'Sa-um' causes stomach cancer:Mizo oncologists

Aizawl, Aug 08 (UNI) Mizo doctors have revealed that consumption of 'sa-um' is responsible for the rise in rate of stomach cancer in the state.

'Sa-um', obtained from pork fat, is used to add extra flavour to Mizo cuisine. But it is found to cause stomach cancer, according to a research conducted by the doctors.

The fat, derived from pigs, is first fermented in a gourd in the sun and then mixed in sodium bicarbonate, commonly known as 'bai'.

It is used to flavour the dishes. It is also used in chilli sauces.

The research, held between 2001 to 2005, revealed that out of 1000 people interviewed, about 329 were diagnosed with stomach cancer. It further added that there was 3.4 per cent rise in the number of patients during these years.

The study team, led by Dr Eric Zomawia, said Mizo's traditional diet consists of smoked pork meat which is unhealthy and responsible for stomach cancer.

Dr Zomawia also pointed out that consumption of 'bai' increases the chances of contracting cancer by 2.9 per cent.

A study conducted by the National Cancer Registry Programme revealed that the state has the highest cancer rate in the country with maximum rate of tongue cancer in Aizwal among all Indian cities.

This is even higher than the cancer triggered by the gas leak in Bhopal twenty years ago, the study said.

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