Can Ethiopia’s Spicy Diet help Fight COVID-19 Infection?

Can Ethiopia’s Spicy Diet help Fight COVID-19 Infection?

Narrative Review Prof.Tefera Belachew (MD, MSc, PhD), Makeda Sinaga (MPH, PhD Scholar) Department of Nutrition and Dietetics, Faculty of Public Health, Institute of Jimma University, April 2020

ABSTRACT

Background: Although there is no empirical evidence on specific dietary recommendations that can reduce risk of COVID-19 and associated mortality, having a healthy diet that has balanced micro and macro nutrients, having moderate physical activity, managing stress, and getting enough sleep are critical to keep our immune system strong and withstand acute infections. In Ethiopia, although several spices are part of the edible food and are traditionally used for treating some viral diseases such as common cold and influenza; there is no clear recommendation from the scientific community whether such a traditional practice is helpful for COVID-19.

The public is in a dilemma whether to use these spices for prevention of acute infections like COVID-19 or not. Such lack of consistent information could lead to their misuse of the spices. The purpose of this quick review is to synthesize scientific evidence on the benefits of spices and herbs in fighting acute infection and come up with practical recommendation. Methods: This review included studies published on bioactive component of the spices, their antiviral and other health effects and side effects. Studies were reviewed regardless of year of publication and there were no restrictions by type of setting. Mostly, this review considered systematic reviews and meta-analyses, randomized controlled trials, non-randomized controlled trials, cohort studies, case control studies and analytical cross-sectional studies. Animal studies, in vitro trials and diagnostic trials were also considered.

The databases included: PUBMED, MEDLINE, COCHRANE LIBRARY, CINAHL, grey literature through Google Scholar and reference lists to the papers reviewed. Major findings were discussed and plausible conclusion and recommendation were drawn based on the available evidence.

Results: The review showed that there is no direct evidence on the effect of diet of COVID19. Most of the spices including turmeric, ginger, lemon, garlic, Cinnamon, black pepper, clove, coriander, green paper, mustard, thyme, oregano, white cumin, and chilli used in Ethiopia have antiviral, antibacterial, antioxidant, anti-inflammatory and immune boosting effects. Combining spices such as Turmeric and black pepper enhances the bioavailability of curcumin, which is strong antiviral and antioxidant. Spices such as Lepidium Sativum (Feto) and Rue (Tenaadam) and White cumin may cause toxicity (organ damage and still birth) if used in large doses especially in pregnant women although they have benefits.

Conclusion: Although there is no direct evidence on the effect of diet of COVID-19, the findings indicated that there is a scientific basis for the use of spices and herbs in preventing and fighting acute viral infections. The results imply the need for encouraging the public on the use of such spices in their normal diet. The public should also be advised to be cautious in the use of some spices and herbs in large doses especially in pregnant women. Further clinical trials should elucidate the effect of these spices on COVID-19 using direct empirical data.