Abstract

There is a growing concern that latent exposure to carcinogens in the home kitchen may lead to an increase in cancer risk. In the Indian context, the interaction of traditional and modern cooking methods adds complexity to the issue. While there are many ways to prepare food, this paper reviews only certain cooking methods such as deep frying, grilling, roasting, and the repeated use of cooking oils, and points out that during those methods of preparation, harmful molecules or compounds i.e., nitrosamines (NOC) /polycyclic aromatic hydrocarbons (PAHs) and numerous other forms of carcinogens are produced. In addition, other risk factors such as using biomass fuels for cooking, cooking in poorly ventilated homes, and the increasing dependency on processed, high-temperature food products compound household exposure to carcinogens. Over time, these factors may contribute to the cumulative carcinogenic burden of the person/citizen and the prevalence of diet-related cancers. The second aim of the article is to examine the possible protective role of millets in the diet in relation to the risk factors previously described. Millets such as ragi, bajra, jowar, and other varieties of millet contain excessive amounts of dietary fibre, polyphenols, and antioxidants, as well as essential nutrients that have the potential to provide protection against cancer via their anti-carcinogenic, anti-inflammatory, and detoxification properties. Thus, consuming millets may facilitate reducing oxidative stress and lessening the impacts of food-related carcinogens. The review indicates the need for additional awareness and dietary diversity, as well as public health efforts, to reduce the hidden carcinogenic exposures in Indian homes.

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