The World Health Organization (WHO) has revealed alarming new data, indicating that unsafe food practices lead to approximately 1.5 million deaths globally each year. Children under the age of five are disproportionately affected, accounting for nearly a third of all foodborne illnesses despite representing only nine percent of the global population. Severe diarrhea is a primary cause of death among these young children.
Exposure to chemicals like lead and methylmercury through food can inflict lasting damage on developing brains, potentially causing lifelong neurological and developmental issues in children.
Food Safety: An Integral Part of Daily Life
WHO Director-General Tedros Adhanom Ghebreyesus emphasized the pervasive nature of food safety, stating, “Food safety is not an abstract concept; it affects every meal, every family, and every day. Unsafe food has always been a major public health concern, but until now, we have not fully grasped its enormous burden on human lives and the economy. These new estimates change that picture.”
The study found that in 2021, there were an estimated 860 million cases of foodborne illnesses caused by bacteria, viruses, and parasites. However, chemical contamination was identified as the leading cause of deaths linked to unsafe food.
The Impact of Lethal Chemicals
According to the WHO, chemical hazards were responsible for 73 percent of deaths attributed to contaminated food in 2021. Inorganic arsenic and lead were identified as the most significant contributors, with prolonged exposure increasing the risk of heart disease and cancer. These two substances alone were linked to over one million deaths in that year.
Food can become contaminated through unsafe water, improper processing, or toxins entering the food chain via environmental pollution and industrial activities. Once chemicals like arsenic, lead, or methylmercury enter the food supply, they are often difficult or impossible to remove.
An Unequal Burden
The burden of unsafe food is not evenly distributed. The WHO reported that Africa and Southeast Asia bear nearly three-quarters of the burden of foodborne diseases and account for 60 percent of global deaths. Children and individuals in low-income communities face the greatest risks, reflecting existing inequalities in food systems, healthcare access, and sanitation.
The consequences extend beyond health. The WHO estimates that foodborne illnesses resulted in productivity losses of approximately $310 billion in 2021 due to missed workdays. When considering variations in the cost of living across countries, the estimated economic losses rise to $647 billion.
A “Wake-Up Call”
Yuki Minato, a senior author of the study published in The Lancet Global Health, described the report as “a wake-up call and a roadmap.” Minato stated, “The data show that foodborne illnesses are not only persistent but are likely to worsen due to climate change, which increases pollution risks, and antimicrobial resistance, which makes infections harder to treat. We cannot tackle these threats alone.”
The WHO highlighted that the findings should help countries target interventions, strengthen surveillance, and enhance collaboration among health, agriculture, and environmental sectors. Minato cautioned, “Delay costs lives.”
