Gulu University Scientist Links Nodding Disease to Mouldy Maize

A breakthrough in the ongoing investigation into Nodding Syndrome points towards mouldy maize as a potential trigger. Dr. Richard Echodu, director of the Gulu University Multifunctional Research Laboratories, revealed that preliminary lab experiments show specific amino acids produced by moulds on contaminated maize can induce symptoms similar to the mysterious neurological disorder.

First emerging in northern Uganda’s Acholi sub-region in the early 2000s, Nodding Syndrome has affected thousands of children, causing involuntary head-nodding, seizures, and other neurological complications. While past studies linked the condition to the river blindness parasite, Dr. Echodu’s recent work explores dietary risk factors.

Working alongside a Japanese PhD student, the research team collected mould samples from maize gardens across Omoro, Pader, and Kitgum districts. Laboratory tests revealed that contaminated maize contained high levels of specific amino acids. When researchers fed mouldy maize to laboratory rats, the animals began displaying repetitive head-nodding and seizure-like behaviors compared to a control group eating clean maize.

Despite these striking findings, researchers note they have yet to determine the exact human consumption threshold required to trigger the syndrome. The team is also expanding their tests to sorghum while urging communities to improve post-harvest handling and avoid consuming mouldy grains due to tight household budgets.

Progress on the study faces financial hurdles, as the university requires advanced equipment like a mass spectrometry machine valued at over Shs 200 million to accurately profile the amino acids. Government officials have recently signaled potential support for the university’s research efforts as investigations continue.

Read more details in the original report on The Observer.