Abstract
Observational studies in Ethiopia have identified a positive association between hot wheat porridge consumption and oesophageal carcinoma. However, a single dietary intake cannot be a sufficient predictor of cancer among populations that have diverse dietary practices. The present study was carried out to explore the community's perspectives on the role of hot foods in the pathogenesis of oesophageal cancer in Ethiopia. Focus group discussions were conducted from May to August 2019 among purposefully selected 112 participants. Data were collected by using open-ended questions; memo writing, audio recordings and photo pictures. All tape-recorded interviews were transcribed verbatim and inductively coded using Atlas.ti Version 7.0.71 software. Finally, the analysis was performed according to the standard thematic framework analysis techniques. The finding showed that hot foods (porridge, coffee and soup) consumption patterns were perceived as the principal dietary risk of oesophageal cancer. Cooking in unventilated rooms, monotonous cereal-based foods, poor vegetable, and fruit intake, not taking milk with porridge, eating fast, swallowing large bolus of hot porridge and exposure to carcinogens in foods were regarded as predisposing dietary practices to oesophageal carcinoma. Socio-demographic, economic and cultural backgrounds were reported as the underlying risk factors associated with oesophageal cancer. There was a strong perception within the community that oesophageal cancer is linked to several but sequentially interlinked dietary and related practices. Cumulative thermal injuries from the consumptions of hot food could be the immediate dietary risk factors associated with increased risk of oesophageal cancer.
Highlights
Perception is a proxy indicator of the awareness of illness and its causes
Certain East African countries are in EC endemic areas that extend along a north-south corridor from Sudan and Ethiopia down to South Africa[7,8,9]
Thermal injury to the oesophagus from the consumptions of multiple hot foods was considered as an immediate risk factor, while personal hot food intake behaviours, inadequate nutrient intake and carcinogens in foods were perceived as intermediate-risk factors
Summary
Perception is a proxy indicator of the awareness of illness and its causes. Several researchers have reported well-demarcated endemic areas with high age-standardised incidence rates from 50 to over 100 cases per 100,000 populations in Asia[6,7,8]. Multiple studies have revealed positive associations between the consumption of hot foods[15,16,17], animal products[18], micronutrient deficiencies[19], exposure to carcinogen chemicals in food[20] and increased risk of oesophageal carcinoma. Observational studies in Ethiopia have identified a positive association between consumption of hot wheat porridge and oesophageal carcinoma[21,22]. The findings from the present study will contribute evidence for the prevention of EC in high-risk areas in the country
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
