When considering our dietary choices, it is essential to recognize that the foods we select have a significant impact on our health and overall well-being. Adopting a balanced diet is crucial to ensure that our bodies receive all the necessary nutrients. However, certain foods can be hazardous, such as cassava, which is often referred to as “the world’s deadliest food.”
Cassava is a root vegetable that is abundant in Vitamin C and copper. It originates from Central and South America and enjoys widespread popularity in tropical regions, being utilized similarly to potatoes. The leading producers of this widely consumed vegetable include Nigeria, Thailand, and Indonesia, with an estimated 500 million people worldwide relying on cassava as a food source. Nevertheless, consuming it raw can be dangerous due to the toxic compounds it harbors.
The World Health Organization (WHO) reports that approximately 200 individuals die each year as a result of cassava consumption.This statistic has contributed to cassava’s reputation as “the world’s deadliest food.” According to a WHO publication, “Cassava tubers contain varying amounts of cyanogenic glucosides, which serve as a defense mechanism against herbivores and pests. Proper processing before consumption can significantly reduce the cyanogenic glucoside levels in cassava. Inadequate processing of high-cyanogenic cassava can lead to elevated dietary cyanide exposure.” Such situations often arise during periods of famine and conflict. The cyanide present in cassava is linked to acute cyanide poisoning and various health issues, including konzo.Konzo is characterized by irreversible spastic paraparesis that occurs suddenly and is associated with the consumption of bitter cassava and insufficient protein intake. It is a condition prevalent in extreme poverty, often manifesting in epidemics, although sporadic cases are also documented.When prepared and consumed correctly and in moderation—such as by soaking peeled cassava in water for 24 hours prior to cooking or by boiling and sun-drying it—cassava can serve as a valuable source of carbohydrates, fiber, vitamins, and minerals.