About 420,000 people die from eating tainted food every year and children are particularly impacted, according to estimates released this week by the World Health Organization (WHO).

The group, an arm of the United Nations, also estimates about 600 million people from around the globe get sick from eating food that has been contaminated by bacteria, toxins, chemicals and various other hazards every year. That’s just under a tenth of the world’s population.

The numbers were released after 10 years of research and published in the WHO’s Estimates of the Global Burden of Foodborne Diseases. The WHO says it is the first report of its kind.

Dr. Kazuaki Miyagishima, the director of the WHO’s Department of Food Safety and Zoonoses, said in a news release that the estimates were conservative and called for more data about the diseases to be made available. Before this research, the WHO said data were even more murky.

“But based on what we know now, it is apparent that the global burden of foodborne diseases is considerable, affecting people all over the world – particularly children under 5 years of age and people in low-income areas,” Miyagishima said in the news release.

According to the report, the WHO estimates about 125,000 of the people who die from eating contaminated food will be children less than 5 years old. Those kids account for 30 percent of food-illness-related deaths, despite representing just 9 percent of the global population.

The vast majority of people who get sick from eating contaminated food get a diarrhoeal disease, according to the report. The WHO says these kinds of diseases are responsible for 550 million illnesses and 230,000 fatalities every year, and often times contracted when people eat undercooked or raw food tainted with campylobacter, salmonella or E. Coli. Children represent a large percentage of this group, accounting for 220 million illnesses and 96,000 deaths.

But there are more than 200 diseases that can be contracted through consuming contaminated food, the WHO said. Other notable illnesses include typhoid fever, hepatitis A and tapeworm.

While some might think of food poisoning as a short-term illness, the WHO cautions diseases contracted through unsafe food can lead to severe illnesses like cancer and organ failure.

The WHO says the people most at risk from getting sick are those in lower-income countries. It found that countries in Southeast Asia and Africa have the highest illness and death rates, and said poor hygiene, a lack of sufficient food safety laws and inadequate food preparation and storage techniques there are all connected to the increased risk of getting a foodborne disease.

More than 150 million illnesses and 175,000 deaths occur in southeast Asia, the WHO estimates. In Africa, those numbers topped 91 million and 137,000, respectively.

In the Americas, the WHO estimates 77 million people get sick and 9,000 die from tainted food.