Overall cancer rates are much lower in India than in
western countries. In a report comparing cancer incidence
rates among Indians residing in India, the US, the UK,
and Singapore, and whites in the US, overall cancer rates
were shown to be the lowest among Indians in India
and Singapore, and highest among whites in the US.
Cancer rates for Indians residing in the US and UK were
intermediate (Rostogi et al., 2008). Cancers shown to have
the lowest rate in India include esophagus, colorectal,
liver, pancreas, lung, breast, uterine, ovary, prostate,
bladder, kidney, renal, brain, non-Hodgkin lymphoma,
and leukemia. Overall cancer rates in males were three
times higher for whites in the US than for Indians in
India and Singapore, and 50 – 75% higher for Indians in
the US and UK. Prostate cancer rates were most notably
different, with the rates in US whites being 20 times
higher than in India. …
… Several lifestyle factors may help to account for both
the high and low rates of cancer seen in India. Cancers
of the mouth, tongue, and pharynx may be attributable
to the use of tobacco by both men and women. The
different rates of these cancers according to region may
be explained by the different types of tobacco used as well
as the form in which they are consumed …
… Several dietary factors may contribute to the low
overall rate of cancer in India. Among them are a
relatively low intake of meat, a mostly plant-based diet,
and a high intake of spices and seasonings with anticancer
properties.
Diets high in red and processed meats have been
associated with an elevated risk of colorectal, lung, and
possibly stomach, breast, esophageal and liver cancers
(Gonzalez, 2006, Cross et al., 2007, Lam et al., 2009,
Cross et al. 2010). According to a 2006 poll, called The
Hindu-CNN-IBN State of the Nation Survey, 31% of
Indians are vegetarians (lacto-vegetarians or vegans), and
an additional 9% are ovo-lacto-vegetarians (Yadav and
Kumar, 2006). Though 60% of the population described
themselves as non-vegetarians in this poll, a separate report
claims that only 30% of the population in India eats meat
regularly and those who do eat meat regularly only eat it
once or twice a week …
… A wide variety of spices and herbs are used in Indian
cooking. The most commonly used spices are ginger,
chilli powder, tamarind, coriander, turmeric, cumin, curry
leaves, and garam masala, a spice mixture containing
cardamom, black pepper, cumin, coriander, cinnamon,
and cloves …
… Information on the consumption of turmeric in the
world is limited. There is no proven correlation between
dietary turmeric and decreased cancer risk, but based on
the available information from studies on curcumin and
cancer rates in Indians it is feasible. However, it is nearly
impossible to account for several confounding factors of
lifestyle, genetics, and other dietary components that may
cloud the picture. Curcumin may act on several factors
in inflammatory, tumorigenic, angiogenic, and apoptotic
pathways, but more targeted studies are needed. …