WHO Report: Unsafe Food Causes 1.5 Million Deaths Annually, Children Most at Risk

Unsafe food is responsible for an estimated 866 million cases of illness and 1.5 million deaths each year, according to a new report from the World Health Organization (WHO). The report emphasizes that children are disproportionately affected by these risks. While the overall burden of foodborne diseases has decreased since 2000, regional inequalities persist, with Africa and Southeast Asia bearing the heaviest load.

“

Unsafe food is estimated to cause 866 million illnesses and 1.5 million deaths per year. Most of these could be prevented by measures such as improving water, sanitation and hygiene, food safety practices like pasteurization, and access to healthcare for vulnerable populations.

Children under five years old are nearly three times more likely to contract illnesses from unsafe food compared to other age groups. Despite making up only 9% of the global population, young children account for almost a third of foodborne disease cases, particularly diarrheal diseases, which can be fatal for this vulnerable demographic. Exposure to chemical hazards in food, such as methylmercury and lead, can harm a child's developing brain, leading to lifelong neurological and developmental problems.

“

Although the total burden of foodborne diseases has decreased since 2000, regional inequalities persist, with the largest burden found in Africa and Southeast Asia.

Biological hazards, including bacteria, viruses, and parasites, cause the majority of foodborne illnesses. However, chemical exposures are disproportionately lethal. In 2021, chemical contaminants accounted for 73% of deaths from contaminated food. Inorganic arsenic and lead were linked to the majority of these chemical-related fatalities, significantly increasing the risk of heart disease and cancer.

“

Young children represent the greatest risk group, with children under 5 years of age being about 3 times more likely to contract illnesses from unsafe food than people in other age groups.

WHO Director-General Tedros Adhanom Ghebreyesus stated that food safety is not an abstract issue but affects every meal and every family. He noted that while the immense human and economic toll of unsafe food was previously underestimated, new estimates are changing this perception. The WHO chief highlighted that countries now have data to identify areas with the highest burden of foodborne diseases, enabling governments to prioritize measures for protecting public health.

“

Although they make up only 9% of the global population, young children suffer from almost 1 in 3 foodborne illnesses, especially diarrheal diseases, which can be fatal for this vulnerable age group.