The World’s Deadliest Food: Cassava

Cassava, a staple food for 500 million people worldwide, is also considered the ‘world’s deadliest food,’ responsible for over 200 deaths annually. While it is a vital part of many diets, improper preparation can make it highly toxic.

Why Is Cassava Dangerous? Native to South America, cassava contains cyanogenic glucosides, which release toxic hydrogen cyanide if not processed correctly. The World Health Organization (WHO) warns: “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.”

Health Risks and Fatalities Consumption of improperly prepared cassava has led to acute cyanide poisoning and diseases like konzo, a neurological disorder. The WHO explains: “Konzo is an irreversible spastic paraparesis of sudden onset… a disease of extreme poverty.”

Safe Consumption Practices Proper preparation—such as soaking for 24 hours—is essential. During Venezuela’s 2017 food crisis, people died after consuming bitter cassava out of desperation. Ensuring safe processing can prevent such tragedies while maintaining cassava as a crucial food source.