Prolonged consumption of grass pea (64 g/Cu/day) along with millets and other cereals causes no neurolathyrism

ABSTRACT

Objective: To assess the safe limit of L. sativus (grass pea) consumption along with cereals and millets.

Methods: A community-based cross-sectional study was undertaken in three districts (Bilaspur, Durg and Raipur) of Chhattisgarh state. A total of 1500 households (HHs) were surveyed. A total of 360 split grass pea (SGP) samples were collected from all three districts for ?-ODAP analysis. Clinical examination was carried out for symptoms of neurolathyrism. Diet survey was done on 5769 HHs by 24hr recall method. Mean intake of different foods and nutrients were calculated. Based on food frequency questionnaire, HHs were separated into daily consumers of SGP along with its quantity consumed and that never consumed SGP.

Results: The study revealed that 30 daily consuming and 89 never consuming HHs, in all the three districts. Daily SGP was consumed at an average of 64 g/Cu/day along with millets, cereals and vegetables. Whereas among the never consumers of SGP, mean intake of vegetables was higher than recommended intakes in addition to pulses. The average ?-ODAP content in SGP was 0.630 g%. The nutritional status of children <5 years and the adults was not significantly different between the daily SGP consumers and never consumers. Households in all the three districts, who consumed the SGP recipes, followed the method of washing, boiling, draining the excess water and cooking the pulse.

Discussion: There were no adverse effects observed among daily consumers of grass pea (64 g/CU/day) along with millets, cereals and vegetables.

KEYWORDS:

• Neurolathyrism
• split grass pea
• millets
• cereals
• antioxidant

Acknowledgments

The authors acknowledge the Director, National Institute of Nutrition, for support throughout the study.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by Indian Council of Medical Research.

Notes on contributors

R. Hari Kumar

Dr. R. Hari Kumar is Scientist-F, Division of Community Studies, ICMR-National Institute of Nutrition, Hyderabad, India.

Arjun Khandare

Dr. Arjun Khandare is Director grade scientist-G and HOD Food Safety Division, ICMR-National Institute of Nutrition, Hyderabad, India.

A. Laxmaiah

Dr. A. Laxmaiah is Director grade scientist-G, Division of Community Studies, ICMR-National Institute of Nutrition, Hyderabad, India.

I. Meshram

Dr. I. Meshram is Scientist-E, Division of Community Studies, ICMR-National Institute of Nutrition, Hyderabad, India.

N. Arlappa

Dr. N. Arlappa is Scientist-F, Division of Community Studies, ICMR-National Institute of Nutrition, Hyderabad, India.

Vakdevi Validandi

Dr. Vakdevi Validandi is Scientist-C, Food Safety Division, ICMR-National Institute of Nutrition, Hyderabad, India.

K. Venkaiah

K. Venkaiah is Director grade scientist-G, Department of Biostatistics, ICMR-National Institute of Nutrition, Hyderabad, India.

P. Amrutha Rao

Dr. P. Amrutha Rao is Scientist-D, Clinical Division, ICMR-National Institute of Nutrition, Hyderabad, India.

P. V. Sunu

P. V. Sunu is Technical Officer A, Division of Community Studies, ICMR-National Institute of Nutrition, Hyderabad, India.

V. Bhaskar

V. Bhaskar is Technical Officer B, Department of Biostatistics, ICMR-National Institute of Nutrition, Hyderabad, India.

G. S. Toteja

Dr. G. S. Toteja is Scientist-G and Additional Director General, ICMR, New Delhi, India.