Citation

Belbir Atim P, Kabami Z, Gidudu S. Uganda National Institute of Public Health Quarterly Epidemiological Bulletin 2023; 8(2): e5.

Copyright

(Copyright © 2023)

DOI

unavailable

PMID

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Abstract

Cassava can contain high levels of cyanide which poses a serious health risk to people who consume it regularly without proper processing and preparation (2,3). Cassava cyanide poisoning is a major health concern in Uganda, where cassava is a staple crop for millions of people (4,5). Traditional processing of cassava in Uganda is unlikely to remove all the cyanide, which may be responsible for chronic toxicity associated with continued ingestion of cassava products (5). Exposure to low levels of cassava cyanide over a long period can result in weakness, and various symptoms including permanent paralysis (2).

Language: en