Children Under Five Face Triple the Risk of Foodborne Illnesses, WHO Reports

Children under five years old are nearly three times more likely to suffer from foodborne illnesses than older children and adults, according to a groundbreaking report by the World Health Organization (WHO). The findings, published in The Lancet Global Health, reveal that this vulnerable age group accounts for nearly one-third of all foodborne disease cases globally, despite making up just 9% of the population.

Diarrheal Diseases and Chemical Hazards: A Looming Threat

Diarrheal diseases, often caused by contaminated food and water, remain the leading cause of foodborne illness among young children. However, chemical hazards such as methylmercury, lead, and inorganic arsenic pose equally severe risks. These toxins can impair neurological development, leading to lifelong cognitive and developmental challenges.

WHO estimates that unsafe food causes approximately 866 million illnesses, and 1.5 million deaths annually. The report emphasizes that many of these cases are preventable through improved water, sanitation, hygiene (WASH), food safety practices like pasteurization, and better access to healthcare.

Regional Inequities and the Economic Toll

While the global burden of foodborne diseases has decreased since 2000, significant regional disparities persist. Africa and South-East Asia bear the brunt, accounting for 75% of cases and 60% of deaths. Chemical hazards, particularly inorganic arsenic (42%) and lead (31%), were responsible for 73% of foodborne fatalities in 2021, highlighting their deadly impact.

The economic cost is equally staggering. In 2021, foodborne diseases cost the global economy an estimated $647 billion in lost productivity when adjusted for regional cost-of-living differences.

Expanding the Scope: New Hazards and Evidence

This report marks the first comprehensive analysis of 42 foodborne hazards, including bacteria, viruses, parasites, and chemicals, across 194 countries from 2000 to 2021. For the first time, the study includes emerging threats like rotavirus and Trypanosoma cruzi (the parasite causing Chagas disease).

Chemical contaminants such as arsenic and lead enter the food chain through natural and human activities. Once present, they are often irreversible. WHO urges governments to address contamination at its source through sustainable agricultural practices, stricter industrial regulations, and environmental safeguards.

A Crisis of Equity: Vulnerable Populations Suffer Most

Children and low-income communities disproportionately bear the health burden of unsafe food. The report underscores that climate change and antimicrobial resistance are exacerbating risks, making infections harder to treat and increasing contamination opportunities.

“This report is a wake-up call,” said Yuki Minato, WHO technical officer for food safety. “A One Health approach—integrating human, animal, and environmental health—is essential to address these interconnected challenges.”

Global Action and the Road Ahead

WHO is releasing these findings ahead of World Food Safety Day on 7 June 2026, with the theme “From burden to solutions – safe food everywhere.” The data will support national policies, enabling governments to prioritize interventions and strengthen cross-sector collaboration.

An interactive dashboard and updated Global Health Observatory pages provide detailed insights. Experts will present findings during a webinar on 4 June 2026, offering a platform for global dialogue on food safety solutions.

Key Takeaways

• Children under five face three times the risk of foodborne illness compared to adults.
• Chemical hazards like lead and arsenic cause 73% of foodborne deaths.
• Regional disparities persist, with Africa and South-East Asia most affected.
• WHO advocates for a One Health approach to tackle food safety challenges.
• Global economic losses from foodborne diseases exceed $647 billion annually.