%0 Journal Article
%T Estimating global mortality from potentially foodborne diseases: an analysis using vital registration data
%A Laura A Hanson
%A Elizabeth A Zahn
%A Sommer R Wild
%A D£¿rte D£¿pfer
%A James Scott
%A Claudia Stein
%J Population Health Metrics
%D 2012
%I BioMed Central
%R 10.1186/1478-7954-10-5
%X Vital registration (VR) data were used to build a multiple regression model incorporating nonhealth variables in addition to traditionally used health indicators. This model was subsequently used to predict FBD mortality rates for all countries of the World Health Organization classifications AmrA, AmrB, EurA, and EurB.Statistical modeling strongly supported the inclusion of nonhealth variables in a multiple regression model as predictors of potentially FBD mortality. Six variables were included in the final model: percent irrigated land, average calorie supply from animal products, meat production in metric tons, adult literacy rate, adult HIV/AIDS prevalence, and percent of deaths under age 5 caused by diarrheal disease. Interestingly, nonhealth variables were not only more robust predictors of mortality than health variables but also remained significant when adding additional health variables into the analysis. Mortality rate predictions from our model ranged from 0.26 deaths per 100,000 (Netherlands) to 15.65 deaths per 100,000 (Honduras). Reported mortality rates of potentially FBD from VR data lie within the 95% prediction interval for the majority of countries (37/39) where comparison was possible.Nonhealth variables appear to be strong predictors of potentially FBD mortality at the country level and may be a powerful tool in the effort to estimate the global mortality burden of FBD.The views expressed in this document are solely those of the authors and do not represent the views of the World Health Organization.Foodborne diseases (FBD) encompass a wide spectrum of illnesses that manifest after the ingestion of contaminated foods and food products. They can be caused by a variety of microbial pathogens, chemicals, and parasites that contaminate food at different points in the food production and preparation process. Notwithstanding the morbidity and disability resulting from foodborne diseases, the ingestion of contaminated food can lead to death. Diarrheal
%U http://www.pophealthmetrics.com/content/10/1/5