New Delhi: Cricketer-turned-politician Navjot Singh Sidhu sparked a debate last month by claiming that advanced-stage cancer could be managed with natural remedies like turmeric, neem leaves, fasting, and other holistic practices.
His statements drew significant backlash from oncologists at the Tata Memorial Centre (TMC), who intervened to dispel any notions of unscientific approaches similar to the “Coronil moment.” In response to the criticism, Sidhu clarified that the dietary plan he mentioned was intended as “sahyogi prakriya” (supportive therapy) to work alongside conventional cancer treatments, formulated in consultation with his wife’s medical team.
Although the controversy surrounding the matter has subsided, with the Delhi High Court declining to entertain a PIL requesting medical reports of Navjot Singh Sidhu’s wife and noting that the former cricketer was merely expressing his opinion, a broader question remains. For the approximately 1.5 million active cancer patients in India and society at large, the debate persists: can dietary choices, practices, and plans influence cancer treatment or even play a role in its prevention?
While numerous studies worldwide investigate the relationship between nutrition and cancer, definitive conclusions are yet to be drawn. However, the U.S.-based National Institutes of Health (nih) highlights that dietary interventions have shown promise in reducing cancer growth, progression, and metastasis in various solid tumor models. These interventions have also demonstrated potential in improving cancer outcomes, as evidenced in early-phase clinical trials.
Highlighting the role of nutrition in cancer care for Indian demographics, Dr. Divya Choudhary, Chief Dietician at Rajiv Gandhi Cancer Institute and Research Centre (RGCIRC), emphasized the importance of maintaining an ideal body weight during treatment. She explained, “Nutrition is critical as medication dosages are weight-dependent. Uncontrolled weight loss can impair treatment tolerance, delay recovery, and increase complications. Preserving muscle mass by preventing weight loss is a key factor in predicting cancer treatment outcomes.”
Discussing dietary choices, Dr. Sachin Almel, Section Head of Medical Oncology at P.D. Hinduja Hospital & Medical Research Centre, pointed out the benefits of consuming more vegetables while limiting processed foods. “Cruciferous vegetables like broccoli, kale, and cauliflower contain antioxidants and phytochemicals that may provide protection against cancers such as colorectal and lung cancer. Additionally, reducing the intake of processed and red meats can lower the risk of cancers like colorectal and pancreatic.”
On the topic of cancer prevention, Dr. Harit Chaturvedi, Chairman of Max Institute of Cancer Care, highlighted the influence of lifestyle choices. “Around 15-20% of cancer cases are linked to lifestyle factors, including dietary habits and maintaining a healthy BMI. A balanced diet rich in fiber and natural colors, with a low proportion of fats, can play a significant role in reducing cancer risk,” he stated.
This underscores the importance of adopting healthy dietary practices to support both treatment outcomes and cancer prevention.
