As Mizoram grapples with a grim distinction as India’s highest cancer-burden state, health officials are taking action where it matters most- at the dinner table.
Mizoram, despite being the second least populated state in India, exhibits the highest incidence rate of cancer in the country.
The lifetime risk of developing cancer in Mizoram stands at 21.1% in men and 18.9% in women, the highest in India, compared to the national average of 11%. Aizawl district records the highest age-adjusted rate at 269.4 per 1 lakh males, approximately twice Delhi’s rate.
An 18-year trend study published in The Lancet Regional Health, Southeast Asia reveals a consistent increase in cancer incidence and mortality in the state, with stomach cancer being the leading cause of cancer-related deaths among men, and lung cancer playing a parallel role among women.
On Monday, Mizoram’s Health Minister Lalrinpuii travelled to New Delhi with an urgent mission.
Meeting with Rajit Punhani, Chief Executive Officer of the Food Safety and Standards Authority of India (FSSAI), she made a case for what could become a turning point in the state’s cancer crisis.
The proposal was to establish an advanced food-testing laboratory capable of detecting chemical threats hidden in everyday food.
During the meeting, Lalrinpuii explained the scope of the problem, saying, “Mizoram has the highest incidence of cancer in the country. We need continuous monitoring of the food people consume and a laboratory capable of scientifically testing whether harmful chemical residues are present in agricultural produce and other food items,” she told Punhani.
The current laboratory, she emphasised, was insufficient. What Mizoram required was a modern facility that extended beyond routine licensing functions. The new laboratory would enable regular, rigorous testing of fruits, vegetables and other food products for the chemical threats that currently go undetected.
The request stems from growing evidence that food safety could play a crucial role in reversing the state’s cancer trajectory. F Lalliantluanga, Joint Director of Food Safety Enforcement in Mizoram, acknowledged the complexity of the problem while making the case for intervention.
“Food testing is extremely important because many substances that can harm human health can enter the food we consume,” he explained. Yet he also provided important context about cancer’s multifactorial nature. “Cancer does not occur only because of food and drink. It can also be caused by tobacco, alcohol, dietary habits, smoked foods, genetic factors, lifestyle and other factors,” Lalliantluanga stated.
But he was clear about food’s role in the equation: “Unsafe food is also among the factors that can contribute to cancer.” The health problems caused by contaminated food, he noted, span a troubling spectrum. “The health problems caused by contaminated food can range from diarrhoea, vomiting, abdominal pain and fever to more serious conditions such as cancer.”
Dr N. Senthil Kumar, Senior Professor at the Department of Biotechnology at Mizoram University and the state’s foremost researcher on cancer, offered a stark assessment when asked how significant a role chemical residues likely play compared to established risk factors like tobacco and alcohol use.
“Yes, very much,” he responded. When pressed for specifics, he pointed to risks that span traditional to modern foods: “Even tuibur may contain heavy metals and smoked foods may contain toxic compounds.” Yet when asked whether existing research directly linked pesticide or chemical residue exposure to the cancer types most common in Mizoram, Dr Kumar revealed a concerning gap. “Not much research has been done in the Mizoram context, but it will be worthwhile to do in the future,” he said.
The specific contamination risks requiring laboratory monitoring paint a picture of daily exposure. Lalliantluanga described the threat from fungi and moulds, saying, “Many food products can be contaminated by fungi or mould. These moulds can produce aflatoxins, which are harmful substances. Repeated consumption of food contaminated with aflatoxin can eventually lead to liver cancer.”
He identified the products most at risk: “Products such as peanuts, maize, rice, chillies, spices and oilseeds need to be tested regularly.”
The pesticide threat, he explained, reflects an unfortunate reality of modern agriculture. “Pesticides are often used in crop cultivation and cannot always be avoided. Vegetables, fruits, cereals and pulses therefore need to be properly cleaned before consumption.”
But the danger persists even after basic cleaning. “If food containing pesticide residues is consumed without adequate cleaning, the residues can accumulate in the body and, over prolonged exposure, may contribute to cancer. Pesticide residues should therefore be routinely tested in food laboratories.”
Beyond pesticides lie the invisible threats of heavy metals. “Heavy metals such as arsenic, mercury and lead can be harmful when present in food or drinking water above permissible limits and can eventually contribute to cancer. These substances also need to be carefully tested,” Lalliantluanga noted.
Food additives pose yet another concern. “Food additives such as synthetic colours and preservatives can also be harmful when present above permissible limits. These substances therefore need to be tested to ensure food safety,” he stated.
The FSSAI’s response vindicated the minister’s efforts. Rajit Punhani welcomed the proposal and delivered news that could accelerate progress. Lalliantluanga recounted the response, saying.
“FSSAI has assured its support to help us establish a full-fledged laboratory at the earliest, which is a very welcome development.” Punhani indicated that while the FSSAI would provide technical support for the project, the state government would need to undertake the construction of the laboratory building itself.
A technical team would soon visit Mizoram to assess requirements and evaluate existing facilities and any infrastructure plans already prepared by the state.
When asked whether food testing represented the state’s best intervention or whether priority should shift to tobacco control, dietary awareness, or expanded screening, Dr Kumar charted a broader course forward: “The next phase can target awareness programs for cancer and also genetic testing and genetic counselling,” he said, suggesting a phased approach to tackling the crisis.
Lalliantluanga emphasised that understanding food’s role required perspective. “Although prolonged exposure to food adulterants may not necessarily cause cancer in every case, consuming adulterated food over a long period can still adversely affect health,” he stated.
He also stressed institutional imperative: “The Food and Drug Administration Wing under the Health Department is responsible for quality control of food and medicines. A good Drug Testing Laboratory is essential for ensuring the quality of medicines, while a properly equipped Food Testing Laboratory is equally important for ensuring the safety and quality of food.”
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