Probably not a huge issue as long as you only eat it every so often. But I wonder about the possibility of producing varieties of pawpaw (or soursop or other related Annonas) that don't produce annonacin. Probably could be done with genetic engineering, or much more slowly with selective breeding.
Given that there are places where people consume Annonas very often, and that this may lead to alarmingly high rates of parkinsonism [1], this could be considered an effective public health intervention.