A scientist at Gulu University, Dr. Richard Echodu, has made a groundbreaking discovery linking the consumption of mould-contaminated maize to Nodding Syndrome, a mysterious neurological disorder that has affected thousands of children in northern Uganda. According to Dr. Echodu, preliminary laboratory experiments suggest that certain amino acids produced by mould growing on maize could trigger symptoms similar to those of Nodding Syndrome. This finding comes after years of research into the condition, which was first reported in the Acholi sub-region in the early 2000s.
Nodding Syndrome is characterised by repetitive, involuntary nodding of the head, often accompanied by epileptic seizures and other neurological complications. Despite extensive investigations, the exact cause of the condition remains unclear. Dr. Echodu's research team conducted a fresh investigation, collecting mould samples from maize gardens in Omoro, Pader, and Kitgum districts. Laboratory analysis revealed that maize contaminated with specific types of moulds contained significantly elevated levels of certain amino acids, prompting the researchers to investigate their possible effects on the nervous system.
To establish the potential relationship between mould-contaminated maize and Nodding Syndrome, the researchers conducted experiments involving laboratory rats. The rats were divided into two groups, with one group fed mould-contaminated maize and the control group fed clean maize. The results were striking, with the rats developing repetitive head-nodding movements and seizure-like symptoms resembling those observed in human Nodding Syndrome patients. According to Dr. Echodu, this established a close association between eating mould-contaminated maize and the symptoms.
However, the researchers are yet to establish the quantity of contaminated food a human being would need to consume to develop the symptoms. The team is also investigating mould contamination in sorghum after preliminary observations indicated the presence of similar amino acids in the cereal. Dr. Echodu says the findings could provide an important lead in understanding the condition, particularly in communities where the relationship between food contamination and neurological disorders has not been adequately investigated.
The research team now intends to establish the precise composition and concentration of the substances and determine how much exposure could potentially trigger neurological complications. Dr. Echodu calls for improved post-harvest handling and food processing practices, warning that contaminated maize could enter household food supplies when farmers fail to sort out mouldy grains before processing them. He observes that some households, particularly those facing financial constraints, mix mouldy and healthy maize during food preparation, potentially exposing family members to harmful substances.
Despite the promising preliminary findings, Dr. Echodu says the research team faces a major equipment challenge that could delay efforts to establish conclusive scientific evidence. The university needs a mass spectrometry machine estimated to cost more than Shs 200 million to enable researchers to accurately identify, quantify, and profile the amino acids and proteins found in the contaminated food samples. Dr. Echodu says the equipment would also strengthen further investigations into the biological mechanisms through which the substances could affect the brain.
The research comes amid several scientific investigations conducted over the years to establish the possible causes of Nodding Syndrome. More than 4,000 children have reportedly been affected by the condition in the Acholi sub-region since it was first reported in the early 2000s. Although the exact number of deaths remains unclear, data collected by the Archbishop John Baptist Odama Care Centre in Kitgum indicates that more than 500 recovering patients remain in dire need of medical care.
Key points
- The research team found that mould-contaminated maize contains elevated levels of certain amino acids that could trigger symptoms similar to those of Nodding Syndrome.
- The study was conducted in response to the need for further investigation into the causes of Nodding Syndrome, which has affected thousands of children in northern Uganda.
- The researchers are calling for improved post-harvest handling and food processing practices to prevent contaminated maize from entering household food supplies.
