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

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.

Added Sugar and Dietary Sodium Intake from Purchased Fast Food; Confectionery; Sweetened Beverages and Snacks among Sowetan Adolescents

Background. Greater availability and accessibility of fast foods; sugar-sweetened beverages and snacks in urban South Africa may be contributing to the burgeoning obesity epidemic in adolescents. Objectives. To determine the consumption of purchased foods and drinks among a cohort of urban adolescents; and to estimate the added sugar and dietary sodium intake from these foods and beverages.Methods. Participants (N=1 451; 49.6 male; mean 17.7 years of age) completed interviewer-assisted questionnaires on dietary intake practices pertaining to food choices in the home; school and community. The consumption of fast foods; sugar-sweetened beverages and snacks was determined and the average added sugar and sodium intakes were estimated.Results. The median (interquartile range) intake of fast foods was 11 (7 - 16) items/week in both sexes. Sweetened beverages were consumed 8 (5 - 11) and 10 (6 - 11) times/week by males and females; respectively (p0.02). Females consumed confectionery more often than males (13 (9 - 17) and 11 (8 - 15) items/week; respectively; p0.01). Seven (5 - 10) salty snack items/week were consumed by both sexes. Overall; mean added sugar intake from these purchased food items was estimated at 561.6 g/week for males and 485.3 g/week for females; respectively (p0.05). Conclusion. In this study; males and females consumed on average three times the recommended daily intake of added sugar; and more than half of the recommended daily salt intake from these purchased foods alone. These dietary patterns during adolescence may exacerbate the risk of obesity and hypertension in later adult life

Empowering Healthy Food and Beverage Choices in the Workplace

The prevalence of obesity in South Africa has risen alongside the growth in consumption of sugar sweetened beverages (SSBs). This escalation in obesity places the population at greater risk for non-communicable diseases; and is increasing employee absenteeism and turnover and decreasing productivity in the workplace. Research shows that reducing SSBs will signifi cantly impact the prevalence of obesity and its related diseases. Fiscal and legislative levers are one way of addressing SSB consumption and obesity. Worksite interventions are a complementary nudge to create healthier social norms for eating

Antioxidant capacity of some plant foods and beverages consumed in the Eastern Region of Nigeria

Today plant foods and beverages are receiving more scientific attention because of their potential to curb the effect of free radicals in the human system. The present study reports on the antioxidant potentials of some plants foods and beverages consumed in the Eastern Region of Nigeria. The study made use of the ferric reducing antioxidant power; phenolic and the flavonoid contents assays to assess the quality of the antioxidant potentials of the plant foods and beverages. Of the different classes of foods analyzed the following showed high antioxidant potentials: coffee for beverages; star apple for fruits; thyme for vegetable and spices; and raices for alcoholic beverages. Generally the vegetables and spices registered the highest antioxidant properties. The results obtained in this study could help consumers' choice based on the antioxidant capacity of the samples analyzed

Potentiel erosif dentaire des boissons consommees en Algerie

Il est connu que les aliments et boissons acides peuvent ramollir la substance dentaire solide. La capacite erosive d'une boisson n'est pas seulement determinee par la frequence de sa consommation et la valeur de son pH; mais egalement par son acidite titrable; ses proprietes chelatrices; la concentration en calcium et en phosphate. Plus l'acidite titrable d'une boisson est grande; plus il faudra de temps pour que la valeur du pH augmente sous l'action de la salive. L'objectif de cette etude est de mesurer le pH initial; l'acidite titrable ainsi que la teneur en calcium et phosphate dans les boissons consommees en Algerie pour evaluer leurs potentiels d'erosion dentaire. On a etudie vingt-et-une boissons representees par groupe : les sodas; boissons au jus de fruits; boissons energisantes; produits laitiers; et comme temoin l'eau minerale. Resultat : Toutes les boissons testees ont un pH inferieur au pH critique d'une erosion dentaire. Les boissons energisantes presentaient l'acidite titrable la plus elevee et une concentration tres faible en calcium et en phosphate; ce qui implique une action erosive tres importante