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Thailand

NYT on fermented fish dishes and cancer in Isaan

A New York Times story from yesterday:

In Thailand, Love of Food Carries Deadly Risks

LAWA, THAILAND — The villagers in this poverty-stricken farming community are passionate about their food, especially the traditional varieties of fermented fish that one aficionado describes as tasting like heaven but smelling like hell.

It can be a fatal attraction, medical researchers say. The raw fish that is so avidly consumed in the stilt houses that sit among rice paddies and wetlands of the country’s northern provinces contain parasites that can accumulate in the liver and lead to a deadly cancer. Known as bile duct cancer, it is relatively uncommon in most parts of the world but represents the majority of the 70 liver cancer deaths a day in Thailand, according to Dr. Banchob Sripa, the head of the tropical disease research laboratory at nearby Khon Kaen University.

By Newley

Hi. I'm Newley Purnell. I cover technology and business for The Wall Street Journal. I use this site to share my stories and often blog about the books I'm reading, tech trends, sports, travel, and our dog Ginger. For updates, get my weekly email newsletter.

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