Nigeria records over 120,000 new cancer cases every year, with about 127,763 new diagnoses and 79,542 deaths documented in 2022 alone. Yet many Nigerians still do not know what causes cancer or how everyday habits contribute to it. A recent survey found that 62% of adults are unaware of the major causes of cancer, meaning that most people do not realize that ordinary daily meals and cooking methods may play a role.

In Nigeria, food is more than a source of sustenance. It is a strong symbol of culture, identity, and community. Because food sits at the heart of Nigerian culture, from bustling street grills to family kitchens, some long-standing cooking practices may unknowingly expose us to harmful compounds. Understanding how our cuisine and cultural habits influence cancer risk is therefore essential, not just for awareness, but for shaping healthier cooking choices and guiding national strategies for cancer prevention. This article is informed by the review, The Link Between Culture, Cuisine, and Cancer, by Oseghale et al. (2025).

Carcinogens in Nigerian Foods

Carcinogens are substances that can trigger changes in the body’s cells, sometimes leading to cancer over time. Two classes of carcinogens are particularly relevant to Nigerian foods and cooking practices: heterocyclic amines and polycyclic aromatic hydrocarbons.

Heterocyclic Amines (HCAs) form when proteins in muscle meats such as beef, poultry, pork, and fish react with creatine and amino acids under high heat. HCAs are produced in larger amounts when meats are overcooked or charred. Once metabolized, HCAs can damage DNA, potentially triggering mutations that lead to cancers such as colon, breast, and prostate cancer.

Polycyclic Aromatic Hydrocarbons (PAHs) develop when fat drips onto hot surfaces, producing smoke that coats the food. Both HCAs and PAHs are classified as probable human carcinogens by the International Agency for Research on Cancer (IARC).

Carcinogenic Nigerian Foods

1. Suya

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Suya is one of Nigeria’s most popular and iconic street foods. Popularly sold at night, it consists of thin slices of red meat generously spiced with a local spice called Yajin Kuli. It is grilled over open charcoal flames, creating the smoky flavor and aroma that draw crowds from dusk until late.

This spicy delicacy comes with hidden risks. When suya is grilled over intense heat, the amino acids and creatine in the meat react to form HCAs such as PhIP, MeIQ, and MeIQx. The dripping fat that hits the open flame produces smoke rich in PAHs, another carcinogenic compound, which then settle back onto the meat.

Suya can also carry high levels of metals, often introduced through overused or poorly cleaned grills, contaminated meat or spices, charcoal residue, and even environmental dust and vehicle emissions from open roadside stalls. Wrapping hot suya in newspapers or printed paper adds another layer of exposure, allowing heavy metals and ink chemicals to leach into the food we enjoy so casually.

2. Beef Jerky

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Popularly known as Kilishi, the Nigerian beef jerky is a traditional northern Nigerian delicacy made from thin, spiced slices of dried beef. Unlike suya, it is typically air- or smoke-dried and often coated with groundnut paste and spices. This method helps it last for days, making it a convenient snack for markets, travelers, and social gatherings.

As delightful as it is, the smoking and drying process can introduce PAHs, especially when oily ingredients and high heat are used. Studies show that some commercially prepared kilishi contains PAH levels above European safety limits. Benzo[a]pyrene, a key toxic marker, has been found in concerning amounts. Regular consumption may increase the long-term risk of gastrointestinal cancers.

3. Smoked Fish and Barbecue Meats

Smoked fish and barbecued meats are central to Nigerian culinary life, from festive gatherings to everyday meals. Although it contains copious amount of protein, direct flame cooking, especially over charcoal or wood chips, increases PAH levels. Research has confirmed that higher cooking degrees, such as well-done meat, elevate levels of benzo[a]pyrene and dibenzo[a,h]anthracene, both highly toxic PAHs. More intense cooking also causes nutritional loss and lipid oxidation.

Barbecuing in Nigeria, often using reused or over-charred grills, exposes consumers to these carcinogenic compounds. Using indirect heat or lower temperature cooking reduces risk.

4. Moi Moi

Moi Moi is a side dish made from blended beans, commonly eaten with rice, bread, or pap. Although naturally healthy, certain cooking methods can introduce harmful chemicals into the dish. Steaming moi moi in nylon or polyethylene film can cause phthalates which are chemicals that may disrupt hormones and increase long-term cancer risk, to leach into the food, especially when frozen and reheated.

