Dietary and Environmental Determinants of Oesophageal Cancer in Arsi Zone, Oromia, Central Ethiopia: A Case–Control Study

Figures & data

Table 1 Socio-Demographic Characteristics of the Study Participants in Arsi Zone, Ethiopia, 2020

Characteristics	Cases (%)	Controls (%)
	n=104	n=208
Mean age (±SD)	55.2(11.0)	57.3(11.2)
Age category
20–29	3(2.9)	2(1)
30–39	3(2.9)	2(1)
40–49	23(22.1)	83(39.9)
50–59	34(32.7)	59(28.4)
60–69	24(23.1)	39(18.8)
70–79	17(16.3)	23(11.1)
Residence
Urban	8(7.7)	16(7.7)
Rural	96(92.3)	192(92.3)
Marital status
Married	97(93.3)	179(86.1)
Others (single, widow, and divorce)	7(6.7)	29(13.9)
Sex
Male	47(45.2)	94(45.2)
Female	57(54.8)	114(54.8)
Occupations
Farmers	45(43.3)	92(44.2)
Housewives	57(54.8)	112(53.8)
Government & private employee	2(2)	4(2)
Religion
Muslim	95(91.3)	192(92.3)
Orthodox	9(8.7)	16(7.7)
Ethnicity
Oromo	101(97.1)	192(92.3)
Others (Amhara, Argoba)	3(2.9)	16(7.7)
Level of education
Unable to read and write	90(86.5)	177(85.1)
Able to read and write	10(9.6)	13(6.3)
Primary(1–8) and above	4(3.8)	18(8.7)
Family Size
<5	37(35.6)	96(46.2)
≥5	67(64.4)	112(53.8)
Wealth index
1st	31(29.8)	76(36.5)
2nd	35(33.7)	61(29.3)
3rd	38(36.5)	71(34.1)

Table 2 Dietary Intake Patterns of the Study Participants in Arsi Zone, Oromia, Ethiopia, 2020

Characteristics	Cases (%)	Controls (%)
	n=104	n=208
Dinner time
Before 7:30 PM	3(2.9)	27(13)
7:30–8:30 PM	61(58.7)	102(49)
Just before bed	40(38.5)	79(38)
Cereal foods intake patterns
Low	38(36.5)	75(36.1)
Moderate	28(26.9)	70(33.7)
High	38(36.5)	63(30.3)
Vegetables and fruits intake patterns
Low	51(49.0)	92(44.2)
Moderate	33(31.7)	72(34.6)
High	20(19.2)	44(21.2)
Egg and poultry intake patterns
Low	40(48.2)	71(42.8)
Moderate	14(16.9)	59(35.5)
High	29(34.9)	36(21.7)
Dairy products intake patterns
Low	50(52.1)	49(26.8)
Moderate	23(24.0)	31(16.9)
High	23(24.0)	103(56.3)
Legumes and pulses
Low	48(46.2)	42(20.2)
Moderate	36(34.6)	63(30.0)
High	20(19.2)	103(49.5)
Fats and oils intake patterns
Low	58(55.8)	45(22.3)
Moderate	30(28.8)	48(23.8)
High	16(15.4)	109(53.9)
Porridge temperature
Hot	37(35.6)	162(77.9)
Very hot	67(64.4)	46(22.1)
Coffee temperature
Hot	58(55.8)	169(81.2)
Very hot	46(44.2)	39(18.8)
Coffee volume
Small	29(27.9)	152(73.1)
Larger	75(72.1)	56(26.9)
Porridge consumption speed
Neither slow nor fast eater	62(59.6)	187(89.9)
Fast eaters	42(40.4)	21(10.1)

Table 3 Exposure to Potential Environmental Carcinogens Among the Participants, Arsi Zone, Oromia, Ethiopia, 2020

