A Dangerous Dietary Staple
The food known as the ‘world’s deadliest’ is responsible for the deaths of over 200 people annually, yet it remains a critical part of the diet for about 800 million individuals across the globe.
This plant is an essential food source across Africa where it is integrated into various cuisines. It can be transformed into flour, used as a base for bread, or processed into a starch.
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Additionally, the plant’s starch is often utilized as a thickening agent, and its white pearls are a key ingredient in bubble tea.
The Unyielding Plant
This plant thrives in tropical and subtropical areas, showing resilience against drought, diseases, and pests. It holds the position as Uganda’s second most widely grown and consumed food, trailing only bananas.
The bulk of its cultivation—70%—occurs in just five countries: Nigeria, Brazil, Thailand, Indonesia, and the Democratic Republic of the Congo, with Nigeria leading in global production.
Health Risks and Safety Concerns
Despite its widespread reliance as a survival food, the World Health Organization (WHO) flags it as potentially deadly, with estimates showing it kills upwards of 200 people yearly.
A concerning incident was reported by NBC News in 2005 where 27 schoolchildren in the Philippines died, and over 100 were hospitalized due to consuming this plant.
The plant becomes toxic if not prepared properly due to its cyanogenic glycosides—substances that can release toxic cyanide when the plant is chewed or damaged.
To avoid cyanide poisoning, proper preparation before eating is vital. While the bitter type of the root is high in toxins and must not be consumed raw, the sweet variety possesses lower levels of potentially harmful glycosides, making it safer to consume.
Implications of Improper Preparation
Cassava, also known as manioc or yuca, carries the risk of causing permanent paralysis, known as konzo, if improperly prepared. When prepared accordingly, cassava can be safe to eat. However, additional health risks such as Tropical Ataxic Neuropathy (TAN), a disorder that influences balance and coordination, are linked to its consumption.
A 2017 incident in western Uganda encompassed 98 cases of suspected cyanide poisoning, with two fatalities. Investigations by the Centers for Disease Control and Prevention found that a cassava flour dish made from wild cassava types rich in cyanogenic compounds was to blame.
Ensuring Safe Consumption
To consume this plant safely, it must be properly prepared. This entails stripping away the outer and inner layers, and soaking the root in water for several hours up to two days. This process significantly reduces harmful chemical levels before cooking.
