Cassava (Manihot esculenta) is a tuberous root in the Euphorbiaceae family cultivated as a staple crop in many regions. Biochemically it is rich in starch (including resistant starch), storage proteins, lectins, and cyanogenic glycosides such as linamarin; traditional processing reduces cyanogenic compounds prior to consumption. Historically important as a calorie source, cassava’s protein and lectin components have been studied for their potential to interact with the gut and immune system. At the molecular level, cassava contributes dietary proteins and non-protein components that can act as antigens or modulators of gut physiology. Its starch fraction influences gut microbes, while the protein and lectin fractions can be targets of IgA (mucosal) and IgG (systemic) antibody responses; these interactions form the basis for including cassava-related markers in immune profiling panels.

Elevated IgA or IgG responses to cassava proteins may reflect recent or repeated exposure with measurable immune recognition. Higher IgA suggests mucosal (gut-associated) activity, while higher IgG indicates systemic immune engagement; elevations can occur with frequent consumption, sensitization, or cross-reactivity with related plant proteins. Interpretation requires correlation with symptoms, diet history, and the rest of the Food Zoomer profile. Low or undetectable antibody levels suggest little to no measurable immune response to cassava proteins at the time of testing, which may reflect limited exposure, tolerance, or absence of an adaptive immune memory signal. Single-marker results are most informative when viewed alongside domain patterns and other food-specific markers on the panel.

Cassava is included because its proteins and plant compounds are common dietary exposures that can elicit mucosal or systemic antibody responses in some people. Testing for cassava-related IgA and IgG helps map whether reactions cluster with other root, lectin, or starch-containing foods, supporting more precise interpretation of immune-diet interactions and personalized nutrition planning.