‘World’s Deadliest Food‘ Kills More Than 200 People a Year, but Millions of People Still Eat It

Millions of people eat it every day, yet it quietly claims hundreds of lives each year. For those who rely on it as a staple, it’s a source of sustenance. For those unaware of its risks, it can be fatal. Unlike poisonous foods, this one appears harmless until it’s not.

What makes this everyday food so dangerous? The answer lies in how it’s prepared. When handled the wrong way, it releases a toxin that can cause paralysis, organ failure, or even death. Yet, despite the risks, nearly half a billion people continue to eat it.

Cassava is a Resilient Staple Crop

Authors Shubo and Yanyan state, “Cassava (Manihot esculenta Crantz) is a drought-tolerant, staple food crop that is grown in tropical and subtropical areas.” Cassava is a starchy root vegetable with a mildly nutty flavor, serving as a primary source of calories and carbohydrates for millions worldwide. Originally native to South America, it has become a crucial staple in many tropical regions. Today, Nigeria, Thailand, and Indonesia lead global cassava production, reflecting its significance in food security and agricultural economies.

One of cassava’s defining traits is its resilience. It thrives in poor soils and harsh climates, making it one of the most drought-tolerant crops. This adaptability has made it a vital food source in regions facing unpredictable weather conditions. While cassava comes in sweet and bitter varieties, the sweeter type is more commonly consumed in the United States, often referred to as yuca, manioc, or Brazilian arrowroot.

What Makes Cassava So Dangerous?

Cassava is a daily food source for millions, yet its raw form contains a hidden threat. The roots, peel, and leaves hold toxic compounds that can release hydrogen cyanide when not processed correctly. Eating it without proper preparation can lead to severe poisoning.

Cyanogenic glucosides, the plant’s natural defense mechanism, protect it from animals and insects. When consumed, these compounds turn into cyanide inside the body. In small amounts, the body can detoxify them. In larger doses, they become lethal. Severe poisoning can cause paralysis, organ failure, or even death. The risk increases during food shortages when people consume cassava without soaking, fermenting, or cooking it properly.

The Hidden Risks of Consuming Cassava

Improper preparation of cassava leads to serious health risks, with over 200 deaths reported each year. The World Health Organisation (WHO) reports said, “Cassava poisoning kills about 200 people a year, leading to it receiving the ‘world’s deadliest food’ title.”

Short-term effects include nausea, dizziness, and difficulty breathing. Long-term consumption can lead to neurological disorders. The WHO report said, “This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.” Konzo, a disease that causes irreversible paralysis, has been linked to cassava consumption in impoverished regions where food shortages force people to eat it without proper detoxification. The report further said, “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.” The danger increases when cassava is the primary source of food. A low-protein diet worsens cyanide poisoning as the body struggles to neutralize the toxins.

How Safe Preparation Can Save Lives

The WHO stated, “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.” Proper preparation of cassava is essential to prevent poisoning. Several methods effectively reduce its toxic compounds:

1. Peeling: Removing the peel eliminates a significant portion of toxins.
2. Soaking: Submerging peeled cassava roots in water for 24 to 48 hours allows natural enzymes to break down cyanogenic compounds. Changing the soaking water during this period enhances detoxification.
3. Boiling: Cooking cassava thoroughly in boiling water helps remove residual toxins. Combining boiling with soaking increases safety.
4. Fermentation: Allowing cassava to ferment for several days can significantly reduce cyanide levels. This method is commonly used in traditional preparations.