Rising Cancer Incidence and Role of the Evolving Diet in Kenya

Abstract

Kenya has experienced an increase in the incidence of various types of cancers in the last few decades. This article highlights dietary factors as major contributors to this rising trend of cancer incidence in Kenya at the backdrop of an evolving diet. Literature search revealed that diet plays a major role in the etiology of various cancers with highest incidence rates in various categories of people in Kenya. Other than among children (≤15 years) and HIV/AIDs patients, diet-related cancers such as esophageal, colorectal, stomach, prostate and breast appear to predominate among Kenyans in various categories, i.e., young people (15 ≤ 30 years), adults (31 ≤ 65 years), and older people (>65 years). In the past few decades, Kenya has been undergoing nutritional transition characterized by departure from potentially cancer-protective traditional diets (mostly rich in dietary fiber, fruits, and vegetables) to “western diet” (rich in charred red/organ meats, fat, cholesterol, sugar, and salt) that poses elevated cancer risks. Other potentially carcinogenic factors that characterize the evolving Kenyan diet include; drinking of illicit and/or excess alcohol, traditional soot-laced sour milk, reuse of frying fats/oils, kerosene-laced meals, aflatoxin and agrochemical contaminated foods. The various plausible mechanisms of carcinogenesis of these dietary factors are discussed.

Acknowledgments

The authors would like to thank the Johannesburg Institute of Advanced Studies (JIAS) for awarding writing fellowship (2018) to Dr. G. K. Maiyoh and hosting him during the period when the article was drafted.

Disclosure Statement

No potential conflict of interests was reported by the authors.