Algae as a Source of Protein and Oil for Human Nutrition, Food Security and Health in Africa: A Systematic Review
1
1. Department of Sustainable Food Systems and Development, University of The Free State, Bloemfontein, South Africa
Popul. Med. 2026;8(Supplement Supplement 1):A446
ABSTRACT
BACKGROUND:
Africa faces a dual burden of undernutrition and rising prevalence of diet-related non-communicable diseases, worsened by climate change, population growth, and constraints on conventional food systems. Algae, including micro algae (Spirulina), have emerged as promising sustainable food resources due to their high protein content, valuable lipid profiles, and relatively low land and water requirements. Although algae-based foods and supplements have been introduced in several African countries, evidence on their contribution to human nutrition, food security, and health are limited and not been systematically synthesized.
METHODS:
This systematic review aimed to synthesize available evidence on algae for human nutrition and food security in Africa. Searches were conducted in PubMed/MEDLINE, Scopus, Web of Science, AGRIS, Embase, CINAHL, Cochrane Central, Google Scholar and African Journals Online for studies published from January 2000 to the present. Eligible studies included nutrient composition analyses, human intervention and observational studies conducted in African settings. Data extracted included algae species, nutritional composition, health outcomes, food security implications, safety, and acceptability, and were evaluated across diverse populations, including malnourished children and adults living with HIV. Risk of bias was assessed using ROBIS, and findings were synthesized narratively.
RESULTS:
Preliminary evidence suggests that algae produced and consumed in African contexts, particularly Spirulina, are rich in protein (̃~70%), lipids (20–50%), vitamins, essential minerals, and antioxidants. Reported benefits include improvements in nutritional status and dietary quality, enhanced immune function, and potential for local production and livelihood generation. However, evidence base remains heterogeneous, with limited large-scale trials and gaps regarding algae-derived oils, and consumer acceptability.
CONCLUSIONS:
Algae represent a promising but underexplored resource for improving human nutrition, food security, and health in Africa. This review highlights potential of algae, particularly Spirulina, to contribute to sustainable African food systems, while underscoring the need for robust clinical trials and implementation research towards large-scale adoption.
Africa faces a dual burden of undernutrition and rising prevalence of diet-related non-communicable diseases, worsened by climate change, population growth, and constraints on conventional food systems. Algae, including micro algae (Spirulina), have emerged as promising sustainable food resources due to their high protein content, valuable lipid profiles, and relatively low land and water requirements. Although algae-based foods and supplements have been introduced in several African countries, evidence on their contribution to human nutrition, food security, and health are limited and not been systematically synthesized.
METHODS:
This systematic review aimed to synthesize available evidence on algae for human nutrition and food security in Africa. Searches were conducted in PubMed/MEDLINE, Scopus, Web of Science, AGRIS, Embase, CINAHL, Cochrane Central, Google Scholar and African Journals Online for studies published from January 2000 to the present. Eligible studies included nutrient composition analyses, human intervention and observational studies conducted in African settings. Data extracted included algae species, nutritional composition, health outcomes, food security implications, safety, and acceptability, and were evaluated across diverse populations, including malnourished children and adults living with HIV. Risk of bias was assessed using ROBIS, and findings were synthesized narratively.
RESULTS:
Preliminary evidence suggests that algae produced and consumed in African contexts, particularly Spirulina, are rich in protein (̃~70%), lipids (20–50%), vitamins, essential minerals, and antioxidants. Reported benefits include improvements in nutritional status and dietary quality, enhanced immune function, and potential for local production and livelihood generation. However, evidence base remains heterogeneous, with limited large-scale trials and gaps regarding algae-derived oils, and consumer acceptability.
CONCLUSIONS:
Algae represent a promising but underexplored resource for improving human nutrition, food security, and health in Africa. This review highlights potential of algae, particularly Spirulina, to contribute to sustainable African food systems, while underscoring the need for robust clinical trials and implementation research towards large-scale adoption.
| eISSN: | 2654-1459 |
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