How are idlis linked to cancer? Karnataka govt’s crackdown explained

Idli is considered to be one of the healthiest options for Indians.

It is easy to digest and requires no oil or spices to prepare.

However, if made the way some eateries and vendors do, the same idli might be hazardous or even cause cancer, according to the Karnataka Food Safety Department.

Let’s take a look.

Cancer-causing agents in Idli

About 500 samples of idlis made at roughly 251 hotels and roadside vendors were collected by health department officials in Bengaluru.

According to laboratory analysis, 51 of these samples were deemed unsafe.

According to reports, they contained carcinogenic substances, suggesting consumers may develop cancer as a result.

The results of the remaining hundreds of samples are still pending.

Plastic in idli making

After detecting the contaminated samples, health officials inspected the preparation methods at the hotels and vendors where these idlis were made.

Idli batter is traditionally spread out on fresh cotton cloths, which are then placed on idli pans and steam-cooked.

However, several hotels and street vendors now use plastic sheets instead of cotton ones.

Authorities claim that these plastics produce chemicals, some of which may be carcinogenic, when heated continuously.

According to The Times of India, many plastic sheets contain chemicals like bisphenol A (BPA), phthalates, and other endocrine-disrupting chemicals, which can get absorbed into food when heated.

It releases toxins and microplastics that accumulate in the body over time, increasing the risk of cancers, particularly breast and prostate cancer.

These chemicals are reportedly also linked to hormonal imbalances and metabolic disorders.

Following the results of the remaining samples, the authorities said they might suggest that plastic use in the food business be completely banned.

Also read:
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Ban on plastic use in the food industry

Karnataka Health Minister Dinesh Gundu Rao said that 52 hotels across the state were using polythene sheets to prepare idlis.

According to him, the use of polythene, especially thin sheets, poses serious health risks as it is carcinogenic.

“Plastic is a carcinogenic material that can leach into food, making it unsafe for consumption. This practice is prohibited, and we have taken action against those involved, imposing fines and ensuring that this practice is halted,” Rao said.

He added, “If anyone continues to use it, the public should report it to the authorities.”

The move is part of the state’s wider initiative to uphold food safety regulations.

“We are educating both the food industry and consumers about the dangers of using carcinogenic materials in cooking,” Rao said.

The hotel association’s president, PC Rao, addressed concerns over the use of unsafe plastics in food preparation by hotels.

He was quoted by News18 as saying, “No reputed hotels use plastic covers in idli preparation. We have already warned all hotels against this practice.”

Not the first time

The Karnataka government decided earlier this month to stop the midday meal program’s distribution of peanut chikki bars to the government and aided schools.

The move was introduced in response to questions over the safety and nutritional content of these treats, which were offered as an egg substitute.

A February 17 order outlined several problems with the chikkis, such as significant amounts of carbohydrates and unsaturated fats, as well as issues with storage and quality assurance.

About 5.5 million students in Karnataka receive the benefits of the midday meal programme, and about 30 per cent of them select bananas or chikkis as a substitute food choice. The Azim Premji Foundation offered backing in partnership with state government support to distribute eggs, bananas, and chikkis in schools.

In 2024, the state government banned the food colouring agent,
Rhodamine-B, which is widely used in dishes such as gobi Manchurian and cotton candy.

“We have done a special drive on the gobi Manchurian dish and found that harmful Rhodamine-B being used to make the dish. It is health-hazardous colouring agent, and we decided to ban it from usage. Not following the government order can lead to seven years or a life imprisonment, and a fine of up to Rs 10 lakh will also be slapped,” Rao had said.

It banned the
use of artificial colouring in kebabs produced with fish, poultry, and vegetables throughout the state in June of last year.

“The use of such additives is prohibited under the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards and Food Additives) Regulations, 2011, as they pose serious health risks to consumers. Hence, the use of such artificial colours has been banned in the preparation of both vegetarian and non-vegetarian kebabs,” the order said.

The violation of the rules leads to a minimum imprisonment of seven years up or life sentence and a fine of up to Rs 10 lakh under Rule 59 of the Act.

With inputs from agencies