‘World’s Deadliest Food’ Kills Over 200 People Annually, Yet Millions Still Eat It

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According to the World Health Organization (WHO), cassava poisoning is responsible for approximately 200 deaths each year, 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.”

“This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.”

 

200 people a year die due to how they eat the foodSutanta Aditya/NurPhoto via Getty Images
“Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava 22, 23 and a low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported.” 

While cassava has been labeled as the ‘world’s deadliest food,’ the vast majority of people who consume it regularly do so without any issues. The key to staying safe is all in the preparation.

So, how can cassava be made safe to eat?

 

Proper preparation is essential. Methods like soaking the plant for up to 24 hours help reduce its toxicity, making it safe to eat. 

In places facing food shortages, such as Venezuela in 2017, people consumed improperly processed cassava to avoid starvation, which tragically led to fatalities, as reported by El País.

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