By Dr. Tejinder Kataria, Chairperson, Radiation Oncology at Medanta Gurugram and Dr. Sorun Shishak, Consultant, Radiation Oncology at Medanta Gurugram
Smoked food is an important part of Nagaland’s diet. People enjoy dishes such as smoked pork, smoked fish and salted meat pickles not only for their rich flavour but also because they have a long shelf life and can last longer without refrigeration. While these dishes are deeply connected to culture and tradition, eating smoked foods and salted meat pickles too frequently may lead to certain health concerns, including an increased risk of cancer.
The problem lies in how these dishes are prepared. When meat or fish is smoked over an open fire for long periods, fat and juices can drip onto the flame and produce smoke containing two types of chemicals: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
Over time, habitual consumption of foods containing PAHs has been linked to a higher risk of several cancers, particularly cancers of the stomach, colon and digestive tract. Similarly, regularly eating foods containing HCAs may cause changes in DNA that can increase the likelihood of cancer.
Some studies have also linked frequent consumption of smoked or heavily preserved foods to a higher risk of nasopharyngeal cancer, a cancer that develops in the upper part of the throat behind the nose. During smoking and preservation, certain compounds known as nitrosamines can form in food. These chemicals are known to damage DNA and may affect the cells lining the nasopharynx when such foods are consumed regularly over long periods. This does not mean people should stop eating smoked food altogether. The key issue is frequency and quantity. Those who eat smoked pork or fish only occasionally, as part of a balanced diet, are unlikely to face significant risk.
There are also ways to make smoked food somewhat healthier. Reducing very long smoking times and using well-ventilated smoking areas can help limit the buildup of smoke-related chemicals on food. Pairing smoked dishes with plenty of vegetables, seasonal and locally available fruits, and other fibre-rich foods is also beneficial, as these foods contain antioxidants and nutrients that support overall health.
Nagaland’s food traditions are unique and valuable. By being mindful of cooking practices and maintaining a balanced diet, people can continue to enjoy traditional smoked foods while also protecting their long-term health.
Medanta has launched a dedicated helpline — +91 8904395588 — to improve access to care across the North East, with support in Assamese, Bengali, Nagamese, English and Hindi. Available from 8 am to 8 pm, it assists with doctor selection and appointments.
