Publications by authors named "Michael O Munishi"
Article Synopsis
- - The study analyzed soil, water, and food composition data to assess micronutrient intake and deficiencies across regions in Tanzania and Western Kenya, emphasizing the need for updated and comprehensive food balance information.
- - About 1500 crop samples were tested for essential micronutrients, revealing that Tanzanian foods generally had better micronutrient supply than those in Western Kenya, with leafy vegetables showing the highest concentrations.
- - The findings indicated high deficiency rates for calcium, zinc, and iodine, especially in Kenya, while some drinking water in Tanzania could significantly contribute to micronutrient intake, highlighting regional disparities in nutrient availability.
Element deficiencies and excesses play important roles in non-communicable disease aetiology. When investigating their roles in epidemiologic studies without prospective designs, reverse-causality limits the utility of transient biomarkers in cases. This study aimed to investigate whether surrogate participants may provide viable proxies by assessing concentration correlations within households.
View Article and Find Full Text PDFPurpose: Global cancer burden has increasingly shifted to low- and middle-income countries and is particularly pronounced in Africa. There remains a lack of comprehensive cancer information as a result of limited cancer registry development. In Moshi, Tanzania, a regional cancer registry exists at Kilimanjaro Christian Medical Center.
View Article and Find Full Text PDFAfrica's oesophageal cancer corridor: Do hot beverages contribute?
Cancer Causes Control
October 2015
Purpose: Hot beverage consumption has been linked to oesophageal squamous cell cancer (EC), but its contribution to the poorly understood East African EC corridor is not known.
Methods: In a cross-sectional study of general-population residents in Kilimanjaro, North Tanzania, tea drinking temperatures and times were measured. Using linear regression models, we compared drinking temperatures to those in previous studies, by socio-demographic factors and tea type ("milky tea" which can be 50 % or more milk and water boiled together vs "black tea" which has no milk).