Cassava poisoning: How nutritious meal can turn catastrophic

A sumptuous meal, that can either be boiled or fried before serving could turn tragic. 

It may cause poisoning if improperly cooked, eaten raw or with the skin on, or undercooked.

Cassavas are classified as either bitter or sweet. Notably, bitter cassava is considered to be more detrimental to one's health as compared to sweet cassava. 

WHAT IS CASSAVA POISONING?

Cyanogenic glycosides' role in cassava plants is acting as a natural pesticide to protect them against animal pests. 

Study reveals that cassava crops grown in low-altitude areas have been reported to contain high levels of cyanogenic glycosides. In contrast, those grown in high-altitude areas contain low levels of cyanogenic glycosides.

Additionally, the chemical is highly concentrated in cassava plants compared to its roots. 

Exposure to Hydrogen cyanide causes respiratory and neurological defects within the human body. 

SYMPTOMS OF CASSAVA POISONING

The effects of cyanide poisoning begin to manifest a few minutes after consumption. Cyanide poisoning can develop over minutes or hours, and eventually cause immediate death if there is a delay in seeking medical attention.

TREATMENT OF CASSAVA POISONING

It is mostly treated by using the cyanide antidote kit which can be found in a hospital.

The kit includes three medications (amyl nitrite, sodium nitrite, and sodium thiosulfate) administered together. 

The amyl nitrite is given for 15 to 30 seconds, while sodium nitrite is given intravenously over three to five minutes. Intravenous sodium thiosulfate is administered for about 30 minutes.

This medication neutralizes hydrogen cyanide in the body by allowing an enzyme called rhodanese to reduce the toxicity of the chemical. It is also usually accompanied by using an oxygen ventilator. 

HOW TO AVOID CASSAVA POISONING

Sweet cassava can be safely prepared through peeling and thorough cooking, but bitter cassava requires more precaution.

Bitter Cassava roots should be peeled, cut into small pieces, soaked in cold water, and then cooked in boiling water to reduce the harmful cyanide toxins.

 It is also highly advised to take a balanced diet to avoid overexposure to hydrogen cyanide present in cassava roots and plants. 

Sources: ISLAMIYAT BOLARINWA THESIS 2013-Cyanogenic Glycosides in Plant Foods, Healthline, WebMD