AJCN 19th International Congress of Nutrition
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American Journal of Clinical Nutrition, Vol 26, 1261-1264, Copyright © 1973 by The American Society for Clinical Nutrition, Inc.

Sickle cell anemia and dietary precursors of cyanate

Robert G. Houston 1

1 From the Foundation for Mind Research, Pomona, New York 10970

The prevalence of thiocyanate-yielding foods in native African diets is found to be associated with rarity of sickle cell anemia as compared with its occurrence in the United States. Cyanate, an inhibitor of sickling, develops from the oxidation of thiocyanate, which is formed from nitrilosides (beta-cyanogenetic glucosides) in food plants. Clinical use of cyanate and also of thiocyanate has been reported to ameliorate sickle cell anemia. It is proposed that the disease represents an unrelieved nutritional dependency on thiocyanate and nitrilosides in those genetically affected.






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Copyright © 1973 by The American Society for Nutrition