A new report from ANSES (the Total Diet Study EAT 3) shows that although exposure to some chemical contaminants in food has decreased over time, health risks remain significant, especially for certain substances and groups of consumers.
Significant but insufficient reductions
- Exposure to some substances, including lead, has decreased considerably in recent years — a result of public health policies.
- Acrylamide levels — a compound formed in fried or baked foods at high temperatures and considered a possible carcinogen — have also dropped, for example in coffee.
- However, overall exposure remains too high, raising concerns about public health.
Specific contaminants of concern
- Methylmercury — a toxic form of mercury that accumulates in large predatory fish — continues to be a major concern. The authority recommends moderate fish consumption, diversifying species, and including at least one serving of “fatty” fish.
- Cadmium, present in cereals, pasta, potatoes, or seafood, remains a major challenge because it enters the food chain through multiple environmental pathways.
What’s next?
The EAT 3 report is only the beginning: in the coming months, ANSES will publish data on “modern” contaminants such as PFAS (“forever chemicals”), pesticides, bisphenols, and phthalates, providing a more complete picture of population exposure to chemical substances in food.
Key message for consumers
Although the trend shows a reduction in contaminants, “we must not lower our guard”: adopting healthy and informed eating habits can help reduce exposure to these substances.
Complete article AFFIDIA THE JOURNAL.