Apricot kernels pose risk of cyanide poisoning
Eating more than one large or three small raw apricot kernels in a serving can exceed safe levels; toddlers consuming even one small apricot kernel risk being over the safe level
A naturally occurring compound called amygdalin is present in apricot kernels and converts to cyanide after eating.
Cyanide poisoning can cause nausea, fever, headaches, insomnia, thirst, lethargy, nervousness, joint and muscle various aches and pains, and falling blood pressure. In extreme cases it is fatal.
Studies indicate 0.5–3.5mg of cyanide per kilogram of body weight can be lethal. EFSA’s Scientific Panel on Contaminants in the Food Chain set a safe level for a one-off exposure (known as the Acute Reference Dose or ARfD) of 20µg per kilogram of body weight. This is 25 times below the lowest reported lethal dose.
Based on these limits and the amounts of amygdalin typically present in raw apricot kernels, EFSA’s experts estimate that adults could consume one large or three small apricot kernels (370mg), without exceeding the ARfD. For toddlers the amount would be 60mg, which is about half of one small kernel.
Apricot fruit is not affected. The normal consumption of apricot fruit does not pose a health risk to consumers. The kernel is the seed from inside the apricot stone. It is obtained by cracking open and removing the hard stone shell and, therefore, has no contact with the fruit.
Most raw apricot kernels sold in the EU are believed to be imported from outside the EU and marketed to consumers via the Internet. Sellers promote them as a cancer-fighting food and some actively promote intakes of 10 and 60 kernels per day for the general population and cancer patients, respectively.
Evaluating the claimed benefits of raw apricot kernels for cancer treatment or any other use is outside EFSA’s food safety remit and was, therefore, not part of this scientific opinion.
EFSA consulted its partners in EU Member States to discuss this scientific opinion and previous assessments by national authorities. This risk assessment will inform risk managers in the European Commission and Member States who regulate EU food safety. They will decide if measures are needed to protect public health from consumption of raw apricot kernels.