Non-Communicable Diseases (NCDs)

Cardiovascular diseases are the leading cause of death worldwide, with more than 75% of these deaths occurring in LMICs. Diet quality and food environments are major contributors to this pattern.

Rapid urbanisation has accelerated transitions toward ultra‑processed foods, high salt intake, refined carbohydrates, and inexpensive fats, which have all been linked to hypertension and cardiometabolic disease.

High sodium intake contributes to an estimated 1.9 million cardiovascular deaths each year, while diets low in fruits and vegetables account for more than 3 million deaths.

Street market scene with numerous people shopping, some wearing traditional Vietnamese conical hats, and stalls selling a variety of fresh fruits including watermelons, pineapples, and other produce. There are trees and buildings in the background.

NCDs rise when the environments people live, work, and eat in make healthy choices the hardest ones to sustain

These patterns are shaped by the conditions of daily life. Long working hours, low wages, and high living costs limit the time and resources available for food preparation.

Shift work, long commutes, and informal employment increase reliance on ready‑to‑eat foods and street meals, reinforcing irregular eating patterns and chronic stress.

These pressures create unequal exposure to cardiometabolic risk. Low‑income populations face the most constrained food environments, the greatest time pressure, and the least capacity to manage rising living costs.

Structural conditions, rather than personal preferences, drive widening inequalities in diet quality and long‑term health across rapidly urbanising regions.

A group of people at an outdoor market stall selling vegetables, including cucumbers, carrots, and oranges, under a makeshift roof made of fabric and sticks. 
people worldwide live with hypertension, often undiagnosed and untreated

1 in 4

of premature NCD deaths occur in low‑ and middle‑income countries

80%

Market stall displaying fresh produce such as bananas, pomegranates, apples, garlic, carrots, and various vegetables, under a sign that reads 'The Fresh Produce Market' with customers shopping in an industrial-style market. 
deaths occur globally due to non-communicable diseases

41 million

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How Climate Shapes Health

  • Climate change is intensifying heatwaves, droughts, floods, and unpredictable weather patterns. These pressures disrupt food production, increase infectious disease risks, and strain health systems that are already under‑resourced. As climate shocks accelerate, they shape everything from nutrition security to mental health, with the greatest impacts falling on regions least equipped to adapt.

  • Air pollution, unsafe water, contaminated soil, and degraded ecosystems directly affect respiratory, cardiovascular, and cognitive health. Exposure is rarely equal: low‑income and marginalised communities often live closer to industrial sites, busy roads, or areas with poor infrastructure. These environmental burdens accumulate over time, shaping lifelong health outcomes.

  • Climate and environmental risks fall hardest on communities with limited resources, unstable housing, or restricted access to healthcare and nutritious food. Displacement, loss of livelihoods, and weakened social support systems increase stress and reduce resilience. These vulnerabilities are rooted in structural inequities, not individual choices.

  • Environmental conditions shape health across the lifespan. Clean air, safe water, stable food systems, and climate‑resilient environments support physical, mental, and cognitive well-being. When these conditions break down, health inequities widen. Addressing climate and environmental health is therefore essential for creating fairer, healthier futures for all.

People shopping for vegetables on a floating market boat during rain.