Africa and South-East Asia Heavily Burdened by Foodborne Diseases, New WHO Report Reveals
Unsafe food is causing an alarming 866 million illnesses and 1.5 million deaths annually worldwide, with the African and South-East Asian regions bearing the brunt of this global health crisis. New estimates from the World Health Organization (WHO) highlight significant regional inequalities, revealing that these two regions together account for nearly three-quarters of all foodborne illnesses and 60% of the global deaths associated with contaminated food [1, 2, 3, 4, 5, 6, 7, 8].
Children under the age of five are identified as the most vulnerable population group, facing nearly three times the risk of illness from unsafe food compared to older individuals. Despite constituting only 9% of the global population, young children suffer approximately one-third of all foodborne diseases, particularly severe diarrhoeal infections that can be fatal. Exposure to chemical hazards in food, such as methylmercury and lead, poses a long-term threat, potentially harming brain development and causing lifelong neurological and developmental problems [1, 2, 5, 7].
The majority of foodborne illnesses are caused by biological hazards, including bacteria, viruses, and parasites, accounting for around 860 million cases in 2021 alone. However, chemical contamination is responsible for a disproportionately high number of deaths, making up 73% of fatalities linked to unsafe food in 2021. Inorganic arsenic and lead were identified as the primary culprits, contributing to over a million deaths in that year due to their links to increased risks of heart disease and cancer [1, 2, 5, 7].
Beyond the devastating health impacts, foodborne diseases exact a significant economic toll. The WHO estimates that in 2021, these illnesses led to approximately US$310 billion in lost productivity due to time away from work. When adjusted for cost-of-living differences, this figure escalates to an estimated US$647 billion [1, 2, 3, 4, 5, 7].
The report serves as a "wake-up call" and a "roadmap," according to Yuki Minato, a WHO technical officer for food safety and senior author of the study published in The Lancet Global Health. Experts warn that climate change, which increases contamination risks, and antimicrobial resistance, which makes infections harder to treat, are exacerbating the problem [1, 2, 4, 5, 7].
The WHO emphasizes the need for a "One Health approach," integrating human, animal, plant, and environmental health, and calls for strengthened food safety systems. This includes improved agricultural practices, stricter industrial controls, enhanced environmental regulations, and more effective surveillance and data collection to better target interventions and protect public health [1, 2, 4, 5, 7].
Children under the age of five are identified as the most vulnerable population group, facing nearly three times the risk of illness from unsafe food compared to older individuals. Despite constituting only 9% of the global population, young children suffer approximately one-third of all foodborne diseases, particularly severe diarrhoeal infections that can be fatal. Exposure to chemical hazards in food, such as methylmercury and lead, poses a long-term threat, potentially harming brain development and causing lifelong neurological and developmental problems [1, 2, 5, 7].
The majority of foodborne illnesses are caused by biological hazards, including bacteria, viruses, and parasites, accounting for around 860 million cases in 2021 alone. However, chemical contamination is responsible for a disproportionately high number of deaths, making up 73% of fatalities linked to unsafe food in 2021. Inorganic arsenic and lead were identified as the primary culprits, contributing to over a million deaths in that year due to their links to increased risks of heart disease and cancer [1, 2, 5, 7].
Beyond the devastating health impacts, foodborne diseases exact a significant economic toll. The WHO estimates that in 2021, these illnesses led to approximately US$310 billion in lost productivity due to time away from work. When adjusted for cost-of-living differences, this figure escalates to an estimated US$647 billion [1, 2, 3, 4, 5, 7].
The report serves as a "wake-up call" and a "roadmap," according to Yuki Minato, a WHO technical officer for food safety and senior author of the study published in The Lancet Global Health. Experts warn that climate change, which increases contamination risks, and antimicrobial resistance, which makes infections harder to treat, are exacerbating the problem [1, 2, 4, 5, 7].
The WHO emphasizes the need for a "One Health approach," integrating human, animal, plant, and environmental health, and calls for strengthened food safety systems. This includes improved agricultural practices, stricter industrial controls, enhanced environmental regulations, and more effective surveillance and data collection to better target interventions and protect public health [1, 2, 4, 5, 7].
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