“…In North African countries, such as Tunisia-AlgeriaMorocco, case-witness studies, suggested that salted foods prolonged consumption, like quaddid (dried mutton stored in oil), harissa (spicy salted sauce, rancid butter and khelii (dried meat, salty, spicy, cooked and preserved in a mixture of oil and melted bovine greases) is associated with increased NPC risk (Feng et al, 2007) Other environmental factors such as tobacco, cannabis and domestic cooking fumes intake (cooking in the main living room) during childhood, have recently been described as a risk factors for NPC in North African countries as in Tunisia (Feng et al, 2009). We're always observing in North Tunisia a bimodal distribution characterized by 2 peaks at 15 -20 years old and a second at 50 years old, previously reported in several intermediate-risk populations in Northern Africa (Tabyaoui et al, 2013) and Western Asia (Andejani et al, 2004;Barista et al, 2007;Tsao et al, 2014;).…”