Abstract
India is a developing country with one of the most diverse population and diet in the world. Cancer rates in India are lower than those seen in Western countries but are rising with increasing migration of rural population to the cities, increase in life expectancy and changes in lifestyles. In India, rates for oral and oesophageal cancer are some of the highest in the world. In contrast, the rates for colorectal, prostate, and lung cancers are one of the lowest. Studies of Indian immigrants in Western societies indicate that rates of cancer and other chronic diseases such as coronary heart disease and diabetes increase dramatically after a generation in the adopted country. Change of diet is among the factors that may be responsible for the changing disease rate. In prevention of cancer in India attention being focused on certain aspects of Indian diet such as vegetarianism, spices, and food additives such as turmeric. Researcher also has investigated cumin, chillies, kalakhar, Amrita Bindu and various plant seeds for their apparent cancer preventive properties. From a public health perspective, there is an increasing need to develop cancer prevention programs responsive to the unique diet and cultural practices of the people of India.
Keywords: India, Cancer, Prevention, Diet.
Publisher
International Ayurvedic Medical Journal