Dr Vishal Rao, an oncologist and head and neck surgeon at the HealthCare Global (HCG) Cancer Center in Bangalore, highlights the growing concern over food safety in India and its link to cancer.

Dr Rao recalls a 45-year-old patient who lived healthily — regular exercise, balanced diet, no addictions — yet was diagnosed with stomach cancer. It’s clear: even healthy lifestyles can’t always protect us from hidden carcinogens in our food. And this demands urgent attention.

How safe is our food? India ranks high among countries with rejected agricultural exports due to pesticide residues and contamination. If food exports undergo such strict scrutiny, how safe is the food we consume locally? Here’s a closer look at key concerns that might be putting your health at risk:

Pesticides: Farmers may unknowingly overuse pesticides, leading to harmful residues in food. While washing can reduce some risks, the long-term effects remain concerning. Organic food options and farmer education are key to reducing these risks.

Preservatives: Preservatives like sodium benzoate and sodium nitrite, commonly found in processed foods, are linked to serious health issues, including cancer. These chemicals help prolong shelf life but pose a significant risk to consumer health.

Food adulteration: Chalk powder in milk, sawdust in chilli powder, and harmful dyes in food are common forms of adulteration in India. Consumers are often unaware of these toxic additions, which pose a serious health threat, including cancer.

Street food: Unhygienic street food stalls expose consumers to harmful bacteria and pollutants, increasing the risk of foodborne diseases and long-term health problems, including cancer. Better regulation and food handling practices are essential.

Ripening agents: Ripening agents like calcium carbide are commonly used on fruits and vegetables to make them look appealing. These chemicals are harmful to health, with long-term consumption potentially increasing cancer risks.

Fast food: The demand for quick, ready-to-eat foods has led to the widespread use of harmful preservatives and additives. While convenient, these foods compromise health, contributing to rising cancer rates and other chronic illnesses.

Despite the Food Safety and Standards Act, enforcement remains weak. Random checks on food products in markets could help ensure compliance and improve food safety, but this requires stronger action from authorities.

Stricter regulations on pesticide use and stronger enforcement of food safety laws are crucial to safeguarding public health. Encouraging organic farming, improving education, and regulating food manufacturers can reduce cancer risks associated with unsafe food.

Food safety is intricately linked to cancer risk. Awareness, regulation, and healthier food choices are necessary to mitigate the dangers of unsafe food practices in India, ensuring a healthier future for all.