European Journal of Cardiovascular Medicine

BMI (body mass index) is a popular index used for assessing the health in an individual. It is a simple index used to assess the anthropometric parameter in a subject. The most widely accepted and used classification system for BMI is the one introduced by WHO (World Health Organization). BMI plays a vital role in immune modulation activities. Usually, interventions such as engaging in activities to lower stress, quitting the alcohol intake and smoking, a healthy lifestyle, moderate physical activity, and a low-calorie diet are positive approaches to maintain an optimum BMI. However, the vital role of immune boosting foods needs special consideration.¹

These immune boosting foods contain bioactive components that pays a definitive regard considering the favorable body weight. From the vast and extensive previous literature data, eight spices and herbs are identified as foods to pose a positive effect on the BMI, body weight, and waist circumference in the humans. Few of these studies include tea, garlic, ginger, and turmeric.²

Also, a close relationship has been established between the use of individual immune boosting agents and BMI in a subject. These foods include the tea, garlic, ginger, and turmeric has been reported in the literature that supports the reports of the previous studies that suggest that immune boosting foods are also anti-obesity as they help in significant reduction in the bosy weight.³

Existing literature data us scarce concerning the frequency of taking immune boosting foods and their correlation to the body mass Index. Hence, the present study was aimed to explore the influence of immune boosting foods consumption on the BMI of college going students.

The present cross-sectional clinical study was aimed to explore the influence of immune boosting foods consumption on the BMI of college going students. The study subjects were the medical students from Shri Shankaracharya Institute of Medical Sciences, Bhilai, Durg, Chhattisgarh. Verbal and written informed consent were taken from all the subjects before study participation.

The study utilized a preformed structured questionnaire that collected data from all the subjects including age, educational status, and socioeconomic data as job profile and income, lifestyle details as physical activity levels, alcohol, and smoking, and medical history of diet-related diseases. The inclusion criteria for the study were college going student subjects comprising of both males and females in the age range of 18-23 years and had no diet related disorder. The exclusion criteria for the study were subjects that were native of other states and subjects with medical intervention or diet related disorders.

Nutritional data were gathered from all the subjects using the standardized protocol by ICMR and their guidelines.⁴ The anthropometric data gathered were WHR (Waist to Hip Ratio), BMI (Body Mass Index), weight, and height of the subjects. A Food frequency questionnaire was used to gather data concerning specific indigenous foods as turmeric, garlic, ginger, and tea consumption in all the study subjects.

The data collected were statistically analyzed using the chi-square test, Fisher’s exact test, Mann Whitney U test, and SPSS (Statistical Package for the Social Sciences) software version 24.0 (IBM Corp., Armonk. NY, USA) using ANOVA, chi-square test, and student's t-test. The significance level was considered at a p-value of <0.05.

The present cross-sectional clinical study was aimed to explore the influence of immune boosting foods consumption on the BMI of college going students. The study assessed 422 subjects that were college going and in the age range of 18-30 years. The subjects were assessed using a preformed structured proforma to gather data concerning anthropometric data and food frequency concerning the use of immune boosting foods including intake of turmeric, garlic, ginger, and tea.

Table 1: BMI (body mass index) in the study subjects

Table 2: Effect on immune boosting food agents in BMI of study subjects

On assessing the BMI in the study subjects, it was seen that BMI of <18.5kg/m2 was seen in 21.3% (n=90) subjects. Majority of the subjects had BMI in the range of 18.5-24.9kg/m2 with 62.1% (n=262) subjects. The BMI of 25-29.9kg/m2 was seen in 13.2% (n=56) subjects, BMI of 30-39.9kg/m2 depicting obesity was seen in 3.3% (n=14) study subjects, and BMI of >40 was seen in no study subject among 422 study subjects (Table 1).

