More than 200 people die annually from the "world's most dangerous food," but nearly 500 million people still consume it.

In Venezuela, for example, people consumed cassava in its unsafe form because they relied on salted foods to survive during periods of food shortages, El País reported.

While cassava remains a vital food source for many, understanding and implementing safe preparation methods can make it a nutritious and safe food. As awareness of the risks associated with cassava increases, proper processing methods are being used more and more, reducing the risk of poisoning.