COVID-19 preventives consumed in South Africa versus other Sub-Saharan African countries

Eridiong O Onyenweaku; Alex K Tchuenchieu; Hema Kesa

doi:10.4102/hsag.v27i0.2061

COVID-19 preventives consumed in South Africa versus other Sub-Saharan African countries

Health SA. 2022 Nov 30:27:2061. doi: 10.4102/hsag.v27i0.2061. eCollection 2022.

Authors

Eridiong O Onyenweaku¹, Alex K Tchuenchieu^{1

2}, Hema Kesa¹

Affiliations

¹ Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa.
² Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, Yaounde, Cameroon.

Abstract

Background: The current coronavirus disease 2019 (COVID-19) pandemic has been of global concern as it has affected the health of many and the economies of nations. In order to strengthen the immune system against COVID-19, certain plant-source foods were consumed.

Aim: This study was designed to identify and compare various special foods and drinks consumed to prevent COVID-19 during the lockdown in various sub-Saharan countries in comparison to South Africa (SA), as well as highlighting some current dietary recommendations.

Setting: Online cross-sectional survey in six African countries, namely South Africa, Cameroon, Nigeria, Ghana, Ethiopia and Kenya.

Methods: After sample size determination, an online questionnaire was designed and content validated. The survey link was pretested on 25 people and then circulated for 6 weeks during total lockdown. The proportion of responses for each question were reported using descriptive statistics.

Results: Half of the 817 participants surveyed were not consuming anything special for COVID-19 prevention. South Africans mostly reported the consumption of supplements or conventional medicines (mainly vitamin C and zinc) while for other countries, a variety of natural foods and drinks were mentioned - some having already proved helpful in boosting immune systems. They included infusions of spices with or without honey, fruits and vegetables, medicinal drinks and local beverages.

Conclusion: Programmes and campaigns designed to increase awareness of dietary measures for COVID-19 prevention have proved beneficial and should be promoted. Analytical evaluation of the nutritional and health benefits and antiviral potentials of the identified special foods would help in determining which foods to prioritise and promote in the fight against COVID-19.

Contribution: This study shows the possibility of finding dietary solutions for managing the pandemic and 'preventive' potentials of certain plant substances.

Keywords: COVID-19; South Africa; foods and drinks; immune-boosters; preventive; sub-Saharan Africa.