The study results showed that for effect on immune boosting food agents in BMI of study subjects, effect of tea was non-significant in obese, overweight, normal, and underweight subjects with p=0464. The effect of total spices was non-significant in obese, overweight, normal, and underweight subjects with p=0.315, spice garlic had highest effect on obese subjects followed by underweight, overweight, and normal subjects which was significant with p=0.02. However, a non-significant effect was seen for spice ginger, spice turmeric powder, and turmeric tuber on obese, overweight, normal, and underweight subjects with p=0.476, 0.374, and 0.288 respectively (Table 2).

It was seen that BMI was in normal range of 18.5-24.9kg/m2 was seen in 62% subjects, whereas there were 3% obese and 13% overweight study subjects with BMI in the range of 25-29.9 and >30 kg/m2. WHR (waist hip ratio) was above normal in 41% females and 19% male subjects. Garlic was used thrice a week and daily in 34% and 38% subjects with BMI in normal range which was significant with p<0.05. Turmeric was used thrice a week and daily in 34% and 38% subjects with BMI in normal range 24% and 54% subjects, ginger by 40% subjects daily and 31% thrice a week with normal BMI. Statistically significant results were seen for tea, ginger, and turmeric.

The study assessed 422 subjects that were college going and in the age range of 18-30 years. The subjects were assessed using a preformed structured proforma to gather data concerning anthropometric data and food frequency concerning the use of immune boosting foods including intake of turmeric, garlic, ginger, and tea. This design was in line with the previous studies of Safari Z et al⁵ in 2021 and Yang CS et al⁶ in 2018 where study design similar to the present study was also used by the authors in their studies.

Concerning the assessment of the BMI in the study subjects, it was seen that BMI of <18.5kg/m2 was seen in 21.3% (n=90) subjects. Majority of the subjects had BMI in the range of 18.5-24.9kg/m2 with 62.1% (n=262) subjects. The BMI of 25-29.9kg/m2 was seen in 13.2% (n=56) subjects, BMI of 30-39.9kg/m2 depicting obesity was seen in 3.3% (n=14) study subjects, and BMI of >40 was seen in no study subject among 422 study subjects. These findings were consistent with the results of Xiao T et al⁷ in 2024 and Xu X et al⁸ in 2023 where authors reported BMI in their college going student subjects similar to the present study.

It was seen that for effect on immune boosting food agents in BMI of study subjects, effect of tea was non-significant in obese, overweight, normal, and underweight subjects with p=0464. The effect of total spices was non-significant in obese, overweight, normal, and underweight subjects with p=0.315, spice garlic had highest effect on obese subjects followed by underweight, overweight, and normal subjects which was significant with p=0.02. However, a non-significant effect was seen for spice ginger, spice turmeric powder, and turmeric tuber on obese, overweight, normal, and underweight subjects with p=0.476, 0.374, and 0.288 respectively. These results were in agreement with the findings of Cao C et al⁹ in 2025 and Li X et al¹⁰ in 2020 where effect on immune boosting food agents in BMI comparable to the present study was also reported by the authors in their studies.

The study results also showed that BMI was in normal range of 18.5-24.9kg/m2 was seen in 62% subjects, whereas there were 3% obese and 13% overweight study subjects with BMI in the range of 25-29.9 and >30 kg/m2. WHR (waist hip ratio) was above normal in 41% females and 19% male subjects. Garlic was used thrice a week and daily in 34% and 38% subjects with BMI in normal range which was significant with p<0.05. Turmeric was used thrice a week and daily in 34% and 38% subjects with BMI in normal range 24% and 54% subjects, ginger by 40% subjects daily and 31% thrice a week with normal BMI. Statistically significant results were seen for tea, ginger, and turmeric. These findings correlated with the results of Fu Z et al¹¹ in 2023 and Panbehkar-Jouybari M et al¹² in 2022 where authors also reported significant results were seen for tea, ginger, and turmeric on BMI as in the present study.

The present study, within its limitations, concludes that regular intake of immune boosting foods by the college going subjects from India including garlic, ginger, and turmeric can have an influence on the Body mass Index (BMI) and needs consideration

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