Descriptive analysis of selenium content of common foods eaten by ebola survivors in beni, north –kivu, D.R.C.

Abstract

Selenium, a mineral present in food, has been demonstrated to assist a number of bodily processes, including the maintenance of strong muscles and an effective immune system. It may also slow the spread of some viruses and control blood coagulation. As a result, it might contribute to the fight against the Ebola virus infection. This descriptive case-control study examined how the lack of selenium affected people's susceptibility to the Ebola virus in Beni, North Kivu, Democratic Republic of the Congo. 95 Ebola virus survivors and 95 uninfected contact people were randomly chosen to provide data. Adults in both research groups reported eating beans, plantains, potatoes, vegetables, cassava leaves, fish, meat, ugali made from cassava and maize flours, sweet potatoes, and rice throughout the course of the year. According to the investigation, the amounts of selenium in corn flour, red sorghum, soy, squash, peanuts, tomatoes, plantains, and ginger were below the recommended levels. Amaranth, white rice, sweet potatoes, green beans, cassava, cassava leaf, eggs, meat, fish, raw egg plant, ndakala, garlic, and cauliflower were among the foods with normal selenium levels. Non-infected consumed more maize flour, red sorghum, soy, peanuts, amaranth, white rice, sweet potatoes, green beans, and cassava as compared to Ebola survivors. It was discovered that non-infected consumed more beef, eggs, and tomatoes than survivors.