TITLE:
Assessment of the Impact of Consuming Enriched Flours with Anti-Inflammatory and Antioxidant Properties among People with Sickle Cell Anemia in Togo
AUTHORS:
Kafui Codjo Kouassi, Tchagbélé Ouro-Bere, Hezouwe Magnang, Ekpetsi Chantal Bouka, Essodolom Paka, Hèzouwè Madjalani, Tchadjobo Tchacondo
KEYWORDS:
Sickle Cell Disease, Undernutrition, Enriched Flour, Anti-Inflammatory, Antioxidant, Vaso-Occlusive Crisis, Togo
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.17 No.9,
September
14,
2026
ABSTRACT: Background: Sickle cell disease remains a hereditary condition for which there is no widely accessible curative treatment in sub-Saharan Africa. Growing interest in nutrition as a means of reducing morbidity has led to the development of adapted local nutritional alternatives. The Objective of this study was to evaluate the impact of consuming an enriched flour with anti-inflammatory and antioxidant properties among undernourished patients with sickle cell disease. Methods: This was a prospective interventional study conducted from July 1, 2024, to July 31, 2025, at the National Center for Sickle Cell Disease Reference and Follow-up in Togo. Of the 233 patients recruited, 154 were identified as undernourished; 75 of them were enrolled in the intervention phase, and 57 completed the 6-month follow-up period while consuming the enriched flour porridge. Results: The prevalence of malnutrition was 66.1%. After 6 months of intervention, vaso-occlusive crises decreased by 86% (from 1.46 to 0.20 episodes/month, p Conclusion: Enriched flour made from local products showed a positive and clinically significant impact on nutritional status, inflammatory status, the incidence of vaso-occlusive crises, and quality of life in undernourished patients with sickle cell disease, although this effect was not consistent across the inflammatory markers studied. Systematic integration of nutritional management into the overall care of sickle cell patients is recommended.