For most of us, food is about nourishment, taste, and enjoyment. But for millions around the world, a simple meal can turn deadly.

Would you eat something that could kill you? For most people, food is about nourishment but across the world, certain foods come with a real risk of death – yet people continue to eat them. Let’s take a look at 10 of the most dangerous foods on the planet and why people still eat them.

Cyanide-laced staple

Cassava might look like an innocent tuber, but its roots and leaves contain cyanogenic glycosides, which break down into cyanide when consumed raw or improperly processed. This can lead to cyanide poisoning, causing goiters, paralysis, and death.

According to the World Health Organisation (WHO), cassava poisoning kills about 200 people a year, earning the root vegetable the title of “world’s deadliest food.”

Though it’s risky, cassava is a lifeline to over 800 million people in approximately 80 countries, WHO reports. It’s drought-resistant, easy to grow, and provides essential carbohydrates. When processed correctly – soaked, fermented, dried, or boiled – the cyanide levels drop, making it safe to eat. For many, it’s not a choice – it’s a necessity for survival.

Deadly delicacy

The Japanese delicacy fugu is made from pufferfish, which contains a poison that’s “200 times more deadly than cyanide,” BBC reports. “Tetrodotoxin poisoning has been described as “rapid and violent”, first a numbness around the mouth, then paralysis, finally death. The unfortunate diner remains conscious to the end. There is no antidote.”

The Japanese Ministry for Health reports that around 50 people (mostly amateurs and anglers) are poisoned per year with a handful of deaths.

Despite the dangers, In Japan, blowfish is a delicacy, often served as sashimi or in hot pots. Only highly trained and licensed chefs are allowed to prepare it, ensuring that the toxic parts (liver, ovaries, and intestines) are carefully removed. The slight tingling sensation from residual toxins adds to the appeal, making fugu an exhilarating experience for risk-takers.

Hidden Neurotoxin

Starfruit contains neurotoxins that are harmless to most, but deadly for those with kidney disease. In affected individuals, the toxin accumulates, leading to seizures, confusion, and even death. Symptoms can appear within hours, starting with hiccups, vomiting, or weakness.

If your kidneys are healthy, starfruit is completely safe to eat. The fruit, that looks like a yellow five-pointed star, is widely enjoyed for its sweet-tart flavor and high vitamin C content. WebMD explains the fruit is packed with antioxidants, making it a great anti-inflammatory, and potassium, “which lowers your risk of a heart attack or stroke.”

Sweet treats with a deadly core

Cherry pits and apple seeds contain amygdalin, a compound that turns into cyanide when crushed or chewed. In large amounts, this can cause dizziness, nausea, breathing problems, and even death.

While the fruit itself is safe, the pits should never be crushed or consumed. Swallowing a whole cherry pit won’t harm you, but breaking them open releases toxins.

Toxic side dish

When green potatoes are exposed to light, it produces chlorophyll, which is completely harmless. But Healthline warns “it can also encourage the production of certain compounds,” like solanine that “can be toxic to humans in high doses. However, reports of serious illness are rare.”

Eating enough can even lead to paralysis or coma.

But green potatoes are safe if peeled properly. Discard any with a green tinge or sprouting eyes to avoid toxicity.

Nutty by nature

Raw cashews contain urushiol, the same toxin found in poison ivy or poison oak.