Post by World Health Organization

Q: What is invisible, odorless and tasteless, but can contaminate our food and make us sick? A: Chemicals - such as lead, arsenic, methylmercury and aflatoxin B1 - from both natural sources and human activities. Once contamination happens, it is often difficult to remove from food. Over time, these chemicals build up silently in the body and can cause stomach-ache and vomiting as well as increase the risk of heart disease, cancer, intellectual disability and even death. The good news is that the burden from some of these contaminants has been decreasing over time. You can reduce your risk by: 🍽️ Eating a varied diet - don't rely on the same food every day 🐟 Limiting large predatory fish in your diet especially if you are pregnant or have young children Governments can help prevent further impact by: 🌾 Improving agricultural practices 🏭 Strengthening industrial controls 🌍 Enforcing stronger environmental regulations