Neurolathyrism

Neurolathyrism is a neurological disease of humans and domestic animals, caused by eating certain kinds of lathyrus peas (chickling peas) in the genus Lathyrus. This disease is mainly associated with consumption of Lathyrus sativus (also known as grass pea, chickling vetch, Indian pea, white pea, and dhal) during times of famine. This disease was first described by the British neurologist, Lord Brain in 1964.

Symptoms

The symptoms of neurolathyrism are characterized by gradual onset of a spastic paraparesis, which primarily affects the lower limbs. The disease is characterized by sudden onset of severe muscle weakness and paralysis from the waist down. Other symptoms may include muscle spasms, cramps, and stiffness. The disease is often associated with periods of malnutrition and is often seen in areas where the diet is poor and the main source of nutrition is the lathyrus pea.

Causes

Neurolathyrism is caused by the consumption of the lathyrus pea, specifically the species Lathyrus sativus. This pea contains a neurotoxin known as ODAP (β-N-oxalyl-L-α,β-diaminopropionic acid), which is believed to cause the neurological symptoms seen in this disease. The toxin is not destroyed by cooking or boiling, and so the disease can be contracted by consuming cooked peas.

Treatment

There is currently no cure for neurolathyrism, and treatment is primarily supportive. This may include physical therapy to help manage symptoms, and nutritional support to ensure a balanced diet. Avoidance of lathyrus peas is the only known way to prevent the disease.

Epidemiology

Neurolathyrism is most commonly seen in areas where lathyrus peas are a staple food, particularly during times of famine. This includes parts of Africa, Asia, and the Mediterranean. The disease is more common in men than in women, and typically affects adults between the ages of 20 and 40.

See also

• Lathyrus
• Neurotoxin
• Lord Brain

References

Neurolathyrism Resources
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