Apricot kernels (Prunus armeniaca) (also known as “bitter apricot kernels” or “bitter apricot seeds” due to their bitter taste) contain the cyanogenic glycoside amygdalin. During digestion, amygdalin is broken down, producing highly toxic cyanide.
Symptoms of cyanide poisoning may occur immediately after consumption and can include restlessness, dizziness, nausea, vomiting, and a feeling of weakness. In cases of poisoning, medical advice should always be sought.
Children are particularly sensitive to the health risks posed by cyanide, and bitter apricot kernels are therefore not recommended for them at all. Due to their amygdalin content, even adults should not consume more than 3 small bitter apricot kernels per day (a total of 0.37 g) [1].
Very serious poisoning cases resulting from the consumption of large bitter apricot kernels have been reported in some countries. Individual poisoning cases have also been documented in Finland. There is no information available on the long-term effects of amygdalin.
In its 2016 risk assessment [1], EFSA established an Acute Reference Dose (ARfD*) for cyanide of 20 µg/kg body weight and, based on typical amygdalin concentrations in apricot kernels, calculated that:
- An adult exceeds the ARfD by consuming more than approximately 3 small raw apricot kernels in a single serving.
- A toddler may exceed the ARfD by consuming as little as half of a small kernel.
- Less than half of a large kernel may, in some cases, exceed the ARfD.
* ARfD (Acute Reference Dose) refers to an estimate of the amount of a substance in food that can be ingested over a short period of time (during a single meal or within one day) without appreciable health risk.
The concentration of amygdalin in apricot kernels varies. Legislation concerning contaminants in food ((EU) 2023/915) does not establish maximum limits for amygdalin in apricot kernels. However, contaminant legislation sets a maximum level of 20 mg/kg for hydrocyanic acid and hydrocyanic acid bound to cyanogenic glycosides in apricot kernels.
Food business operators placing untreated whole, ground, crushed, split, or chopped apricot kernels on the market for final consumers must, upon request by the competent authority, provide evidence that the marketed product complies with the maximum permitted level.
Marketing
Some websites, social media platforms, and blogs claim that amygdalin acts as a medicine and, for example, is effective against cancer cells. However, no medicinal effect of the compound has ever been demonstrated in scientific studies. It is also incorrectly referred to as “vitamin B17” or “laetrile.” Nutritional science does not recognize amygdalin as a vitamin, that is, a substance essential for the body that must be obtained from the diet.
If consumers follow recommendations on websites promoting the consumption of apricot kernels, their exposure to cyanide may exceed the ARfD established for adults. Such exceedances are likely to result in cyanide poisoning in some individuals, as demonstrated by reports of human poisoning cases.
According to Section 6 of the Finnish Food Act (297/2021), misleading information must not be provided about food products. Foods must not be claimed to possess properties for preventing, treating, or curing human diseases, nor may such claims be implied, unless otherwise provided for in legislation. Therefore, claims that apricot kernels can prevent, treat, or cure cancer may not be made. Apricot kernels may also not be misleadingly marketed as “vitamin B17,” since no such vitamin exists.
If you observe medicinal claims or other misleading marketing practices, report them to your local municipal food control authority. You can find your local food control authority here.
Other Foods
Cyanogenic glycosides are also found in certain other foods, such as bitter almonds, flaxseed, and cassava. However, the customary use of these foods differs and/or specific preparation or usage instructions apply. When used according to the relevant instructions, these foods are safe and do not pose a cyanide-related risk.
The concentrations of cyanogenic compounds in ordinary (“sweet”) apricot kernels or almond kernels are considerably lower than in their bitter counterparts.
Food business operators should take cyanogenic compounds into account in their own-check systems whenever their activities involve hazards associated with these substances. Industrially produced marzipan and similar products, as well as bitter almond flavourings, are safe to use when used according to the provided instructions.
[1] EFSA Risk Assessment of Apricot Kernels:
https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2016.4424
EFSA Communication Related to the Risk Assessment:
https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2016.4424?__cf_chl_tk=YWSdO.XvvvYX18.wlmxM4e..pUC0QZaOOo0urdRBGrs-1785310665-1.0.1.1-VdR5t0mOSkQuB2LZxdlwNy4aA.TqE6rIMQDBRZwOiAs