Adewusi S R, Akindahunsi A A
Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria.
J Toxicol Environ Health. 1994 Sep;43(1):13-23. doi: 10.1080/15287399409531900.
The frequency of cassava consumption was investigated among three groups of people representing students from traditional and nontraditional cassava-consuming environments and cassava processors. Of these, 64% of the students at Obafemi Awolowo University, Ile-Ife, 38% of those at the Federal University of Technology, Akure, and 44% of the cassava processors consumed cassava products at least once a day, while 4, 35, and 28% of the groups, respectively, were moderate consumers (4-6 times a week). The serum thiocyanate level of the processors was significantly higher (0.57 mg/dl) than those of the students (0.38 mg/dl), but there was no significant difference in the urinary thiocyanate level of the three groups. Analysis of cassava and its intermediate and final products for free cyanide, acetone cyanohydrin, and intact glucosides during the production of such cassava products as gari, fufu, and lafun revealed that while the finished products might be safe for human consumption, the workers were probably exposed at different stages of processing to nondietary sources of cyanide.
在三组人群中调查了木薯的食用频率，这三组人群分别代表来自传统和非传统木薯消费环境的学生以及木薯加工者。其中，伊费奥巴费米·阿沃洛沃大学64%的学生、阿库雷州联邦理工大学38%的学生以及44%的木薯加工者每天至少食用一次木薯产品，而这三组人群中分别有4%、35%和28%为适度消费者（每周食用4 - 6次）。加工者的血清硫氰酸盐水平（0.57毫克/分升）显著高于学生（0.38毫克/分升），但三组人群的尿硫氰酸盐水平没有显著差异。对木薯及其半成品和成品进行分析，检测木薯产品（如加里、富富和拉丰）生产过程中的游离氰化物、丙酮氰醇和完整糖苷，结果显示，虽然成品可能对人类食用安全，但工人在加工的不同阶段可能接触到非饮食来源的氰化物。
