The World’s Deadliest Food: Consumed by 500 Million, Yet Claims Over 200 Lives Annually
One of the most dangerous foods in the world is a dietary staple for half a billion people. Despite its deadly reputation when improperly prepared, its widespread popularity makes it a crucial part of many diets.
When we call it the “world’s deadliest food,” we’re referring to something that is genuinely a food item, not an obscure or inedible substance. While there are many toxic things you could consume, they aren’t typically found on dinner plates. However, cassava, a plant consumed by 500 million people worldwide, is both a vital food source and a potential killer if not prepared correctly.
Cassava, a tropical plant native to South America, thrives in warm climates and is now predominantly grown in Nigeria, the world’s leading producer. It is a key staple for millions, with hundreds of millions of tonnes produced annually. However, the roots, peel, and leaves of the plant contain toxic compounds that can produce hydrogen cyanide, making them deadly if consumed raw.
The level of toxicity varies depending on the type of cassava. Sweeter varieties may contain as little as 20mg of cyanide per kilogram, while bitter strains can contain up to 1,000mg per kilogram. Improper preparation or consumption of raw cassava can lead to cyanide poisoning, which has been linked to fatalities and neurological disorders such as ataxia.
According to the World Health Organization (WHO),
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