Control of konzo by detoxification of cassava flour in three villages in the Democratic Republic of Congo.

@article{Banea2013ControlOK,
  title={Control of konzo by detoxification of cassava flour in three villages in the Democratic Republic of Congo.},
  author={J P Banea and James Howard Bradbury and Chretienne Mandombi and Damien Nahimana and Ian C. Denton and N'landa Kuwa and D. Tshala Katumbay},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2013},
  volume={60},
  pages={
          506-13
        }
}
Three villages in Boko Health Zone, Bandundu Province, Democratic Republic of Congo (DRC), had 61 konzo cases and konzo prevalences of 2.5%, 4.1% and 7.5% respectively. Konzo cases occurred every year for 10 years and every month, peaking in July. The high mean cyanide content of cassava flour of 50 ppm was due to short soaking of cassava roots for 1-2 days instead of 3-4 days. Konzo cases were examined and village women taught the wetting method that removes cyanogens from flour. The villages… CONTINUE READING