How Can Cyanogenic Glycoside Poisoning Be Prevented?
Prevention of cyanogenic glycoside poisoning primarily involves proper processing and preparation of foods containing these compounds. For example, cassava must be peeled, soaked, and thoroughly cooked to reduce cyanogenic glycoside content. Additionally, breeding techniques have been developed to produce low-cyanide varieties of certain crops. Public health education and awareness are also crucial in regions where cassava is a staple food.
