Cyanide in Cassava: Unveiling Health Risks in the Lens of Unsustainable Food Systems in Sub-Saharan Africa -A Systematic Review

Gareth Osman^1*Wyson Maleta²Kingsley Masamba¹Tinna Ng'ong'ola-Manani¹Alexander A Kalimbira¹

• ¹Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi
• ²Soils, Food and Healthy Communities, Mzuzu, Malawi

Objective: Cassava (Manihot esculenta Crantz) remains a vital staple crop across Sub-Saharan Africa (SSA), sustaining millions of livelihoods. However, its consumption poses a significant public health concern due to the presence of cyanogenic glycosides. This systematic review synthesizes evidence on the health risks of cyanide exposure from cassava consumption in SSA and examines how these risks are shaped by structural vulnerabilities in food systems. Methods: A comprehensive literature search was conducted across four databases: PubMed, Scopus, JSTOR, and AJOL. Retrieved publications were organized using Mendeley Desktop. The review followed PRISMA guidelines, with two independent reviewers conducting the search and screening, and a third resolving any disagreements. It included human epidemiological studies—observational, interventional, and clinical—on health risks from dietary cassava intake in SSA. Search terms included cassava, cyanide, hydrogen cyanide, linamarin, lotaustralin, cyanogenic glycosides, konzo, health risk, acute poisoning, toxicity, tropical ataxic neuropathy, and neurological disorder. The initial search was conducted in January 2025 and updated on 24th June 2025. Results: The review identified 45 relevant studies, with the majority conducted in the Democratic Republic of Congo (n = 18), followed by Mozambique (n = 10), Tanzania (n = 7), and Nigeria (n = 6). Urinary thiocyanate levels often exceeded the World Health Organization's safety threshold of 350 μmol/L, reaching up to 1,730 μmol/L, particularly among individuals affected by konzo. These adverse health outcomes were often compounded by armed conflict, drought, poor infrastructure, and protein-deficient diets. Climate-related stressors, such as El Niño events and prolonged dry spells may further intensify reliance on cassava, resulting in the consumption of inadequately processed roots. Residual hydrogen cyanide levels in cassava products varied by processing method, with the wetting method consistently reducing concentrations to as low as 4 ppm. Conclusion: Cyanide exposure from cassava remains a significant public health concern in SSA, particularly in areas with fragile food systems and limited access to safe processing methods. Strengthening food system resilience, expanding access to safer cassava cultivars (e.g. biofortified cassava varieties), and promoting effective processing methods such as wetting, are essential strategies for reducing cassava-related health risks.