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Cost-effectiveness of a wetting method intervention to reduce cassava cyanide-related cognitive impairment in
Chen Chen1, Espérance Kashala-Abotnes2, Jean-Pierre Banea Mayambu3
1Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, USA.
Abstract:
Cassava cyanide-related neurocognitive impairment may persist for years in Central African children who rely on cassava as a dietary staple. In the Democratic Republic of the Congo, a cassava processing method, the 'wetting method', reduced cyanide in cassava, prevented konzo, and proved a cost-effective intervention to improve children's cognitive development. Scaling up use of the wetting method may help prevent neurocognitive impairment in millions of at-risk children in sub-Saharan Africa.
