Every year, over 200 people worldwide die from eating what experts often call “the world’s most dangerous food .” Yet over 500 million people worldwide continue to include it in their daily diet.

It’s about cassava (also known as cassava ), a plant that is a staple food source for millions of people, especially in tropical regions of Africa, Asia, and Latin America. Hundreds of millions of tons of cassava are produced annually, and for many communities it is as important as rice or wheat in other parts of the world.

⚠️Why cassava can be dangerous

Originally from South America, cassava is known for its nutritional value and high carbohydrate content. However, its stems, bark, and leaves contain natural toxins – substances called cyanogenic glycosides .

If the tubers are not processed properly, when cooked or grated, they can release hydrocyanic acid (cyanide) — an extremely dangerous compound that can be deadly in larger quantities.

According to the World Health Organization (WHO) , cases of severe poisoning, including fatalities, caused by improperly prepared cassava are recorded every year . The organization warns that if not adequately processed, cyanide can cause acute intoxication , affecting the nervous and respiratory systems.