Consumption of porridge at Carcinogenic Temperature and Associated Factors in Esophageal Cancer Endemic Area in Ethiopia

Abstract

Abstract Background:- The consumption of a self-reported “hot porridge” was reported as a major dietary risk factor for the increased incidence of esophageal cancerin hot spot areas in Ethiopia. However, no study has quantitatively assessed the porridge consumption temperature and associated factors among households living in endemic areas in Ethiopia and elsewhere. Methods: - A community-based cross-sectional study was conducted from November 1 to December 30, 2020. The porridge temperature was measured using a digital thermometer (HANNA instruments®, Woonsocket, RI, US). Bivariate and multivariate logistic regression analyses were used to check the association between independent and dependent variables. Adjusted odds ratio and 95% confidence interval were used to measure of strengths of the association. Statistical significance was declared at a P-value of less than 0.05. Result: - A total of 301 (149 Wheat, 88 Maize, and 64 Barley) utensils of porridge were measured for consumption temperature. Eighty-four percent (95% CI: (79.7, 87.7%)) of the households commenced porridge consumption at a probably carcinogenic temperature (>65 ℃). Serving porridge in a wooden bowl(Qorii) (AOR=2.0, (95%CI: (1.008, 4.310)) and wheat porridge (AOR=4.6, (95% CI:(1.936,11.406) were independent determinants of the consumption of porridge at a probably carcinogenic temperature. Conclusion: -Substantial number of households in the study area consume porridge at an extremely higher temperature which may cause severe thermal injury to the esophagus. Households who consume wheat porridge and use a wooden serving utensil should wait until the porridge cools down to the optimum temperature for consumption.