Several chronic diseases such as cancer, coronary heart disease, cataract and diabetes are known to be caused by dietary agents, particularly the plant foods. Spices find a place in therapeutic armamentarium for diseases such as arthritis, bronchial asthma, wound healing, dyspepsia and also for heart and neurological disorders. The phytochemicals in the spices which primarily help in plant protection are considered as vitamins of the 21st century according to Dr Kamala Krishnaswamy, advisor and former director of National Institute of Nutrition

Among spices, turmeric is widely used in Indian cooking. Curcumin, the main colouring component of the turmeric has a wide range of pharmacological effects and has been recognized for its preventive effects on pre-cancer and cancer and examined for its anti-mutagenic, anti-oxidant, anti-carcinogenic and anti-tumorigenic effects in biological systems both under in vitro and vivo conditions in humans and animals. Limited human clinical trials suggest that turmeric in small doses such as 1 g/day can have significant impact on excretion of mutagens in urine and makes impact on the regression of precancerous palatal lesions in reverse smokers who are at high risk for palatal cancers.

Fenugreek, yet another spice commonly used in Indian cuisine significantly affects on blood glucose and lower lipids and decreases insulin levels. It further increased insulin receptors. Hence fenugreek can be used as food adjuvant in diabetics. Therefore diets rich in pytonutrients used in Indian cuisines may help in dietary prevention of chronic ailments.

The diet and nutritional strategies can be used successfully in intervention programmes to reduce the risk of chronic diseases. It is essential to formulate dietary guidelines taking into consideration the cost, availability, accessibility and the cultural food habits. With progress in science, most of the chronic diseases can no longer be considered to be inevitable consequence of ageing, Dr Krishnaswamy said.

Though chemo-preventive approach is a recognized intervention strategy, the public health action should be directed towards increasing consumption of food, herbs, spices which possess the package of protective phytonutrients. The phytonutrients act as bio-enhancers of several physiological and biochemical processes which affects aetiopathogenesis of chronic ailments.

She said that for chronic diseases which have a long latency period and manifest during fourth to sixth decades, a chemopreventive approach may not be a feasible strategy. Dietary prescription as a public health approach would be sustainable and cost-effective while the chemopreventive approach can be only targeted to high risk groups.

Keeping in view, the possible beneficial effects of dietary components, dietary prevention coupled with other lifestyle changes through demanding is perhaps the right answer for prevention of chronic diseases, she added. A wide range of good health practices involving diet as the focal point will yield promising results. Further the healthy dietary practices also delay ageing and curtail the chronic diseases while in general promoting health and nutrition well-being, she added.