New data released by the World Health Organization (WHO) on Wednesday highlights the extreme vulnerability of children under five to foodborne illnesses. Despite comprising only nine percent of the global population, these young children account for nearly one-third of all foodborne disease cases. Many of these illnesses manifest as severe diarrheal diseases, which can be fatal.
Exposure to chemicals in food, such as lead and methylmercury, can harm developing brains, leading to lifelong neurological and developmental issues in children.
“Food safety is not an abstract concept; it affects every meal, every family, every day,” said WHO Director-General Tedros Adhanom Ghebreyesus. “Unsafe food has always been a major public health concern, but until now, we haven’t seen the big picture of its staggering human and economic cost. These new estimates change that.”
The study indicated approximately 860 million cases of foodborne bacterial, viral, and parasitic infections in 2021. However, chemical contamination was identified as the primary cause of deaths linked to unsafe food.
Impact of Lethal Chemicals
According to the WHO, chemical hazards accounted for 73% of deaths caused by contaminated food in 2021. Inorganic arsenic and lead were identified as the leading culprits, with prolonged exposure increasing the risk of heart disease and cancer. These two substances alone contributed to over a million deaths in a single year.
Food can become contaminated through unsafe water, improperly processed products, or toxins entering the food chain via environmental pollution and industrial activities. Once chemicals like arsenic, lead, or methylmercury enter the food supply, they often become difficult or impossible to remove.
Unequal Burden
This burden is not shared equally. The WHO reported that Africa and Southeast Asia bear responsibility for nearly three-quarters of foodborne illnesses and 60% of global deaths. Children and individuals living in low-resource communities face the greatest risks, reflecting persistent inequalities in food systems, access to healthcare, and sanitation.
The impact extends far beyond health. The WHO estimates that foodborne diseases led to an estimated $310 billion in productivity losses in 2021 due to people being unable to work. When accounting for differences in the cost of living between countries, the economic losses rise to an estimated $647 billion.
‘A Wake-Up Call’
“This report is a wake-up call, but it’s also a roadmap,” stated Yuki Minato, a senior author of the study and a WHO food safety technical officer. “The data show that foodborne diseases are not only persistent but are exacerbated by climate change, which increases contamination risks, and antimicrobial resistance, making infections harder to treat. We cannot tackle these threats alone.”
The WHO stated that the findings should help countries target interventions, strengthen surveillance, and improve collaboration among the health, agriculture, and environmental sectors. Minato warned, “Delay costs lives.”
