Abstract

ORGANIC PESTICIDES, TOXIC PRESERVATIVES AND CANCER RISK IN INDIAN POPULATION WITH SUGGESTIONS TO REDUCE THE RISK: A REVIEW ARTICLE

*Dr. Ajit V. Pandya

Abstract

As we know The Cancer is very dangerous word in the world. It is a most common public-health concern in the world including India, and increasing attention has been directed toward environmental and dietary exposures that may contribute to cancer development. Among these, agricultural pesticides and chemicals used in food preservation are important areas of investigation. India has undergone substantial agricultural intensification since the Green Revolution, accompanied by extensive use of chemical pesticides. At the same time, changing food habits, urbanization, commercialization of traditional foods, and increased consumption of packaged and processed foods have increased exposure to food additives and preservatives. This review article examines the possible relationship between pesticide exposure, food preservatives, and cancer within the Indian context. Evidence indicates that occupational and environmental pesticide exposure may be associated with several cancers, including hematological, respiratory, and other malignancies. However, it is important not to conclude that pesticides are responsible for India's overall cancer burden. Certain pesticides, including glyphosate, malathion, and diazinon, have been classified by the International Agency for Research on Cancer (IARC) as probably prone to cause cancer to humans, although hazard classification does not mean that every exposure causes cancer.[1] Toxic preservatives require similarly careful interpretation. Some preservatives are legally permitted in India within specified conditions and limits.

Keywords: pesticides, food preservatives, cancer, India, agriculture, public health processed food, nitrites, food safety, environmental exposure.