Every year, more than 200 people lose their lives to what has been called the “world’s deadliest food.” Despite its risks, nearly half a billion people continue to consume it regularly.
While some foods are naturally toxic and can be fatal almost instantly, they are not usually found on dinner tables. However, this particular food is a staple for millions—so what is it?
The Hidden Danger of Cassava
Cassava, a widely consumed root vegetable, is a key part of the diet for around 500 million people globally. Native to South America, it is now grown and eaten in large quantities across many countries.
Despite its popularity, cassava can be extremely hazardous if not prepared correctly. The plant’s roots, peel, and leaves contain toxic compounds that can produce hydrogen cyanide, making them unsafe to eat raw.
According to the World Health Organisation (WHO), cassava poisoning kills approximately 200 people annually, earning it the title of the “world’s deadliest food.”
The WHO explains:
“Cassava tubers contain a varying quantity of cyanogenic glucosides, which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava. When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs.
