In the past five years, Nigeria has witnessed a troubling surge in cancer diagnoses, with the latest data revealing that approximately 127,000 new cancer cases are recorded annually. This means that over 635,000 Nigerians have been diagnosed with cancer in just the last half-decade. The burden is further compounded by high mortality; in 2022 alone, nearly 79,000 Nigerians died from cancer-related complications. Particularly concerning is the nature of breast cancers in Nigerian women, which are more likely to be high-grade and hormone receptor-negative, making them more aggressive and harder to treat compared to those seen in many Western populations.

The statistics paint a grim story. Breast cancer now accounts for up to 37% of all new cancer cases among Nigerian women and is the leading cause of cancer death. Cervical cancer follows closely in prevalence. Among men, prostate cancer is the most common, with its incidence rising sharply after the age of 55. Furthermore, liver and colorectal cancers are also on the rise, fueled by a combination of environmental toxins and significant dietary changes occurring across the nation.

Nigeria’s rapid urbanization and industrial growth have come at a steep environmental price, creating what can be described as an environmental time bomb. The World Bank reports that an alarming 94% of Nigerians breathe air that is more polluted than World Health Organization guidelines recommend. In cities like Port Harcourt, the sky is often shrouded in soot, a direct byproduct of gas flaring and industrial emissions. Studies have established links between these pollutants and rising rates of lung and skin cancers, especially in the Niger Delta region, where oil spills and petrochemical waste are unfortunately routine. Beyond air and industrial pollution, everyday products, including cosmetics, plastics, and even some foods, carry carcinogens that quietly undermine public health.

For generations, traditional Nigerian diets served as a bulwark against disease. Meals built around yams, beans, leafy greens, and indigenous fruits offered natural protection, thanks to their high fiber content and a rich cocktail of phytochemicals. Scientific studies have highlighted that plants like African mango (Irvingia gabonensis), onions (Allium cepa), and wild yam (Dioscorea dumetorum) contain compounds capable of suppressing tumor growth and boosting the immune system. However, as cities expand and lifestyles change, so does the menu. The allure of processed meats—such as suya, sausages, and fried snacks—has replaced traditional fare for many urban dwellers. These foods, often cooked at high temperatures or smoked, are loaded with carcinogenic compounds. An additional risk comes from the widespread use of newspapers for food wrapping, a practice that can leach toxic substances like lead into meals. A more insidious threat is aflatoxin, a poison produced by mold in poorly stored grains, groundnuts, and dried fish. “Aflatoxin contamination is a hidden killer,” warns Dr. Onwuekwe. “It’s one of the main reasons liver cancer rates are so high, especially among young men.”

The prevalent use of plastics and nylons in food preparation and packaging, a common practice in Nigeria, also contributes significantly to cancer risk. Cooking popular foods like moin-moin (bean pudding) in nylon bags is widespread, but experts warn that this practice produces dioxins and other toxic chemicals, which have the potential to cause cancer. Food vendors frequently use nylon or cellophane bags to package hot foods, leading to significant chemical leaching. Even plastics labeled as “microwave-safe” may release harmful substances when repeatedly heated or when containers are old or damaged. When plastics, such as nylon bags or takeaway containers, are heated, they release chemicals like bisphenol A (BPA), phthalates, dioxins, and styrene into food. These substances are not tightly bound within the plastic and migrate more readily at high temperatures, especially when the food is fatty, acidic, or oily. Dioxins and phthalates are known endocrine disruptors, interfere with DNA, and promote oxidative stress, all of which increase the risk of various cancers.

Despite these challenges, not all is bleak. Nigeria’s indigenous foods remain a powerful, if underutilized, weapon in the fight against cancer. Scientific research continues to uncover the anticancer properties of local plants, from guava leaves to hog plum (Iyeye). Public health campaigns are beginning to emphasize the importance of returning to traditional diets, increasing physical activity, and adhering to better food safety practices. Yet, the road ahead is long and complex. Combating Nigeria’s cancer crisis will require more than just medical intervention. It demands a holistic approach: cleaner air and water, improved food storage and packaging methods, a renewed respect for traditional diets, and a cultural shift toward healthier lifestyles. As Nigeria stands at the crossroads of tradition and modernity, the choices made today will profoundly shape the nation’s health for generations to come. The answer may lie not just in new medicines, but in rediscovering the wisdom of the past and adapting it to the challenges of the present.