Keyword: Dietary Carcinogens

ABSTRACT: Background: Cancer is a public health challenge in Nigeria, with cases rising in recent times. Research shows that dietary patterns play a substantial yet underestimated role in cancer incidence and death. Some Nigerian diets, which feature high consumption of red and processed meats, deep-fried foods, and the use of plastic bags when preparing, have been identified as culprits in the increased exposure to dietary carcinogens and elevation of cancer risk. Foods such as fruits, vegetables, and whole grains possess cancer-protective properties; however, their intake remains inadequate in combating diet-related cancers.
Aim: This review examines the relationship between diet and cancer in Nigeria, focusing on the current cancer burden of Nigeria, carcinogenic risks linked to food preparation, and preventive nutritional strategies.
Methods: Information was sourced from PubMed, Scopus, Google Scholar, and ResearchGate, alongside reports from global health agencies. Search terms included “diet,” “cancer,” “Nigeria,” “food,” “carcinogens,” and “prevention.” Only articles written in English language and that met predefined inclusion criteria were included.
Results: Evidence suggests that the consumption of carcinogens formed through traditional cooking methods increases the risk of cancer. Notable concerns include barbecue-style cooking, repeated use of cooking oils, and heavy metal contamination in local alcoholic beverages. Protective effects were observed in diets rich in fruits and vegetables.
Conclusion: Dietary practices in Nigeria significantly shape cancer risk. Targeted interventions promoting nutrition education, protective food intake, and safer cooking methods are essential to reduce carcinogen exposure and lower the national cancer burden.