The ‘world’s deadliest food’ claims over 200 lives every year, yet nearly 500 million people still eat it

Cassava, a starchy root vegetable native to Central and South America, has become a vital food source for millions of people around the globe. In fact, it serves as a dietary staple for more than 500 million people, especially in tropical regions such as Africa, Southeast Asia, and parts of Latin America. Countries like Nigeria, Thailand, Indonesia, and Brazil are among the top producers and consumers, where cassava plays a crucial role in food security and economic stability.

Cassava is highly valued not only for its versatility in cooking but also for its impressive nutrient profile. It is rich in vitamin C, an essential antioxidant that supports immune function and skin health, as well as copper, a mineral important for energy production and maintaining healthy blood vessels and nerves. In the kitchen, cassava is often used much like potatoes — it can be boiled, mashed, fried, or ground into flour for baking and thickening soups. Cassava flour, in particular, is popular in gluten-free diets.

However, despite its nutritional advantages, cassava carries a dangerous reputation as the “world’s deadliest food.” This stark nickname arises from the plant’s natural chemical defense system. Cassava roots contain cyanogenic glucosides, compounds that can release cyanide when the plant is improperly prepared or consumed raw. According to the World Health Organization (WHO), approximately 200 people die each year from cassava-related cyanide poisoning.

WHO explains that these cyanogenic compounds are part of cassava’s natural defense against pests and herbivores. While this adaptation helps the plant survive in the wild, it poses serious risks to human health if proper preparation steps are skipped. Inadequate processing — often a result of food shortages, conflict, or poverty — can result in dangerous levels of cyanide exposure.

One of the most severe health consequences of consuming poorly processed cassava is a condition known as konzo. Konzo is an irreversible neurological disease that causes sudden, permanent paralysis of the legs. It is most commonly seen in areas experiencing extreme poverty and protein deficiency. Low-protein diets lack sulfur-containing amino acids, which help detoxify cyanide in the body, making individuals even more vulnerable. Konzo often emerges in epidemic waves, devastating communities already facing severe food insecurity.

Thankfully, cassava is entirely safe to eat when processed correctly. Traditional preparation methods such as peeling and soaking the root in water for at least 24 to 48 hours, followed by thorough boiling or sun-drying, effectively reduce its cyanide content to harmless levels. In some cultures, grated cassava is fermented before cooking, further minimizing the risk.

When properly prepared and consumed in moderation, cassava provides a valuable source of carbohydrates, dietary fiber, vitamins, and minerals. It offers an affordable and energy-dense food option, contributing to a balanced diet and supporting the nutritional needs of large populations.

Ultimately, cassava stands as a powerful example of how traditional food knowledge and careful preparation can transform a potentially dangerous plant into a vital nutritional resource. By respecting these preparation techniques and raising awareness of the risks, communities around the world can continue to rely on cassava as a safe, versatile, and life-sustaining staple.