working with scientists, medics, and anthropologists to fight what he calls to as a “silent killer. Years of travel in Thailand’s rural northeast have gone toward teaching locals about the dish’s health concerns.
“It represents a major health challenge in this area,” Dr. Khuntikeo said in an Agence France-Presse interview. “But many still don’t know the dangers since the victims usually die silently, like leaves blowing to the ground.”
To test locals for parasites, Dr. Khuntikeo and his team have traveled into Isaan, one of the most underdeveloped parts of the nation.
Their results expose alarming health numbers. According to a story by The Guardian, in one specific screening about one-third of individuals had liver problems and there were four cases that begged questions about malignancy.
48-year-old Kalasin province villager Thanin Wongseeda said he had eaten a particular traditional meal since infancy. He said he would henceforth avoid eating it even though his tests revealed no indication of malignancy.
Although some members of the community are appreciating Dr. Khuntikeo’s projects, there is still clear opposition. Local health authorities are running educational initiatives meant to increase younger population awareness of these health hazards.
Older generations are dubious even with the startling numbers. “Well, there are many ways to die,” Dr. Khuntikeo observed. But I find that answer unacceptable.
Particularly in the Isaan area, millions of Thais have a great respect for koi pla, a classic meal made from raw fish marinated with a vivid combination of lime and spices. Usually savored for its freshness and distinctive taste, this savory treat is a mainstay of local cuisine. Still, eating koi carp exposes major health hazards, as The Guardian has found. Public health is seriously threatened by the dish’s potential for harbouring parasites connected to a particular kind of liver cancer. With up to 20,000 Thais thought to die annually from this illness, understanding of food safety issues in regard to traditional cuisine is clearly vitally needed.
Leading an effort to inform people about cholangiocarcinoma, or bile duct cancer, is Dr. Khuntikeo. A liver fluke, a parasitic flatworm common in Mekong area freshwater fish, is usually the origin of this kind of malignancy. Charities aimed targeting cholangiocarcinoma claim that survival rates for this malignancy rank among the lowest without surgical intervention. Although doctors advise fried the fish mixture to lower health concerns, many residents are opposed since they think it compromises the real taste of the food. Farmer from Khon Kaen province Boonliang Konghakot said, “I used to merely gather fish from the pond. Eating it uncooked is really handy.
Positively, younger generations are beginning to show more awareness and knowledge of the hazards connected to this cherished dish. People are realizing more and more the possible environmental effects and health risks connected to its consumption. Younger people seeking to make wise decisions in line with their beliefs and health objectives show a change in priorities reflected in this developing consciousness. They are so more prone to investigate other choices and advocate environmentally friendly eating habits.