Cassava contains compounds called cyanogenic glycosides, particularly linamarin and lotaustrain. When cassava is improperly prepared or consumed in large quantities, these compounds can release cyanide, which is toxic. The consumption of improperly processed cassava has been associated with several health issues, including tropical ataxic neuropathy, which can lead to vision problems and other neurological impairments.
In addition, the consumption of cassava has been linked to certain eye diseases, such as goiter and other conditions related to nutrient deficiencies. The toxic effects of cyanide can compromise overall health, including ocular health, if they lead to nutritional deficiencies or other systemic issues.
Therefore, it is crucial to prepare cassava properly, such as by soaking, boiling, or fermenting, to reduce its cyanogenic glycosides content and make it safe for consumption.
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