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Dr. Narong Khuntikeo, whose parents died from liver cancer after eating the much-loved meal, is working with scientists, doctors, and anthropologists in his battle against the ‘silent killer.’
The team has spent years traveling Thailand’s rural northeast warning villagers of the dish.
“It’s a very big health burden around here,” Dr. Khuntikeo told Agence France-Presse. “But nobody knows about this because they die quietly, like leaves falling from a tree.”
Dr. Khuntikeo and his team have traveled to Isaan, one of the nation’s poorest regions, testing villagers for parasites.
These efforts have uncovered alarming health data.
In one screening, a third of the individuals exhibited liver abnormalities and four were suspected to have cancer, reports The Guardian.
Thanin Wongseeda, a then 48-year-old villager from Kalasin province, said he had eaten the dish since childhood.
While his tests showed no signs of cancer, the villager said he would now stay away from the meal.
Although Dr. Khuntikeo’s efforts are gaining traction among some, resistance remains.
Local health officials have introduced educational programs to inform the younger generation of such risks.
However, older generations haven’t been as easily convinced.
“They’ll say, ‘Oh well, there are many ways to die,’” Dr. Khuntikeo said. “But I cannot accept this answer.”
Koi pla is a traditional dish made from raw fish, ground with spices and limes, and is a staple food for millions of people in Thailand, particularly in the Isaan region.
However, the dish is often associated with parasites that can lead to a type of liver cancer called cholangiocarcinoma, or bile duct cancer. This cancer is linked to a parasitic flatworm, or liver fluke, found in the freshwater fish of the Mekong region. The Guardian reports that this condition is responsible for an estimated 20,000 deaths annually in Thailand.
Dr. Khuntikeo has launched a campaign to raise awareness about the dangers of cholangiocarcinoma, which has one of the lowest survival rates among cancers, especially if surgery isn’t performed.
While doctors advise frying the fish mixture to kill parasites, many locals resist, arguing that cooking the fish ruins the dish’s distinctive flavor. Boonliang Konghakot, a farmer from Khon Kaen province, shared, “I used to come here and just catch the fish in the pond. It’s so easy to eat raw.”
Despite this, younger generations are becoming more aware of the potential dangers and are beginning to rethink the risks of consuming the raw dish.
