As a food safety and nutrition expert, I can provide you with a detailed and scientifically grounded response to your question about the potential dangers of consuming apples, particularly focusing on the seeds.

Apples are a healthy and widely consumed fruit, known for their nutritional benefits and delicious taste. However, the concern arises when we consider the apple seeds, which contain a compound called amygdalin. Amygdalin is a type of cyanogenic glycoside, a naturally occurring substance found in over 2,500 plant species, including apple seeds. When ingested, amygdalin can be metabolized by the digestive system into hydrogen cyanide, a highly toxic gas.

The toxicity of cyanide is well-documented. It interferes with the body's ability to use oxygen by inhibiting an enzyme called cytochrome c oxidase, which is crucial for cellular respiration. This can lead to a range of symptoms, from mild to severe, depending on the amount ingested. Symptoms can include headache, dizziness, nausea, vomiting, rapid breathing, and in extreme cases, seizures, coma, and death.

To address the specific claim that one would need to consume approximately 200 apple seeds or about 20 apple cores to receive a fatal dose, it's important to understand the concentration of amygdalin in apple seeds and the lethal dose of cyanide for humans. The lethal dose of cyanide for an adult human is estimated to be around 50-60 milligrams per kilogram of body weight. The concentration of amygdalin in apple seeds can vary, but on average, there is about 1-5 milligrams of amygdalin per seed. Given that the human body can convert about 10-25% of ingested amygdalin into cyanide, it would indeed take a significant number of seeds to reach a lethal dose.

However, it's also important to note that the risk of cyanide poisoning from apple seeds is relatively low for several reasons:


1. Quantity: Most people do not consume large quantities of apple seeds in a single sitting. The bitter taste of the seeds also acts as a deterrent.


2. Metabolism: Not all ingested amygdalin is converted into cyanide. The human body's ability to metabolize amygdalin is limited, reducing the potential toxicity.


3. Cooking: Cooking can reduce the amount of amygdalin in seeds, further decreasing the risk.


4. Variability: The concentration of amygdalin can vary between different apple varieties and even between seeds from the same apple.

While it is theoretically possible to die from consuming a large number of apple seeds, the practical risk is quite low for the average consumer. The benefits of eating apples far outweigh the potential risks associated with the seeds, provided that the seeds are not consumed in large quantities.

In conclusion, while apple seeds contain a compound that can be toxic, the likelihood of dying from eating apples is extremely low. The key is moderation and awareness. Enjoying apples as part of a balanced diet is a healthy choice, and the occasional accidental consumption of a few seeds is not a cause for concern.

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You would need to finely chew and eat about 200 apple seeds, or about 20 apple cores, to receive a fatal dose. The Agency for Toxic Substances & Disease Registry says that exposure to even small amounts of cyanide can be dangerous. Exposure to cyanide can harm the heart and brain, and even lead to coma and death.May 20, 2015read more >>