Koi pla, a Thai dish made with raw fish, has gained popularity. Surprisingly, consuming just a single bite of this dish can cause liver cancer.
Thai cuisine is internationally renowned for its diverse and flavorful dishes, from the popular Pad Thai and green curry to the tangy Tom Yum Goong. However, recent attention has been drawn to a lesser-known dish that carries a potentially deadly secret, responsible for a staggering 20,000 fatalities in Thailand, a Southeast Asian nation celebrated for its culinary traditions. Koi pla, a dish composed of minced raw fish seasoned with various spices and a splash of lemon juice, has gained popularity in Khon Kaen, particularly within the impoverished regions of Isaan. Surprisingly, consuming just a single bite of this dish has been linked to the development of liver cancer, making it a matter of grave concern.
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Reportedly, the root cause of this health hazard does not lie within the fish itself but rather in the parasitic flatworms that inhabit these aquatic creatures. These flatworms, commonly referred to as fluke, are native to the Mekong region and frequently found in various freshwater fish. Isaan, the economically disadvantaged region in northeastern Thailand, reportedly has the highest incidence of cholangiocarcinoma (CCA) CCA is a type of bile duct cancer, attributed to the heavy consumption of raw fish, as reported by the Daily Star.
Once ingested, these worms can reside unnoticed within the bile ducts for years, causing persistent inflammation that ultimately escalates into aggressive cancer, as attested by the World Health Organization.
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Faced with hundreds of seemingly hopeless late-stage cases on the operating table, Narong Khuntikeo, a dedicated liver surgeon, has assembled a team of scientists, medical professionals, and anthropologists to confront this silent killer at its source. They have embarked on a mission across Isaan provinces to screen villagers for the presence of the liver fluke and to educate them about the dangers associated with Koi pla and similar fermented fish dishes, informed Money Control.
However, altering dietary practices is an uphill battle in a region where the love for spicy cuisine runs deep. Many villagers are reportedly taken aback upon learning that a beloved dish passed down through generations poses a significant health risk. People also prefer consuming Koi pla for the convenience of preparing an economical lunch using fish caught from nearby ponds that border their rice fields.
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Efforts to address this issue have led some individuals to adopt safer practices, such as frying the mixture to eliminate the parasite, as advised by doctors. Nonetheless, Narong and his team have encountered resistance, with some villagers claiming that cooking the dish alters its taste, according to Money Control.
To effect lasting change in dietary habits, health officials are pinning their hopes on the younger generation, introducing a new school curriculum that utilises cartoons to impart knowledge about the risks associated with consuming raw fish. For the elderly, the focus is on early detection and intervention.
