Oluwatobi Adu 
ABUJA, Nigeria – The World Health Organisation (WHO) designates a new collaborating centre in Denmark to strengthen global efforts on food safety and healthy diets, aiming to reduce diseases linked to unsafe food and poor nutrition.
WHO announced on Wednesday that the Research Group for Risk Benefit at the DTU National Food Institute in Kgs Lyngby becomes a WHO Collaborating Centre for Risk and Benefits of Foods and Diets.
The centre will support WHO’s work in estimating the global burden of foodborne diseases and developing integrated assessments that balance nutritional benefits against chemical and microbial risks.
“WHO welcomes this partnership as a step toward reducing avoidable disease caused by unsafe food and unhealthy diets,” the organisation says.
The institute will help generate evidence-based dietary guidance tailored to regional contexts, supporting safer food systems and healthier consumption patterns worldwide.
WHO collaborating centres provide specialised scientific expertise to advance public health priorities. Through this designation, the Danish centre will contribute to global and national data systems, including updating WHO estimates on foodborne illness.
The centre will also assist countries in building stronger data capacity, improving food source attribution and risk-benefit analysis to inform policy decisions.
WHO says the initiative aligns with its mission to promote safe, sustainable and nutritious diets, particularly as countries face rising non-communicable diseases and food system challenges.
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