Unsafe food kills 1.5 million people every year; children most at risk: WHO

New insights released on Wednesday ahead of next week’s World Food Safety Day show that children under five are particularly vulnerable.

Although they take it into account only nine percent of the global population, they suffer from almost a third of all foodborne illnessesmany of which are severe diarrheal diseases that can be fatal, according to to the World Health Organization (WHO).

No abstraction

Exposure to chemicals such as lead and methylmercury through food can also damage brain development and cause lifelong neurological and developmental problems in children.

“Food safety is not an abstract issue – it touches every meal, every family, every day. Unsafe food has always been a major public health problem, but until now we have not had a bigger picture of its negative impact on humans and the economy. These new estimates change that,” said WHO Director-General Tedros Adhanom Ghebreyesus.

The study found that bacteria, viruses and parasites transmitted through food are the most common causes of disease – around 860 million cases in 2021 alone. Yet chemical contamination is responsible for the majority of deaths from unsafe food.

The impact of deadly chemicals

According to WHO, Chemical hazards account for 73 percent of deaths caused by contaminated food in 2021.

Inorganic arsenic and lead are the main contributorsespecially since prolonged exposure increases the risk of heart disease and cancer. Combined, the two substances are linked to more than one million deaths a year.

Food can become contaminated through unsafe water, improperly handled products, or toxins entering the food chain through environmental pollution and industrial activities.

Once chemicals such as arsenic, lead, or methylmercury enter the food supply, this can happen. often difficult or impossible to remove.

Unbalanced load

The burden is not shared equally.

WHO said Africa and Southeast Asia account for nearly three-quarters of all foodborne illnesses and 60 percent of global deaths. Children and people living in communities with limited resources face the greatest risk, reflecting persistent disparities in food systems, health care access, and sanitation.

The impacts also go far beyond health.

WHO estimates foodborne illness causes lost productivity of $310 billion in 2021 due to work leave. When adjusted for differences in the cost of living between countries, the economic loss is estimated at $647 billion.

‘Wake-up call’

“This report is a warning – but it is also a roadmap,said Yuki Minato, WHO technical officer for food safety and senior author of the study published in The Lancet Global Health.

“Data shows that foodborne illnesses are not only persistent but persistent becoming worse due to climate changewhich increases the risk of contamination, and antimicrobial resistance, which makes infections more difficult to treat. We cannot overcome this threat alone.”

WHO said the findings would help countries target interventions, strengthen monitoring and increase cooperation in the health, agriculture and environmental sectors.

“Delays cost many lives,” Ms. Minato warned.