Over 200 People Are Killed by the “World’s Deadliest Food” Every Year — Yet Nearly 500 Million Still Eat It It may sound shocking, but one of the most widely consumed foods on Earth is also considered the world’s deadliest. Every year, more than 200 people die from poisoning linked to this staple food — and yet nearly half a billion people continue to eat it daily. That food is cassava.

What Is Cassava?

Cassava is a root vegetable grown mainly in:

• Africa

• South America

• Southeast Asia

It is a crucial source of calories for millions because it is:

• Cheap

• Easy to grow

• Resistant to drought

For many families, cassava is a matter of survival.

Why Is Cassava So Dangerous?

Cassava naturally contains cyanogenic glycosides, chemicals that can release cyanide — a deadly poison — when the plant is eaten improperly.

There are two main types:

• Sweet cassava (lower toxin levels)

• Bitter cassava (much higher toxin levels)

If cassava is not processed correctly, it can cause acute cyanide poisoning, which may be fatal.

How People Die From It

Deaths usually occur when:

• Cassava is eaten raw or undercooked

• Traditional processing steps are skipped

• Food shortages force people to rush preparation

Symptoms of poisoning include:

• Dizziness

• Vomiting

• Severe stomach pain

• Difficulty breathing

• Loss of consciousness

• Death in severe cases

Children are especially vulnerable.

Long-Term Health Effects

Even when cassava poisoning is not fatal, long-term consumption of poorly processed cassava can lead to serious conditions such as:

• Konzo — a permanent paralysis of the legs

• Thyroid disorders

• Nerve damage

• Chronic malnutrition

Doctors say these effects are most common in areas facing poverty and famine, where safe preparation methods are harder to follow.

Why So Many People Still Eat It

Despite the risks, cassava remains essential because:

• It grows where other crops fail

• It provides affordable calories

• There are few alternatives in poor regions

When processed correctly — soaked, fermented, dried, and thoroughly cooked — cassava is safe to eat and nutritious.

How Cassava Can Be Made Safe

Health experts stress that cassava should never be eaten raw. Safe preparation includes:
 Peeling the root
 Soaking it in water for several days
 Fermenting or drying it
 Cooking it thoroughly

These steps reduce cyanide levels to safe limits.

The Bottom Line

Cassava is both a lifesaving food and a deadly threat. It feeds hundreds of millions, yet kills hundreds every year — not because it is evil, but because poverity, lack of education, and food scarcity make safe preparation difficult.

Doctors and global health organizations emphasize that education and proper processing can prevent nearly all cassava-related deaths.