The meat processing exposome in Africa: integrating traditional culinary practices, environmental co-exposures, and cancer prevention strategies

Dietary exposure to carcinogenic compounds generated during meat processing represents a critical yet underexplored component of the African cancer exposome. Traditional high-temperature cooking methods, including smoking, grilling (braai), and singeing, are deeply embedded in African culinary culture and food security systems. However, these practices promote the formation of polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HCAs), and N-nitroso compounds (NOCs), which undergo enzymatic bioactivation to form DNA-reactive metabolites. This chapter examines the multifaceted carcinogenic risks associated with thermally processed meats in African contexts, emphasizing the synergistic effects of dietary carcinogens and environmental co-exposures, including heavy metals and persistent organic pollutants from inappropriate fuel sources. Molecular mechanisms linking these exposures to colorectal, esophageal, hepatic, and gastric cancers are elucidated through the lens of cytochrome P450-mediated metabolism, oxidative DNA damage, and disrupted cellular signaling. Critically, this analysis demonstrates how the African exposome, characterized by the intersection of traditional food practices, environmental contamination, and socioeconomic constraints, creates unique carcinogenic exposure profiles. Evidence-based mitigation strategies are presented, including antioxidant marinades, temperature moderation, clean fuel adoption, and improved smoking technologies. These interventions must be implemented within a One Health framework that integrates food safety policy, community engagement, and environmental health protection. By reconciling traditional culinary heritage with contemporary cancer prevention science, this chapter charts a pathway toward culturally respectful yet health-protective dietary practices across African communities.