Characteristics	Cases (%)	Controls (%)
	N=104	N=208
Food preparation places
In the kitchen	70(67.3)	194(93.3)
In living rooms	34(32.7)	14(6.7)
Source fuels for cooking foods
Animal muck	9(8.7)	66(31.7)
Firewood	95(91.3)	142(68.3)
Khat chewing
No	78(75.0)	166(79.8)
Yes	26(25.0)	42(20.2)
Ventilation in the room
No	70(67.3)	194(93.3)
Yes	34(32.7)	14(6.7)
Alcohol intake
No	89(85.6)	163(78.4)
Yes	15(14.4)	45(21.6)
Tobacco use
No	95(91.3)	197(94.7)
Yes	9(8.7)	11(5.3)
Chemical containers for in house use
Safely disposed	23(22.1)	101(48.6)
Used for in house services	81(77.9)	107(51.4)
Exposure to radiations
No	24(23.1)	147(70.7)
Yes	80(76.9)	61(29.3)
Participating in a chemical spray
No	89(85.6)	192(92.3)
Yes	15(14.4)	16(7.7)
Years working in chemical spray
< 10 years	40(38.5)	39(18.8)
≥ 10 years	64(61.5)	169(81.3)
Rodenticide use
No	33(31.7)	112(53.8)
Yes	71(68.3)	96(46.2)

Table 4 Dietary and Environmental Determinants of Oesophageal Cancer in Arsi Zone, Oromia, Ethiopia, 2020

Characteristics	Case (%)	Controls (%)	COR(95% CI)	AOR(95% CI)
	n=104	n=208
Coffee drinking temperature
Hot	58(55.8)	158(80.2)	1	1
Very hot	46(44.2)	39(19.8)	3.2(1.90, 5.41)	5.1(1.95, 13.71)	***
Coffee drinking volume
Small	29(27.9)	152(73.1)	1	1
Large	75(72.1)	56(26.9)	7.0(4.14,11.88)	4.9(2.03, 12.17)	****
Porridge consumption temperature
Hot	37(35.6)	162(77.9)	1	1
Very hot	67(64.4)	46(22.1)	6.3(3.79,10.70)	3.1(1.38, 7.03)	***
Porridge consumption speed
Normal	62(59.6)	187(89.9)	1	1
Fast	42(40.4)	21(10.1)	6.0(3.319, 10.963)	7.0(2.48, 20.14)	****
Dairy intake patterns
Low	50(52.1)	49(26.8)	4.5(2.50, 8.32)	6.0(2.29, 15.95)	****
Medium	23(24.0)	31(16.9)	3.3(1.64, 6.71)	2.0(0.69, 5.84)
High	23(24.0)	31(16.9)		1.00
Food cooking places
In kitchen	70(67.3)	194(93.3)	1	1
In living rooms	34(32.7)	14(6.7)	6.7(3.41, 13.28)	3.7 (1.22, 11.39)	**
Use of chemical containers
Safe dispose	23(22.1)	101(48.6)	1	1
Use for inhouse services	81(77.9)	107(51.4)	3.3(1.94, 5.68)	3.4(1.48, 8.23)	***
History of cancer in the family
No	94(90.4)	187(89.9)	1	1
Yes	10(9.6)	21(10.1)		0.9(0.27, 3.42)
History of chewing khat
No	78(75.0)	166(79.8)	1	1
Yes	26(25.0)	42(20.2)	1.3(0.75, 2.30)	1.2(0.51, 3.25)
Exposure to x-ray
No	24(23.1)	147(70.7)	1	1
Yes	80(76.9)	61(29.3)	8.0(4.65,13.85)	9.4(3.94, 22.82)	****
Participating in chemical spray
No	89(85.6)	192(92.3)	1	1
Yes	15(14.4)	16(7.7)	2.0(0.95, 4.27)	3.3(0.97, 11.80)
Homemade nonalcoholic drinks
No	36(34.6)	94(45.2)	1	1
Yes	68(65.4)	114(54.8)	1.5(0.95, 2.53)	5.4(1.97, 15.14)	***
History of drinking alcohol
No	89(85.6)	163(78.4)	1	1
Yes	15(14.4)	45(21.6)	0.61(0.32,1.15)	1.5(0.43, 5.89)

Notes: Variable(s) in the model: Coffee temperature, Non-alcoholic drinks, Porridge temperature, milk and dairy products, Food preparation place, Use of chemical containers, History of cancer, Khat chewing, Radiation exposure, Participating in chemical spray, Alcohol drinking, Porridge consumption speed, and coffee 0drinking volume. **, ***, **** are P-value <0.05, < 0.001, and <0.0001 respectively.