With the onset of winter, consumption of landi meat, one of the traditional and popular foods of Afghanistan, increases. Several doctors in Kabul say that excessive consumption of landi, or dried meat, can lead to dangerous diseases. They add that landi meat is considered one of the major factors increasing the risk of cancer in Afghanistan. According to these doctors, most patients who seek cancer treatment have a history of continuous consumption of landi meat. In their view, consuming this type of meat can also increase the risk of high blood pressure, heart disease, brain and heart strokes, premature aging, diabetes, joint inflammation, and Alzheimer’s disease.
Doctors warn that the quality of the meat and the method of drying play a significant role in the development of these diseases. They emphasize that in markets across Afghanistan, health standards and the quality of landi meat are unclear, which further increases the risk of illness.
However, some other doctors, in interviews with the Hasht-e Subh Daily, say that so far, no extensive and scientific research has been conducted to prove that landi meat is a major cause of cancer in Afghanistan. They stress that if this meat is properly dried, stored, and consumed, it will not cause disease. At the same time, these doctors recommend that people over the age of 70 consume it less due to its fat content, salt, high sodium levels, and its heavy nature.
Samira Shahir Rahimi, a doctor in Kabul, says that continuous consumption of landi meat can lead to cancer. She adds that the use of chemicals to preserve this meat increases this risk.
Ms. Rahimi explains: “The use of landi meat has been deemed inappropriate by the Food and Drug Organization of the United Nations, and its consumption is not recommended. Although it has not been completely banned, due to its multiple harms, continuous use is dangerous. Some people mix this type of meat with chemicals such as nitrites to increase its shelf life, which can cause indigestion and lead to cancers of the esophagus and stomach. A large number of patients who come to us in the cancer department, especially from northern regions, suffer from esophageal and stomach cancers due to heavy consumption of this type of meat.”
Bismillah Ghaffari, another doctor in Kabul, says that consumption of landi meat can increase the risk of stomach and intestinal cancers. He advises people with digestive problems not to use this type of meat.
Ghaffari adds: “Landi meat contains preservatives such as sodium nitrite and potassium nitrite, which can be converted into nitrosamines in the body and increase the risk of cancers of the stomach, esophagus, and colon. Older people, also due to reduced kidney function, are unable to excrete sodium properly, which can lead to increased blood pressure, enlargement of the left side of the heart, and a higher risk of stroke. Therefore, consumption of dried meat is also not suitable for them.”
Meanwhile, Abdullah Ahmadi says that so far there is no conclusive and definitive research regarding cancer caused by the consumption of landi meat. He stresses that if landi meat is properly dried and consumed, it does not cause any disease. He adds, “Based on my personal experience and observation of my family and patients under my care, consumption of dried meat has not caused illness so far. If this meat is properly dried and not too much salt is used, it creates no problem.”
At the same time, several residents of Kabul say that they have been using this type of meat for years and have not suffered from any illness so far.
Nargis, a resident of Kabul, says that she has used this type of meat for a long ago and has not witnessed any problems. She adds: “Landi meat is one of the favorite foods of people, especially those in the northern regions. When the weather turns cold, some families buy a sheep or a calf and dry it so they can use it during the winter. Some families also cook it as soup or with kichri (shola) and eat it. I myself have a special fondness for dried meat in winter; we cook it and eat it.”
Ahmad and Arslan, two other residents of Kabul, say that landi meat is one of the winter dietary necessities and should be consumed.
Ahmad says: “We people of the north consume a lot of landi meat. Its taste is very pleasant, and it is considered one of the good and popular foods.”
Arslan adds, “People in northern regions such as Badakhshan and Kunduz use this meat a lot. In addition to its special and delicious taste, it is a nutritious food and can prevent diseases that are common in winter.”
Sulaiman, another resident of Kabul, considers the use of landi meat harmful to health and calls for the launching of awareness programs for the public about this type of meat. He adds: “Landi meat is prepared in its own specific way in western regions and in a different style in the north. Those who are engaged in livestock farming usually use this type of food. Apart from the tastiness and popularity of these foods, my experience shows that alongside its benefits, landi meat can also have harms. During the preparation of the meat or the sheep’s carcass, changes sometimes occur that can be very harmful to the body.”
Jawid, a resident of Kabul, says that under current conditions, when access to basic living facilities is easy, this type of meat should not be used. He adds, “In the past, since people did not have access to facilities, they traditionally dried meat. But if today’s meat is not dried properly, develops a bad smell, or is kept under unsuitable conditions, it is very harmful. Now that refrigerators exist, these types of meat should not be used.”
Landi meat, or dried meat, is one of the famous and traditional foods of Afghanistan that is widely consumed as a popular dish during the winter. For many years, as winter approaches, the People of Afghanistan have prepared landi meat. In the past, the closure of communication routes due to snowfall forced people to dry meat and other foodstuffs in order to preserve food and survive.
Landi meat is one of the country’s popular foods and has its own dedicated consumers. This traditional and historic dish, due to its suitable method of preservation and drying, allows for long-term use and is considered part of the food culture of the People of Afghanistan.
Although landi meat is tasty, due to its high fat content and the excessive use of salt in the drying process, it can increase the risk of certain diseases, including cancer.
You can read the Persian version of this report here:
گوشت لاندی؛ غذای محبوب زمستانی افغانستان بین سنت و نگرانیهای سلامت
