Table 2.
Evaluation of individual cyanide peak blood levels (C max) and time to C max (t max) of 12 volunteers after consumption of different foods with relatively high levels of cyanogenic glycosides (cyanide dose 6.8 mg, but 13.6 mg in case of 200 g persipan)
| Food consumed | C max (mean ± SD in μM) | Range of C max (μM) | t max median (min) | Range of t max (min) |
|---|---|---|---|---|
| Persipan 100 g | 1.44 ± 0.60 | 0.61–2.72 | 105 | 75–120 |
| Persipan 200 g | 3.40 ± 2.38 | 0.78–9.12 | 150 | 105–260 |
| Linseed | 6.40 ± 3.34 | 1.69–13.85 | 40 | 30–60 |
| Apricot kernels | 15.46 ± 5.12 | 7.48–22.59 | 20 | 5–40 |
| Cassava | 16.95 ± 5.96 | 10.31–31.87 | 30 | 22.5–52.5 |
C max: maximum concentration achieved in the plasma following dose administration; t max: the time at which C max is attained; SD: standard deviation.