Children under the age of five are almost three times more likely to get sick from unsafe food than older children and adults, according to new estimates released today by the World Health Organization (WHO).
Despite making up only 9% of the world’s population, young children suffer from nearly a third of all cases of foodborne illness, especially diarrheal illnesses that can be fatal for this vulnerable age group. Additionally, exposure to chemical hazards such as methylmercury and lead in food can negatively impact the developing brain and cause lifelong neurological and developmental problems in children.
The WHO estimates that unsafe food causes around 866 million illnesses and 1.5 million deaths each year, many of which could be prevented through measures such as improved water and sanitation, food safety measures such as pasteurization, and access to health care for vulnerable populations. Although the total cost of foodborne illness has decreased since 2000, large regional inequalities remain, with Africa and Southeast Asia bearing the greatest burden.
The majority of foodborne illnesses (approximately 860 million people in 2021) were caused by exposure to biological hazards such as foodborne bacterial, viral, and parasitic infections, while a disproportionately high proportion of deaths were due to exposure to chemicals. In 2021, chemical hazards accounted for 73% of deaths from contaminated food. Most of these chemical-related deaths are related to inorganic arsenic (42%) and lead (31%), primarily because these exposures increase the risk of heart disease and cancer.
Beyond the health impacts, the study estimates that foodborne illnesses caused approximately USD 310 billion in lost productivity (missed work due to illness) in 2021. When the economic impact was adjusted for differences in the cost of living between countries, the estimated productivity loss increased to US$647 billion.
Food safety is not an abstract issue; it touches every meal, every family, and every day. Unsafe food has always been a major public health concern, but until now we have lacked a complete picture of its staggering human and economic toll. These new estimates change that. For the first time, each country has its own data showing where the burden is highest. With that knowledge, governments can prioritize the actions needed to protect people’s health. ”
AS Dr Tedros Adhanom Ghebreyesus, WHO Director-General
Expanded range, clearer image
WHO’s new analysis significantly expands the evidence base by assessing 42 major foodborne hazards, including bacteria, viruses, parasites and chemicals, from 194 countries from 2000 to 2021. The new estimates include new hazards such as metals, rotavirus, and viruses. Trypanosoma cruzi (parasite that causes Chagas disease).
Food can be contaminated with chemicals such as inorganic arsenic, lead, and methylmercury, which come from natural sources or human activities. Once these substances enter the food chain, they are often difficult or impossible to remove. WHO is calling on governments to prevent pollution at the source by improving agricultural practices, tightening industrial controls and strengthening environmental regulations.
Although the presence of some metals in food has declined over time, these estimates reveal for the first time the burden of cardiovascular disease, cancer, and intellectual disability attributable to dietary metal exposure. Inorganic arsenic and lead are linked to more than 1 million deaths each year. Methylmercury has negative effects on the developing brain and can cause lifelong neurological and developmental problems in children.
crisis of capital
Evolving diets, environmental pressures, globalization, and food system inequalities continue to shape who is most exposed to unsafe foods. Children and people living in low-resource areas experience the greatest health burden, especially in low- and middle-income countries. Together, Africa and Southeast Asia account for almost three-quarters of all foodborne illnesses and 60% of global deaths.
“This report is a wake-up call, but it is also a roadmap. The data shows that foodborne illnesses are not only persistent, but are being exacerbated by climate change, which increases the risk of contamination, and antimicrobial resistance, which makes infections difficult to treat. We cannot face these threats alone,” said Yuki Minato, WHO technical officer for food safety and lead author of the journal. lancet global health paper. “A One Health approach that integrates human, animal, plant and environmental health is essential. Countries must act urgently to use these estimates to target interventions, invest in monitoring and break down silos between health, agriculture and environmental sectors. Delays cost lives.”
Notes to editors
Assessments and data can be explored in detail via an updated Global Health Observatory page with interactive online dashboards and maps. Key findings are listed below. lancet global healthaccompanied by commentary and four papers focusing on specific risk groups and associated diseases.
This estimate covers 42 foodborne hazards but could not include many other potentially important hazards due to insufficient data. These include antimicrobial-resistant bacteria, pesticide residues, and per- and polyfluoroalkyl substances (PFAS). Other health effects were also ruled out, such as exposure to aflatoxin, impaired growth due to enteric pathogenic bacteria, and stillbirth due to listeriosis. These gaps highlight the urgent need for more national data, increased investment in research, and increased surveillance to better characterize the full spectrum of diseases caused by more than 200 known biological hazards and numerous chemical hazards transmitted through food.
National-level data covering the period 2000 to 2021 will help governments focus policy and action on the areas of greatest burden. These estimates are intended to support national risk rankings, allowing governments to compare food safety threats, prioritize interventions, enhance multisectoral cooperation, and allocate resources more effectively.
sauce:
world health organization
