WHO: Young Children Face Highest Risk from Unsafe Food

Children under the age of five face a disproportionately high risk of illness from unsafe food, accounting for nearly one-third of all foodborne disease cases despite being only 9% of the global population, new World Health Organization (WHO) estimates reveal. These illnesses, particularly diarrheal diseases, can be deadly for this vulnerable age group.

"Food safety is not an abstract issue - it touches every meal, every family, every day," said Dr. Tedros Adhanom Ghebreyesus, WHO Director-General. "Unsafe food has always been a major public health concern, but until now, we lacked the bigger picture of its staggering human and economic toll. These new estimates change that." He emphasized that the data empowers governments to prioritize actions for public health protection.

The WHO's analysis, covering 42 foodborne hazards across 194 countries from 2000 to 2021, estimates that unsafe food leads to approximately 866 million illnesses and 1.5 million preventable deaths annually. Measures like improved water, sanitation, hygiene, pasteurization, and healthcare access are crucial for prevention.

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Food safety is not an abstract issue - it touches every meal, every family, every day. Unsafe food has always been a major public health concern, but until now, we lacked the bigger picture of its staggering human and economic toll. These new estimates change that.

The report highlights the growing understanding of chemical hazards, including metals like arsenic, lead, and mercury, which can enter the food chain through natural sources and human activities. Experts warn these substances are often difficult to remove once present. The WHO calls for governments to implement better agricultural practices, stricter industrial controls, and stronger environmental regulations to prevent contamination at its source. The estimates also reveal the burden of cardiovascular diseases, cancers, and intellectual disability linked to dietary exposure to metals, with inorganic arsenic and lead alone contributing to over a million deaths in a single year. Methylmercury exposure is particularly concerning for the developing brains of children, potentially causing lifelong neurological and developmental issues.

While the overall burden of foodborne diseases has seen a decline since 2000, significant regional disparities persist, with Africa and South-East Asia bearing the greatest impact. Biological hazards, such as bacteria and viruses, remain the primary cause of foodborne illnesses, with approximately 860 million cases reported in 2021.

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For the first time, countries have their own data to see where the burden is highest. With that knowledge, governments can prioritize the actions needed to protect people's health.