Relation of spice consumption with COVID-19 first wave statistics (infection, recovery and mortality) across India (preprint)

ABSTRACT

Background & Objectives: The recovery and mortality statistics for COVID-19 first wave considerably differed in different states & Union territories (UT) of India. Though dependent on several factors, relation of diet and immunity is well-established. Spices are an essential part of Indian cuisine. Apart from adding flavors and colors to the food, their importance has been traditionally known in disease prevention and cure. Thus, present study was carried out to assess relation of spice consumption with COVID-19 first wave statistics in India. Methods: The spice consumption data were retrieved from Household Consumption of Various Goods and Services in India from 68th round (2011-12) of survey conducted by National Sample Survey Organization (NSSO). Spices for which, consumption data was available, viz., ginger (Zingiber officinale), garlic (Allium sativum), cumin (Cuminum cyminum), coriander (Coriandrum sativum), turmeric (Curcuma longa), black pepper (Piper nigrum), chili (Capsicum annuuam), tamarind (Tamarandus indica) and other spices were selected for analysis. The COVID-19 first wave data for individual states and UTs were retrieved as total number of cases, number of cured/discharged/migrated cases and total number of deaths due to COVID-19, in a cumulative form. It was normalized per million population of respective states and UT. The correlation of individual spice consumption and COVID-19 statistics was analyzed. Results and Conclusions: Spices were consumed across all India with a varied range. The highest consumed spice was ginger. Its highest consumption was in Mizoram (185 gm/30 days) and least in Jammu & Kashmir (23gm/30 days). The highest consumption of Other spices were observed in Lakshadweep (149 gm/30 days), which incidentally reported zero COVID-19 cases. Tamarind consumption showed positive correlation (r = 0.4724) with total number of cases per million population, recovered/migrated/cured cases (r = 0.4948). The consumption of cumin exhibited a weak positive correlation (r = 0.5011) with total deaths per million population. However, most of these correlations were statistically insignificant. The findings from this study provide a basic framework and understanding for future studies. These findings can help to predict preventive/ mitigating or curative usage of these spices. Should similar scenario occur in future, these findings can provide some vital base to act as adjuvant management. As the unspecified and under-explored Other spices category showed promising correlation, more attention needs to be given to them too, along with mostly studied spices like ginger and turmeric.