Kenya belongs to a high incidence region known as Africa’s oesophageal cancer corridor. Research on EC in Kenya has gone highly unnoticed. EC in Kenya is unique in its high percentage of young cases.
A study was conducted and the focus was mainly on significant risk factors such as alcohol drinking, genetic factors, malnutrition and hot food/drink. Future directions in the study and prevention of EC in Kenya were also discussed.
In essence, knowledge of cancer is limited to individuals or families affected by cancer within the village or surrounding areas; this is disturbing as cancer is the third leading cause of mortality in the country.
In conclusion, Alcohol drinking, genetic factors, dietary change/food preparation, and consumption of hot food or drink are the main risk factors for EC in Kenya. Several steps must be taken to prevent EC in Kenya including reducing alcohol intake, eating traditional foods high in micronutrients and vitamins, low-temperature cooking of red meat, consuming food and drinks at lower temperatures, use of traditional food preparation methods, as well as screening in high-incidence areas or in predisposed individuals.
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