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DC Field | Value | Language |
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dc.contributor.author | Masukume, Gwinyai | - |
dc.contributor.author | Mmbaga, Blandina T. | - |
dc.contributor.author | Dzamalala, Charles P. | - |
dc.contributor.author | Mlombe, Yohannie B. | - |
dc.contributor.author | Finch, Peter | - |
dc.contributor.author | Nyakunga-Maro, Gissela | - |
dc.contributor.author | Mremi, Alex | - |
dc.contributor.author | Middleton, Daniel R. S. | - |
dc.contributor.author | Narh, Clement T. | - |
dc.contributor.author | Chasimpha, Steady J. D. | - |
dc.contributor.author | Abedi-Ardekani, Behnoush | - |
dc.contributor.author | Menya, Diana | - |
dc.contributor.author | Schüz, Joachim | - |
dc.contributor.author | McCormack, Valerie | - |
dc.date.accessioned | 2024-05-14T08:05:05Z | - |
dc.date.available | 2024-05-14T08:05:05Z | - |
dc.date.issued | 2022-06-29 | - |
dc.identifier.uri | https://doi.org/10.1038/s41416-022-01890-8 | - |
dc.identifier.uri | http://ir.mu.ac.ke:8080/jspui/handle/123456789/9087 | - |
dc.description.abstract | BACKGROUND: Consumption of very-hot beverages/food is a probable carcinogen. In East Africa, we investigated esophageal squamous cell carcinoma (ESCC) risk in relation to four thermal exposure metrics separately and in a combined score. METHODS: From the ESCCAPE case–control studies in Blantyre, Malawi (2017-20) and Kilimanjaro, Tanzania (2015-19), we used logistic regression models adjusted for country, age, sex, alcohol and tobacco, to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for self-reported thermal exposures whilst consuming tea, coffee and/or porridge. RESULTS: The study included 849 cases and 906 controls. All metrics were positively associated with ESCC: temperature of drink/ food (OR 1.92 (95% CI: 1.50, 2.46) for ‘very hot’ vs ‘hot’), waiting time before drinking/eating (1.76 (1.37, 2.26) for <2 vs 2–5 minutes), consumption speed (2.23 (1.78, 2.79) for ‘normal’ vs ‘slow’) and mouth burning (1.90 (1.19, 3.01) for ≥6 burns per month vs none). Amongst consumers, the composite score ranged from 1 to 12, and ESCC risk increased with higher scores, reaching an OR of 4.6 (2.1, 10.0) for scores of ≥9 vs 3. CONCLUSIONS: Thermal exposure metrics were strongly associated with ESCC risk. Avoidance of very-hot food/beverage consumption may contribute to the prevention of ESCC in East Africa | en_US |
dc.language.iso | en | en_US |
dc.publisher | Springerlink.com | en_US |
dc.subject | Very-hot beverages/food | en_US |
dc.subject | Carcinogen. | en_US |
dc.subject | Esophageal squamous cell carcinoma (ESCC | en_US |
dc.title | A very-hot food and beverage thermal exposure index and esophageal cancer risk in Malawi and Tanzania: findings from the ESCCAPE case–control studies | en_US |
dc.type | Article | en_US |
Appears in Collections: | School of Public Health |
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