A Comprehensive Meta-Analysis of Dietary and Culinary Practices on Esophageal Cancer Incidence in the East African Corridor

Abstract

Background: Maintaining good health and ensuring proper bodily function are contingent upon dietary choices. Excessive or regular consumption of specific foods can have adverse effects, including an exponential rise in the incidence of esophageal cancer in Africa. Objectives: This study aims to identify diet-related risk factors predisposing populations in this geographical area to esophageal cancer. Materials and methods: This study conducted an exhaustive computerized search of databases, including Medline/PubMed, Embase, Web of Science, Scopus, Cochrane Library, and African Journals Online to identify eligible studies up to December 2023 using PRISMA guidelines. Results: Results from 18 included studies showed a strong correlation between certain foods and esophageal cancer risk. Locally produced tea showed a noteworthy association with esophageal cancer risk (OR=2.06; 95%CI, 1.28–3.33), followed by hot foods/beverages with an OR of 1.84 (95%CI, 1.37–2.47), and maize meal and its derivatives with an OR of 2.30 (95%CI, 1.17–4.53). The risk of esophageal cancer was also associated with frequent consumption of geophagia clay, with an ORs of 1.49 (95%CI, 1.19–1.85). Additionally, esophageal cancer risk was strongly linked to cooking methods using charcoal or wood as fuel (OR = 2.43; 95%CI, 1.50–3.93). Conclusion: This systematic review and meta-analysis established causal links between regular consumption of locally produced tea, hot beverages/foods, maize meal and its derivatives, geophagia clay, and the use of coal/wood as fuel, and risk of esophageal cancer in the East African corridor. However, further research is essential to investigate the potential mechanisms underlying this relationship.

Keywords

• esophageal cancer dietary habits culinary methods
• systematic review meta-analysis africa