Esophageal squamous cell carcinoma (ESCC) accounts for about 90% of the 456,000
incident esophageal cancers each year. Regions of high incidence include Eastern to …

In Africa, milk production, processing and consumption are integral part of traditional food
supply, with dairy products being a staple component of recommended healthy diets. This …

ABSTRACT The International Agency for Research on Cancer (IARC) and the US National
Cancer Institute (NCI) have initiated a series of cancer-focused seminars [Scelo G, Hofmann …

Esophageal squamous cell carcinoma (ESCC) is one of the most common cancers in most
Eastern and Southern African countries, but its etiology has been understudied to date. To …

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in
cultural norms and practices. Typically, these foods are produced at small or household …

Microbial fermentation has been used historically for the preservation of foods, the health
benefits of which have since come to light. Early dairy fermentations depended on the …

Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne
diseases, especially when raw milk is consumed. In Africa, poor processing and storage …

This review examines different nutritional guidelines, some case studies, and provides
insights and discrepancies, in the regulatory framework of Food Safety Management of …

The resident microbiome plays a key role in exposure of the upper gastrointestinal (GI) tract
mucosa to acetaldehyde (ACH), a carcinogenic metabolite of ethanol. Poor oral health is a …

Africa is known for its rich, ancient tradition in fermented foods. Among these, fermented
dairy products represent one category that is widely consumed, contributing to the socio …