Indoor wood combustion, carcinogenic exposure and esophageal cancer in southwest Kenya

Tobacco and other risk factors for esophageal squamous cell carcinoma in Lilongwe Malawi: Results from the Lilongwe esophageal cancer case: Control study

“…Solid fuel use did not confer higher risk of ESCC, in contrast to what has been reported in other studies [16,42]. In these other studies, the increased risk of ESCC was associated with solid fuel use in poorly ventilated rooms, where the generated smoke cannot escape and builds up in the room [42].…”

“…Solid fuel use did not confer higher risk of ESCC, in contrast to what has been reported in other studies [16,42]. In these other studies, the increased risk of ESCC was associated with solid fuel use in poorly ventilated rooms, where the generated smoke cannot escape and builds up in the room [42]. In contrast, the majority of Malawians cook outside or in well ventilated spaces [43,44], and might therefore not have the same degree of exposure.…”

Microbiome and Cancers of the Esophagus: A Review

“…Extensive epidemiologic research conducted in ESCC hotspots such as Linxian, China [ 24 , 25 ], and Golestan, Iran [ 26 , 27 ], and more recent studies in Africa [ 28 , 29 ] have provided important insight into additional risk factors, which are often more present in lower-income populations that are disproportionately impacted by this fatal disease [ 30 ]. These additional risk factors include nutritional deficiencies (e.g., selenium) [ 31 ], possibly mycotoxin contamination of food (e.g., pickled vegetables [ 32 ]), consumption of hot beverages and food [ 33 ] (e.g., mate [ 34 ] and tea [ 35 , 36 , 37 ]), exposures to polycyclic aromatic hydrocarbons (e.g., from biomass burning used for cooking and heating [ 38 , 39 ]), opium use [ 40 , 41 ], betel quid chewing [ 42 ], and drinking un-piped water [ 24 , 43 , 44 ]. Family history of ESCC has been shown to increase risk, but the role of genetic factors in ESCC etiology is not well understood [ 4 , 30 , 45 ].…”

A very-hot food and beverage thermal exposure index and esophageal cancer risk in Malawi and Tanzania: findings from the ESCCAPE case–control studies

“…Studies addressing these factors have been undertaken in the past decade, now forming a strong element of the African Esophageal Cancer Consortium [7]. To date, results point to the increased risks associated with tobacco, alcohol, poor oral health, household air pollution and the reduced intake of fruit and vegetables [8][9][10][11][12][13][14]. Another putative determinant for ESCC is thermal injury from the consumption of very-hot food and beverages [3].…”