Raj. CHO -2024: Lathyrism, caused by consuming Khesari dal in large quantities, can be prevented by which of the following me…

Raj. CHO -2024

Applied Nutrition & Dietetics

Medium

Appeared in: Raj. CHO -2024

Explanation

Lathyrism is caused by a neurotoxin, Beta-oxalyl-amino-alanine (BOAA), found in Khesari dal (Lathyrus sativus).
The key property of the BOAA toxin is that it is water-soluble.
Parboiling involves boiling the dal in excess water and then discarding that water.
This process effectively leaches the water-soluble toxin out of the dal, significantly reducing its concentration and making the dal safe to eat.
It is considered one of the most effective and practical methods for detoxification at both household and community levels.

Option B: Simple dry heating, such as roasting, is not effective in removing the BOAA toxin. The toxin is not volatile and is stable to dry heat.
Option C: While soaking the dal in water and discarding the water can remove some of the water-soluble toxin, it is significantly less effective than parboiling. Parboiling combines soaking with heat, which enhances the leaching process.
Option D: Filtration is a physical process used to separate solids from liquids or gases. It is completely irrelevant for removing a toxin that is dissolved within the solid structure of the dal.

Visual 1: Infographic: A flowchart showing the steps of parboiling Khesari dal, with a visual indicator showing the toxin level decreasing after the water is discarded.
Visual 2: Comparison Chart: A bar chart visually comparing the percentage of toxin removal for different methods: Parboiling, Soaking, and Roasting.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Prevention of nutritional toxicity through food processing as background academic context rather than a clinical decision trigger.
Nurses, especially in public health and community settings, must educate populations at risk about simple, effective food preparation techniques like parboiling to prevent nutritional diseases like lathyrism.
This is particularly crucial in areas prone to drought and famine where Khesari dal might be the only available cheap source of protein, increasing the risk of outbreaks.
What if? If a patient presents with early signs of lathyrism (e.g., muscle stiffness, jerky gait) and reports high consumption of Khesari dal, the immediate nursing priority is to advise them to stop consuming the dal and refer them for medical evaluation. Educating the family on detoxification methods is a critical secondary prevention step.

How to Approach the Question

First, identify the key terms in the question: 'Lathyrism' and 'Khesari dal'. Recall or deduce that this is a condition caused by a toxin in a food item.
The question asks for a prevention method. This requires understanding the nature of the toxin.
Recall that the toxin in Khesari dal (BOAA) is water-soluble. This is the critical piece of information.
Evaluate each option based on this property: 'Parboiling' and 'Soaking' involve water and could work. 'Heating' is vague (dry or wet?) and 'Filtration' is irrelevant.
Compare 'Parboiling' and 'Soaking'. Parboiling is a more intensive process involving boiling, which would be more effective at leaching a toxin into the water than simple soaking. Therefore, parboiling is the best answer.

Concept Tested & Keywords

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E6 textbook of Applied Biochemistry and Nutrition & Dietetics 2nd Edition Harbans Lal (pp 26-464 of 479) p. 26-479