Konzo

Konzo is a neurological disorder that is primarily associated with dietary cyanide intake from insufficiently processed cassava. The disorder was first described in 1938 in the Democratic Republic of Congo and is prevalent in several African countries where cassava is a staple food.

Etiology

The primary cause of Konzo is the consumption of insufficiently processed cassava, a root vegetable that naturally contains cyanogenic glycosides. When cassava is not properly prepared, these compounds can convert into cyanide in the human body, leading to cyanide poisoning. Chronic exposure to cyanide can result in the development of Konzo.

Symptoms

The main symptom of Konzo is a sudden onset of irreversible, non-progressive spastic paraparesis - an abnormal increase in muscle tone in the lower limbs that leads to a stiff, awkward gait. Other symptoms may include tremors, weakness, and cognitive impairments.

Diagnosis

Diagnosis of Konzo is primarily clinical, based on the characteristic symptoms and dietary history. There are no specific laboratory tests for Konzo, but tests may be done to rule out other conditions. The World Health Organization has established criteria for the diagnosis of Konzo.

Treatment and Prevention

There is no cure for Konzo, and treatment is primarily supportive, focusing on physical therapy to help manage symptoms. Prevention strategies include promoting proper processing of cassava to reduce its cyanide content, and diversifying diets to reduce reliance on cassava.

Epidemiology

Konzo is most prevalent in rural areas of African countries where cassava is a staple food, including the Democratic Republic of Congo, Mozambique, Tanzania, and Angola. Outbreaks often occur during times of food insecurity, when people are more likely to consume insufficiently processed cassava.

See Also

• Cassava
• Cyanide poisoning
• Neurological disorders
• Spastic paraparesis