Indigenous superfoods consumption, asymptomatic presentation and immunocompetence in young adults post COVID-19 pandemic – a cross-sectional study

Indigenous communities have unique traditional food systems. The traditional Khasi and Jaintia plates consist of both raw and cooked food items. Locally sourced herbs, tubers and plants are common in their food habits. Mustard greens, Indian pennywort, garlic chives, fish mint, turmeric tuber, chayote, ginger and garlic are some of the commonly used plant foods among these tribes. This study aimed to evaluate the relationship between the consumption of indigenous superfoods and immunocompetence measured through micronutrient biomarkers. Informed consent and ethical clearance were obtained before the study. A web-based tool was constructed with sociodemographic information and a quantitative food frequency questionnaire on indigenous food consumption patterns. The 24-hour dietary recall was used to assess nutrient intake. The blood samples were estimated for SARS-CoV antibody levels and serum levels of vitamin C, zinc and selenium. A total of 553 participants completed the questionnaire. Less than ten percent of the study population had COVID-19. The asymptomatic presentation among the study population was predominant even after the pandemic. Greater intake of macronutrients such as carbohydrates, protein and fats was observed (p