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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire
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| Zeitschriftentitel: | Food and Nutrition Bulletin |
|---|---|
| Personen und Körperschaften: | , , |
| In: | Food and Nutrition Bulletin, 14, 1992, 2, S. 1-7 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
SAGE Publications
|
| Schlagwörter: |
| author_facet |
Banea, Mayambu Poulter, Nigel H. Rosling, Hans Banea, Mayambu Poulter, Nigel H. Rosling, Hans |
|---|---|
| author |
Banea, Mayambu Poulter, Nigel H. Rosling, Hans |
| spellingShingle |
Banea, Mayambu Poulter, Nigel H. Rosling, Hans Food and Nutrition Bulletin Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire Nutrition and Dietetics Geography, Planning and Development Food Science |
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Banea, Mayambu Poulter, Nigel H. Rosling, Hans 0379-5721 1564-8265 SAGE Publications Nutrition and Dietetics Geography, Planning and Development Food Science http://dx.doi.org/10.1177/156482659201400201 <jats:p> Konzo is a paralytic disease that has been attributed to shortcuts in cassava processing resulting in dietary cyanide exposure. Through a combination of anthropological and chemical methods, this study in Zaire provides support for such an aetiology. Observations as well as focus group and individual interviews revealed that women in the konzo-affected Bandundu region, when in a hurry to sell cassava, shorten soaking to only one night, whereas a period of four nights was strictly adhered to in an unaffected neighbouring region. A village-based processing experiment revealed that apparently small differences in the sequence and length of pounding and sun-drying of short-soaked roots considerably change the amounts and types of cyanogens that remain in the cassava flour. Elucidation of the chemical mechanisms involved now makes it possible to estimate the risk for cyanide exposure from different shortcuts and also to give appropriate advice to prevent toxic effects from cassava. </jats:p> Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire Food and Nutrition Bulletin |
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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
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Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
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shortcuts in cassava processing and risk of dietary cyanide exposure in zaire |
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Nutrition and Dietetics Geography, Planning and Development Food Science |
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http://dx.doi.org/10.1177/156482659201400201 |
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1992 |
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1-7 |
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<jats:p> Konzo is a paralytic disease that has been attributed to shortcuts in cassava processing resulting in dietary cyanide exposure. Through a combination of anthropological and chemical methods, this study in Zaire provides support for such an aetiology. Observations as well as focus group and individual interviews revealed that women in the konzo-affected Bandundu region, when in a hurry to sell cassava, shorten soaking to only one night, whereas a period of four nights was strictly adhered to in an unaffected neighbouring region. A village-based processing experiment revealed that apparently small differences in the sequence and length of pounding and sun-drying of short-soaked roots considerably change the amounts and types of cyanogens that remain in the cassava flour. Elucidation of the chemical mechanisms involved now makes it possible to estimate the risk for cyanide exposure from different shortcuts and also to give appropriate advice to prevent toxic effects from cassava. </jats:p> |
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| description | <jats:p> Konzo is a paralytic disease that has been attributed to shortcuts in cassava processing resulting in dietary cyanide exposure. Through a combination of anthropological and chemical methods, this study in Zaire provides support for such an aetiology. Observations as well as focus group and individual interviews revealed that women in the konzo-affected Bandundu region, when in a hurry to sell cassava, shorten soaking to only one night, whereas a period of four nights was strictly adhered to in an unaffected neighbouring region. A village-based processing experiment revealed that apparently small differences in the sequence and length of pounding and sun-drying of short-soaked roots considerably change the amounts and types of cyanogens that remain in the cassava flour. Elucidation of the chemical mechanisms involved now makes it possible to estimate the risk for cyanide exposure from different shortcuts and also to give appropriate advice to prevent toxic effects from cassava. </jats:p> |
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| spelling | Banea, Mayambu Poulter, Nigel H. Rosling, Hans 0379-5721 1564-8265 SAGE Publications Nutrition and Dietetics Geography, Planning and Development Food Science http://dx.doi.org/10.1177/156482659201400201 <jats:p> Konzo is a paralytic disease that has been attributed to shortcuts in cassava processing resulting in dietary cyanide exposure. Through a combination of anthropological and chemical methods, this study in Zaire provides support for such an aetiology. Observations as well as focus group and individual interviews revealed that women in the konzo-affected Bandundu region, when in a hurry to sell cassava, shorten soaking to only one night, whereas a period of four nights was strictly adhered to in an unaffected neighbouring region. A village-based processing experiment revealed that apparently small differences in the sequence and length of pounding and sun-drying of short-soaked roots considerably change the amounts and types of cyanogens that remain in the cassava flour. Elucidation of the chemical mechanisms involved now makes it possible to estimate the risk for cyanide exposure from different shortcuts and also to give appropriate advice to prevent toxic effects from cassava. </jats:p> Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire Food and Nutrition Bulletin |
| spellingShingle | Banea, Mayambu, Poulter, Nigel H., Rosling, Hans, Food and Nutrition Bulletin, Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire, Nutrition and Dietetics, Geography, Planning and Development, Food Science |
| title | Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
| title_full | Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
| title_fullStr | Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
| title_full_unstemmed | Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
| title_short | Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
| title_sort | shortcuts in cassava processing and risk of dietary cyanide exposure in zaire |
| title_unstemmed | Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in Zaire |
| topic | Nutrition and Dietetics, Geography, Planning and Development, Food Science |
| url | http://dx.doi.org/10.1177/156482659201400201 |