‘World’s deadliest food‘ kills more than 200 people a year but millions of people still eat it

The 'world's deadliest food' that kills more than 200 people every single year continues to be eaten by nearly half a billion people.

There are, of course, many things you can eat in the world that would finish you off almost instantly, but those tend to be stuff you regularly don't see at the dinner table every evening.

Here, we are talking about actual food that millions of people across the world eat - so what is it?

Cassava, a plant but also food, is a staple in many people's diets as it's eaten by 500 million people every year and hundreds of millions of tonnes of it are produced too.

While cassava - which is native to South America - may be a popular food and part of the staple diet for many, it can be extremely hazardous.

You see, the roots, peel and leaves of the plant are dangerous to eat raw because they contain toxic substances which can produce hydrogen cyanide.

The World Health Organisation (WHO) estimates that cassava poisoning kills about 200 people a year, leading to it receiving the 'world's deadliest food' title.

The WHO state: "Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava. When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs.

"This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.

"Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava 22, 23 and a low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported."

While the plant may be dubbed the 'world's deadliest food', the number of people who eat it regularly and are fine is extremely high if you put the figures into perspective.

So, how can you go about being as safe as you can be with cassava?

Well, preparation is key. Preparing the plant properly, which can involve soaking the plant for up to 24 hours, is a key part of making cassava safe.

El Pais reported that during food shortages in Venezuela in 2017, people were dying because they were eating the bitter food to stave off starvation.