Food and nutrition

Faced with the globalisation of trade, the emergence of new consumption patterns and the diversity of the food offer, a high level of vigilance is required to prevent new risks in the food sector. These risks must be evaluated, without however neglecting "conventional" physico-chemical and microbiological risks (bacterial contamination, Salmonella, etc.), as well as certain risks linked to environmental contaminants.This is the role of ANSES, which is involved in all stages of the food production chain and which assesses health risks from primary production to the plate of the final consumer. The Agency assesses the nutritional risks and benefits of foods and their ingredients, the quality of drinking water, monitors eating habits, and helps draft public health objectives and recommendations. It also develops diagnostic methods, conducts research work and performs expert scientific assessments on the risks of products, processes and practices in addition to providing surveillance and monitoring in the area of nutrition.

Nanomaterials in food: ANSES's recommendations for improving their identification and better assessing consumer health risks

Since the late 1990s, because of their specific properties, an increasing number of nanomaterials have been incorporated into everyday products, particularly foods. Now, faced with the proliferation of engineered nanomaterials in our daily lives, many questions are being asked about their identification, their impacts on human health and the environment, and how to regulate them. ANSES is particularly interested in this topic and has published several expert appraisal reports on ...

Published on 09/06/2020