Back in the day, Nigerian mothers steamed Moi Moi in milk tins, which, when thoroughly cleaned and free from rust or paint, are safe. Today, safer modern alternatives include stainless steel, heat-safe glass, or silicone molds. Choosing these containers allows you to enjoy Moi Moi safely while preserving its traditional taste and texture.

5. Fried Foods: Puff-Puff, Akara, and Fried Plantain.

Puff-puff and akara are Nigerians’ favorite breakfast and midday snacks. Children of the 90s grew up eating these golden fritters every morning, and they have become part of our nostalgic memories. Fried plantain is often considered essential with rice and beans.

However, frying at high temperatures introduces acrylamide, a chemical linked to cancer. Over-frying plantains also produce trans fatty acids that contribute to oxidative stress and may promote carcinogenesis.

6. Beverages

Beverages like ogogoro, a distilled spirit made from fermented palm sap, and mokite, a marijuana-infused drink, are enjoyed in many parts of Nigeria. While these drinks are culturally significant, research shows that some may contain elevated levels of metals such as iron, chromium, and nickel. Over time, these metals can cause oxidative stress, damage cells, and increase the risk of cancer. The 2025 review by Oseghale et al. highlights that regular consumption, especially of unregulated or homemade beverages, can contribute to long-term health risks. Choosing commercially regulated products or moderating intake can help reduce exposure while still allowing people to enjoy these traditional drinks.

What Do We Eat Then?

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Certain foods naturally protect against cancer through their antioxidant and anti-inflammatory properties. Oxidative stress refers to the damage caused by reactive oxygen species in cells, which can lead to mutations and cancer. Apoptosis is programmed cell death that removes damaged cells before they become cancerous. Nigerian foods rich in antioxidants, flavonoids, and other bioactive compounds support these protective mechanisms.

The Mediterranean diet is an excellent model for cancer-preventive eating. It emphasizes vegetables, fruits, legumes, whole grains, nuts, healthy fats, moderate seafood and poultry, and low intake of red and processed meat. Incorporating such foods into Nigerian diets can reduce cancer risk.

Protective foods include:

• Fruits: Bananas, avocados, apples, papaya, pomegranate, grapes, citrus fruits, and berries inhibit cancer cell growth, reduce oxidative stress, and promote apoptosis.
• Vegetables: Cruciferous vegetables, tomatoes, garlic, onions, carrots, and chili peppers block abnormal DNA replication, inhibit angiogenesis, and trigger apoptosis.
• Spices and herbs: Turmeric’s curcumin reduces DNA damage and inflammation.
• Whole grains and legumes: Beans, lentils, chickpeas, and unrefined cereals dilute carcinogens, promote apoptosis, and provide antioxidants.
• Nuts and healthy oils: Cashews, walnuts, peanuts, and olive oil regulate the cell cycle and protect against tumor development.

Understanding the hidden risks in some of our favourite foods is not about giving up tradition. It is about making small adjustments that let us enjoy the flavours we love in safer ways. Research shows that simple changes can reduce harmful compounds. Pre-cooking meat in water or lightly boiling it before grilling lowers the formation of HCAs. Cooking at lower temperatures, such as slow roasting or steaming, helps limit PAH buildup. Frying below 150°C reduces acrylamide, and keeping frying time short helps prevent trans fats from forming. Being mindful of heat and cooking time goes a long way in reducing exposure to these risks.

• Grill with care: Avoid over-charring or overcooking meat. Turn pieces often and reduce fat dripping directly onto flames. Avoid old, rusty, or heavily used grills.
• Fry wisely: Use moderate heat and shorter frying times. Try not to reheat fried foods repeatedly.
• Avoid plastics and newspaper: Steaming food in nylon or polyethylene releases phthalates. Wrapping hot food in newspaper or printed paper transfers inks and metals. Opt for stainless steel, silicone, heat-safe glass, foil paper, parchment paper, or banana leaves.
• Balance your plate: Pair high-risk foods with vegetables, whole grains, nuts, and fruits.
• Diversify proteins: Include more fish, poultry, legumes, and plant-based proteins, and rely less on red and processed meats.
• Mind your beverages: Limit homemade spirits such as ogogoro, or ensure commercial products are properly regulated.

If you made it this far, congratulations. Reading this may have made you think, should I stop eating out, become a vegetarian, or get an air fryer? You may even be tempted to rush home to discuss this with your mother. Whatever thoughts crossed your mind, I would love to hear them. Share your reactions in the comments section.