Daijiworld Media Network - Geneva

Geneva, Jun 4: Unsafe food causes an estimated 866 million illnesses and 1.5 million deaths worldwide every year, imposing a heavy burden on public health, economic development and vulnerable communities, according to new estimates released by the World Health Organization (WHO).

The report highlights that many foodborne illnesses and deaths could be prevented through improved water, sanitation and hygiene facilities, safer food-handling practices, pasteurisation, and better access to healthcare, particularly for vulnerable populations.

Although the global burden of foodborne diseases has declined since 2000, significant regional disparities continue to exist. The highest burden remains concentrated in Africa and South-East Asia, which together account for nearly three-quarters of all foodborne illnesses and around 60 per cent of related deaths worldwide.

Children under the age of five are among the most affected. Despite making up only 9 per cent of the global population, they account for nearly one-third of all foodborne disease cases. WHO estimates that young children face almost three times the risk of illness from unsafe food compared to older children and adults.

Diarrhoeal diseases linked to contaminated food continue to pose a major threat to young children, while exposure to harmful chemicals such as methylmercury and lead can damage the developing brain and lead to lifelong neurological and developmental disorders.

The report noted that food contamination can occur through biological hazards, including bacteria, viruses and parasites, as well as chemical hazards such as inorganic arsenic, lead and methylmercury originating from both natural sources and human activities.

Once these substances enter the food chain, they are often difficult or impossible to eliminate, increasing long-term health risks.

According to the estimates, biological hazards were responsible for the majority of foodborne illnesses, accounting for approximately 860 million cases in 2021. However, chemical contamination contributed disproportionately to deaths.

In 2021, chemical hazards accounted for 73 per cent of all deaths linked to contaminated food. Inorganic arsenic was responsible for 42 per cent of such deaths, while lead exposure accounted for 31 per cent, largely due to their association with cardiovascular diseases and various forms of cancer.

The findings also reveal for the first time the extent of cardiovascular disease, cancer and intellectual disability linked to dietary exposure to toxic metals.

WHO warned that changing dietary patterns, environmental pressures, globalisation and inequalities within food systems continue to influence exposure to unsafe food. People living in low-resource settings and low- and middle-income countries remain particularly vulnerable.

Beyond health impacts, foodborne diseases also carry a significant economic cost. The study estimates that illnesses caused by contaminated food resulted in approximately $310 billion in lost productivity globally in 2021 due to time away from work. When adjusted for differences in living costs across countries, the figure rises to an estimated $647 billion.

Calling for urgent action, WHO urged governments to prevent food contamination at its source through improved agricultural practices, stricter industrial controls and stronger environmental regulations to protect public health and reduce the growing burden of foodborne diseases.