New WHO Center Launched to Enhance Food Safety and Diet

The World Health Organization (WHO) welcomes the Research Group for Risk Benefit at the DTU National Food Institute located in Kgs. Lyngby, Denmark, as the new WHO Collaborating Centre for Risk and Benefits of Foods and Diets. This group will contribute to WHO’s efforts by estimating the burden of foodborne diseases and developing integrated risk-benefit approaches for healthier and safer food. Their work aims to reduce the preventable health impact resulting from unsafe food or unhealthy diets and to enhance public health through evidence-based dietary recommendations that are adapted to regional and local contexts.

WHO collaborating centres are engaged in activities that support WHO’s programs across all public health sectors. Drawing on robust scientific expertise, this new Centre will bolster WHO’s mission to assist countries in achieving healthy, safe, and sustainable diets.

In particular, the new Centre will:

Learn more: New Danish WHO Collaborating Centre to evaluate the health impacts of foods and dietary patterns.