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DC Field | Value | Language |
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dc.contributor.author | Menya, Diana | - |
dc.contributor.author | Kigen, Nicholas | - |
dc.contributor.author | Oduor, Margaret | - |
dc.contributor.author | Maina, Stephen K | - |
dc.contributor.author | Some, Fatma | - |
dc.contributor.author | Chumba, David | - |
dc.contributor.author | Ayuo, Paul | - |
dc.contributor.author | Osano, Odipo | - |
dc.date.accessioned | 2020-08-06T08:51:55Z | - |
dc.date.available | 2020-08-06T08:51:55Z | - |
dc.date.issued | 2019 | - |
dc.identifier.uri | https://doi.org/10.1002/ijc.32032 | - |
dc.identifier.uri | http://ir.mu.ac.ke:8080/jspui/handle/123456789/3382 | - |
dc.description.abstract | Oesophageal squamous cell carcinoma (ESCC) has markedly high incidence rates in Kenya and much of East Africa, with a dire prognosis and poorly understood aetiology. Consumption of hot beverages—a probable carcinogen to humans—is associated with increased ESCC risk in other settings and is habitually practiced in Kenya. We conducted a case–control study in Eldoret, western Kenya between August 2013 and March2018. Cases were patients with endoscopically confirmed oesophageal cancer whose histology did not rule out ESCC. Age and sex-matched controls were hospital visitors and hospital out and in-patients excluding those with digestive diseases. Odds ratios (ORs) and95% confidence intervals (CIs) were estimated for self-reported drinking temperatures; consumption frequency; mouth burning frequency and hot porridge consumption using logistic regression models adjusted for potential confounders. Drinking temperature association with tumour sub-location was also investigated. The study included430cases and440controls. Drinkers of‘very hot’and‘hot’beverages (>95% tea) had a3.7(95% CI:2.1–6.5) and1.4-fold (1.0–2.0) ESCC risk, respectively compared to‘warm’ drinkers. This trend was consistent in males, females, never and ever alcohol/tobacco and was stronger over than under age50years. The tumour sub-location distribution (upper/middle/lower oesophagus) did not differ by reported drinking temperature. Our study is the first comprehensive investigation in this setting to-date to observe a link between hot beverage consumption and ESCC in East Africa. These findings provide further evidence for the role of this potentially modifiable risk factor in ESCC aetiology. | en_US |
dc.language.iso | en | en_US |
dc.publisher | International Journal of Cancer | en_US |
dc.subject | Oesophageal cancer | en_US |
dc.subject | Hot beverages | en_US |
dc.title | Hot beverages and oesophageal cancer risk in western Kenya:Findings from the ESCCAPE case–control study | en_US |
dc.type | Article | en_US |
Appears in Collections: | School of Medicine |
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