Every year, around 500 million people consume cassava, a staple food for many, yet it is responsible for more than 200 deaths annually. Despite being widely eaten, cassava carries a serious risk.
Native to South America, cassava is an important part of traditional diets across the globe. However, the plant’s roots, peel, and leaves contain toxic compounds that can release hydrogen cyanide when consumed raw or improperly prepared. This substance can be lethal to humans, making the potential dangers of cassava a growing concern.
With global production reaching hundreds of millions of tonnes, the widespread consumption of cassava highlights the importance of proper preparation to avoid its toxic effects. Despite its popularity, the risk remains significant if the food is not handled correctly.
