For most people, food is a source of nourishment, enjoyment, and comfort. Yet for millions around the world, eating can sometimes involve real danger. In certain cultures and regions, foods that appear ordinary—or even luxurious—carry the potential to cause serious illness or death, and are still consumed despite the risks. Below is a closer look at ten of the world’s most dangerous foods and the reasons they continue to be eaten.
Cyanide-laden staple
Cassava may look like an unremarkable root vegetable, but both its roots and leaves contain cyanogenic glycosides that can convert into cyanide if the plant is eaten raw or improperly prepared. This can lead to cyanide poisoning, causing goiters, paralysis, and in severe cases, death.
According to the World Health Organization, cassava poisoning is responsible for roughly 200 deaths each year, earning it the grim label of “the world’s deadliest food.” Despite this, cassava remains a vital dietary staple for more than 800 million people across around 80 countries. It is drought-resistant, easy to grow, and rich in carbohydrates. When processed correctly—by soaking, fermenting, drying, or boiling—the toxic compounds are significantly reduced, making it safe to eat. For many communities, cassava is not a choice but a necessity for survival.
Lethal delicacy
Fugu, a Japanese dish made from pufferfish, is infamous for its danger. The fish contains tetrodotoxin, a poison reported by the BBC to be about 200 times more deadly than cyanide. Poisoning can begin with numbness around the mouth, progress to paralysis, and ultimately result in death, often while the victim remains fully conscious. There is no known antidote.
The Japanese Ministry of Health reports that around 50 people are poisoned each year, most of them amateurs or anglers, with a small number of fatalities. Despite the risks, fugu is considered a delicacy in Japan, commonly served as sashimi or in hot pots. Only chefs who undergo rigorous training and licensing are allowed to prepare it, carefully removing the most toxic organs. The slight tingling sensation caused by trace toxins is part of the appeal for adventurous diners.
Hidden neurotoxin
Starfruit contains neurotoxins that are harmless to most people but can be deadly for individuals with kidney disease. In such cases, the toxins accumulate in the body, potentially causing confusion, seizures, and death. Symptoms can appear within hours, beginning with hiccups, vomiting, or weakness.
For people with healthy kidneys, starfruit is generally safe and widely enjoyed for its sweet-tart flavor and high vitamin C content. WebMD notes that it is rich in antioxidants and potassium, which may help reduce inflammation and lower the risk of heart attack or stroke.
Sweet treats with a deadly core
Cherry pits and apple seeds contain amygdalin, a compound that converts into cyanide when crushed or chewed. Consuming large amounts can cause dizziness, nausea, breathing difficulties, and in extreme cases, death.
While the fruit flesh itself is safe, the pits and seeds should never be broken open or eaten. Swallowing a whole cherry pit typically causes no harm, but crushing it releases toxic substances.
Toxic side dish
When potatoes are exposed to light, they turn green due to chlorophyll, which is harmless on its own. However, this exposure can also increase levels of solanine, a compound that can be toxic to humans in large amounts. Healthline notes that serious illness is rare, but high doses may lead to paralysis or coma.
Green potatoes can be eaten safely if thoroughly peeled, but potatoes with a strong green color or sprouting eyes should be discarded to avoid potential toxicity.
Naturally nutty
Raw cashews contain urushiol, the same irritating substance found in poison ivy and poison oak. Healthline explains that touching or eating raw cashews could cause a reaction similar to poison ivy, including an itchy, inflamed, and burning rash.
Cashews sold in stores as “raw” have actually been shelled and heat-treated to remove urushiol, making them safe to eat. It’s also worth noting that mango skins contain small amounts of the same compound.
Not worth the journey
Nutmeg contains myristicin, a compound that affects the nervous system. In large quantities, it can cause hallucinations, nausea, rapid heartbeat, and seizures. As little as two teaspoons may trigger severe symptoms lasting several days, and in rare cases, psychosis can persist for months.
Used sparingly, nutmeg adds warmth and flavor to desserts and drinks. Excessive consumption, however, can quickly turn this familiar spice into a serious health risk.
Deadly mushrooms
Certain wild mushrooms, including the notorious death cap that reportedly killed Pope Clement VII in 1534, contain toxins capable of causing organ failure and death. Britannica notes that only a small portion of the 70–80 poisonous mushroom species are truly fatal, but many closely resemble edible varieties, making them especially dangerous.
While cultivated mushrooms from grocery stores are safe, foraging without expert knowledge can be extremely risky.
Sweet yet dangerous
Rhubarb is popular in pies and jams, but not all parts of the plant are safe. The stalks are edible and delicious, while the leaves contain oxalic acid, a toxin that can lead to kidney failure if consumed in large quantities.
Rhubarb can be enjoyed safely by sticking to the stalks and discarding the leaves.
Hazardous beans
Raw or undercooked kidney beans contain phytohaemagglutinin, a toxin that can cause severe nausea, vomiting, and stomach cramps. Even a small amount of improperly cooked beans can lead to food poisoning.
Boiling kidney beans for at least 10 minutes destroys the toxin and makes them safe to eat. Cooking them at low temperatures, however, can increase toxicity rather than reduce it, so extra care is needed when preparing dishes such as chili.
Have you ever eaten any of these potentially dangerous foods? Share your experience, and consider passing this story along so others can join the discussion.
