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Fatal cyanide poisoning from cassava-based meal
1Department of Pharmacology, College of Medicine, University of Lagos, Nigeria.
Insights
Three patients died after consuming a cassava-based meal, Gari, due to cyanide poisoning. This highlights the urgent need to regulate cyanide levels in cassava food products to prevent future fatalities.
Area of Science:
- Toxicology
- Food Safety
- Public Health
Background:
- Cassava is a staple food in many regions, but it contains cyanogenic glycosides.
- Improper processing of cassava can lead to toxic levels of cyanide in food products.
- Gari, a popular cassava-based food, is widely consumed.
Observation:
- Three patients presented with severe symptoms including vomiting, abdominal pain, and unconsciousness.
- The patients developed renal failure and subsequently died of cardiopulmonary arrest.
- These individuals had consumed Gari shortly before their symptoms appeared.
Findings:
- Elevated blood and urine cyanide levels were detected in the deceased patients.
- Cyanide poisoning is suspected as the cause of death, linked to the consumption of Gari.
- Cassava's natural cyanogenic glycosides likely released toxic levels of cyanide.
Implications:
- There is an urgent need to establish maximum tolerable cyanide levels in Gari and other cassava products.
- Public health interventions are required to ensure the safe processing and consumption of cassava-based foods.
- Further research into cassava detoxification methods is crucial for preventing cyanide-related mortality.
Abstract:
Three patients admitted to the Accident and Emergency Unit of Lagos University Teaching Hospital (LUTH) after eating a cassava based meal 'Gari' died shortly after admission. The patients vomited and complained of abdominal pain immediately after the meal. They were unconscious with renal failure and died of cardiopulmonary arrest. The cyanide levels in the blood and urine averaged 1.12 and 0.54 mg l-1, respectively. Cassava contains cyanogenic glycosides which slowly release cyanide and this may have been responsible for the death of these patients. There is an urgent need to establish maximum tolerable levels of cyanide in 'Gari' and other cassava food products.