Improved cassava-processing can help reduce iodine deficiency disorders in the Central African Republic

Peterson, Stefan; Legue, FT; Tylleskär, Thorkild; Kpizingui, E.; Rosling, Hans

doi:10.1016/0271-5317(95)00046-l

Cited by 18 publications

(16 citation statements)

References 15 publications

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“…Our findings can thus be compatible with a goitrogenic effect from cassava in some women which was considerably reduced by mechanical milling. However, earlier studies have indicated that a possible goitrogenic effect of thiocyanate load from cassava can be quenched by sufficient iodine intake and that frequent consumption of large quantities of cassava does not necessarily result in development of goitre (Delange et al, 1983;Cliff et al, 1986;Peterson et al, 1995a).…”

Section: Discussionmentioning

confidence: 97%

Milling reduces the goitrogenic potential of cassava

Mlingi

Bokanga

Kavishe³

et al. 1996

International Journal of Food Sciences and Nutrition

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Cyanide exposure from consumption of insufficiently processed cassava has been implicated in aggravating iodine deficiency disorders (IDD). The cyanide metabolite, thiocyanate (SCN) may interfere with iodine (I) uptake of the thyroid gland. A study on 217 women in an IDD endemic area in western Tanzania showed that 98% consumed cassava daily. Total and visible goitre rates were 72.8% and 13.3%, respectively. Median urinary iodine was 3.6 micrograms/dl indicating moderate iodine deficiency. Processing methods which remove cyanogens from cassava roots have changed with time. Urinary thiocyanate (mean; 128 mumol/l) was moderately increased, but women who frequently milled cassava had significantly lower urinary thiocyanate levels. This indicates that mechanical milling could reduce the goitrogenic potential of cassava and we conclude that IDD in the studied area is mainly due to iodine deficiency and sustainable iodine supplementation should be given highest priority.

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Section: Discussionmentioning

confidence: 97%

Milling reduces the goitrogenic potential of cassava

Mlingi

Bokanga

Kavishe³

et al. 1996

International Journal of Food Sciences and Nutrition

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“…Because inorganic iodine is volatile [13], it is difficult to control the loss of iodine during storage, transportation, and cooking with high temperature oil [14][15][16][17]. Therefore, producing iodineenhanced vegetables is an attractive way to control IDD and has been increasingly investigated recently, since iodine in foodstuffs can be easily assimilated by human and its bioavailability is up to 99% [18,19]. However, the mechanisms of iodine uptake by plants are still not fully understood, especially, the role of the initiative uptake, the effects of iodine species on the uptake, and the spatial distribution of the iodine in the plant.…”

Section: Introductionmentioning

confidence: 99%

Mechanism of Iodine Uptake by Cabbage: Effects of Iodine Species and Where It is Stored

Weng

Hong

Yan

et al. 2008

Biol Trace Elem Res

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Iodine-enhanced vegetable has been proven to be an effective way to reduce iodine deficiency disorders in many regions. However, the knowledge about what mechanisms control plant uptake of iodine and where iodine is stored in plants is still very limited. A series of controlled experiments, including solution culture, pot planting, and field experiments were carried out to investigate the uptake mechanism of iodine in different forms. A new methodology for observing the iodine distribution within the plant tissues, based on AgI precipitation reaction and transmission electron microscope techniques, has been developed and successfully applied to Chinese cabbage. Results show that iodine uptake by Chinese cabbage was more effective when iodine was in the form of IO(3) (-) than in the form of I(-) if the concentration was low (<0.5 mg L(-1)), but the trend was opposite if iodine concentration was 0.5 mg L(-1) or higher. The uptake was more sensitive to metabolism inhibitor in lower concentration of iodine, which implies that the uptake mechanism transits from active to passive as the iodine concentration increases, especially when the iodine is in the form of IO(3) (-). The inorganic iodine fertilizer provided a quicker supply for plant uptake, but the higher level of iodine was toxic to plant growth. The organic iodine fertilizer (seaweed composite) provided a more sustainable iodine supply for plants. Most of the iodine uptake by the cabbage is intercepted and stored in the fibrins in the root while the iodine that is transported to the above-ground portion (shoots and leaves) is selectively stored in the chloroplasts.

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“…Extreme differences in the goitrogen content of these plants belong to same family and same taxonomy owing to their genetic and ecological backgrounds have also been reported [7]. Besides, the goitrogenic / anti-thyroid potential of the plant foods not only depend on their relative concentrations of the goitrogenic constituents as found in fresh plants but as also on their processing as foods [8]. The histological status of thyroid after prolonged feeding of cyanogenic plant foods e.g., fresh and cooked radish, turnip, cassava, bamboo shoot etc.…”

Section: Thyroid Physiology Thyroid Morphology/histologymentioning

confidence: 99%

Iodine, Thiocyanate and the Thyroid

K¹

2015

Biochem Pharmacol (Los Angel)

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Improved cassava-processing can help reduce iodine deficiency disorders in the Central African Republic

Cited by 18 publications

References 15 publications

Milling reduces the goitrogenic potential of cassava

Milling reduces the goitrogenic potential of cassava

Mechanism of Iodine Uptake by Cabbage: Effects of Iodine Species and Where It is Stored

Iodine, Thiocyanate and the Thyroid

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