WHO Collaborating Centre for Risks and Benefits of Foods and Diets

The Research Group for Risk Benefit at the DTU National Food Institute Food was designated as a World Health Organization Collaborating Centre (WHO CC) in December 2025. The WHO CC for Risks and Benefits of Foods and Diets supports WHO’s efforts to estimate the burden of foodborne diseases and to develop integrated risk-benefit approaches in which food safety risks, nutritional risks, and nutritional benefits of foods are assessed together. The Centre’s contributions will help reduce avoidable disease burden due to unsafe food or unhealthy diets, and to make people healthier through evidence-based dietary recommendations adapted to regional and local contexts. 

Goals of the WHO CC

• Support WHO in strengthening foodborne disease data, including maintaining and updating WHO foodborne disease estimates
• Support WHO in developing an integrated approach for risk-benefit assessment of food including nutritional, microbial and chemical contaminations, and sustainability aspects associated with various foods and food substitution
• Support WHO in assisting its Member States to strengthen national data capacity with respect to foodborne diseases, source attribution, and risk-benefit assessments 

The WHO CC is also part of the Alliance for Food Safety alliance. More on the WHO's Global Strategy for Food Safety 2022-2030.