Health consequences of harmful chemicals in foods: insights from the WHO Global Burden of Foodborne Disease Study

Abstract

Abstract Foods can be an important source of human exposure to harmful chemicals. Contamination can occur at any stage of the food chain; with chemicals that occur naturally or by anthropogenic pollution in the environment and during production processes from farm level to the kitchen of the consumer. The variety of chemicals in foods is broad and associated with a wide range of adverse health effects. Where toxicological risk assessment of chemicals in foods serves the purpose of protecting populations from exposure levels constituting a health concern, burden of disease methodology provides a quantitative snapshot of the current impact of chemicals on disease occurrence and population health. This allows for the comparison across hazards, health effects and foods and eventually prioritized allocation of resources to maximize health benefits. Following the advice by the World Health Organization Foodborne Disease Burden Epidemiology Reference group (WHO/FERG), WHO published in 2015 the first estimates of the global burden of foodborne disease. More than 400,000 deaths and 33 million disability-adjusted life years were estimated due to unsafe foods in 2010; the largest proportion due to foodborne pathogens, as the contribution of only 3 chemical hazards (dioxins, aflatoxin B1 and cassava cyanide) was included. WHO, once more under the advice by the re-established WHO/FERG (2021-2025), is currently working to update the 2010 estimates. Besides applying updated data and methodological improvements in managing data gaps and time series analysis, WHO’s ambition is to consider a wider range of chemicals and associated health effects for the year of 2020. In this presentation, we will share insights on the WHO estimates of the global burden of foodborne chemicals, and explore the methodological opportunities and challenges that estimating the burden of foodborne chemicals provides for informing policies.