Cost-effectiveness of a wetting method intervention to reduce cassava cyanide-related cognitive impairment in children

Chen Chen, Espérance Kashala-Abotnes, Jean Pierre Banea Mayambu, Dieudonne Mumba Ngoyi, Désiré Tshala-Katumbay, Daniel Mukeba, Marcel Kunyu, Michael J. Boivin, Felicia Wu

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish (US)
Pages (from-to)469-472
Number of pages4
JournalNature Food
Volume2
Issue number7
DOIs
StatePublished - Jul 2021

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Animal Science and Zoology
  • Food Science

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