alimentation

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Food and nutrition

Food is central to our daily lives. When it is safe and nutritious, it is a powerful ally for our health. However, an imbalanced diet or contaminated food can expose us to immediate risks or chronic diseases. ANSES provides scientific expertise at all stages of the food chain, from the production of foods of animal or plant origin through to the consumer's plate. It assesses the risks associated with the contamination of food by pathogens and toxic substances. It also assesses nutritional quality, and the risks of physical inactivity and sedentary behaviour.

News

4 tips for a risk-free festive season
enfant fêtes de Noël
26/12/2023

4 tips for a risk-free festive season

Like every year-end, the festive season can be synonymous with minor inconveniences as well as more serious accidents for you and your loved ones: children swallowing small objects or decorative plants, food poisoning due to poorly-preserved food, and so on. To protect yourself as best you can, here's our advice for a risk-free festive season.
Making cheese to study health risks
Fromage
13/12/2023

Making cheese to study health risks

Several teams from ANSES are going to make cheese in a laboratory, in order to study the risk of pathogenic organisms being transmitted via cheese consumption. This will be a complex task, due to the precautions that will need to be taken to avoid any external contamination by the micro-organisms under study.
Pool collections of micro-organisms at European level
Listeriose
27/09/2023

Pool collections of micro-organisms at European level

To make it easier for the entire scientific community to access collections of micro-organisms, in line with the "One Health" approach, ANSES took part in the European CARE project, funded by the One Health European Joint Programme (EJP) coordinated by the Agency.
The One Health European Joint Program
drapeaux
11/09/2023

The One Health European Joint Program

After more than five years, the One Health European Joint Programme (One Health EJP) will be ending soon. The program coordinated by ANSES, helped to implement the One Health approach to manage foodborne outbreaks across Europe. In this special page find out more about the results of the program and the researchs ANSES coordinated.
Listeria monocytogenes: a surprisingly adaptive bacterium
Listéria bactérie
11/09/2023

Listeria monocytogenes: a surprisingly adaptive bacterium

Listeria monocytogenes is a ubiquitous bacterium found in food, livestock and wild animals, soil, water and vegetation. The European ListAdapt project focused on the ability of strains of this bacterium to adapt to these different environments. It found that this ability is independent of the strains' environments of origin or their belonging to a given sub-group.
MATRIX: working together to improve surveillance of foodborne pathogens in the EU
Matrix
24/07/2023

MATRIX: working together to improve surveillance of foodborne pathogens in the EU

A multitude of players are involved in the surveillance of pathogenic bacteria that can be transmitted through food, from farm to fork. The European MATRIX project, which has just come to an end, sought to improve collaboration between the various bodies involved in the surveillance systems set up in each European country.
Final meeting of the One Health EJP
conférence
11/09/2023

11 to 12 September 2023

Final meeting of the One Health EJP

Public : non
Ministère de la Santé et de la Prévention 14 avenue Duquesne 75007 Paris
ANSES holds the final meeting of the One Health European Joint Programme (OHEJP). The meeting will be an opportunity to look back on the work conducted during the five years of the OHEJP. It will be held at the French Ministry of Health and Prevention on the 11th (afternoon) and 12th (morning) of September and will be broadcast live.
ANSES and ULCO launch a partnership on the safety of seafood products
17/07/2023

ANSES and ULCO launch a partnership on the safety of seafood products

ANSES and the Littoral-Côte d’Opale University (ULCO) have signed a partnership agreement to strengthen their cooperation on the safety of fishery and aquaculture products. This partnership is formalising the long-standing collaboration initiated by their respective teams based in Boulogne-sur-Mer.a
Fête de la science - Sport et sciences (France’s annual Science Festival)
Fête de la science 2023
06/10/2023

6 to 16 October 2023

Fête de la science - Sport et sciences (France’s annual Science Festival)

Public : oui
ANSES participates in the Fête de la science (France’s annual Science Festival) held from 6 to 16 October 2023.
ANSES and ACTIA enter into a partnership on food and health
28/06/2023

ANSES and ACTIA enter into a partnership on food and health

On 26 June, Professor Benoît Vallet, Director General of ANSES, and André Pouzet, President of ACTIA, signed a partnership agreement aimed at strengthening their collaborative efforts to monitor and prevent current and emerging health risks in the food sector and improve the quality of food.
How can consumers be effectively protected from foodborne E. coli infections?
Infections alimentaires à E. coli : comment protéger davantage de consommateurs ?
27/06/2023

How can consumers be effectively protected from foodborne E. coli infections?

Enterohaemorrhagic Escherichia coli (EHEC) bacteria can cause potentially severe foodborne infections, mainly in young children, the elderly, and immunocompromised individuals. In a new expert appraisal, ANSES classifies the strains of the bacterium responsible for serious forms of infection and makes recommendations for improving the monitoring of contamination risks in products before they are placed on the market. In this context, the Agency is reiterating the importance of continuing to apply good hygiene measures and comply with cooking recommendations; moreover, it notes that susceptible population groups should continue to avoid eating certain foods.
Improving consumer information on herbal food supplements
Compléments Alimentaires
08/06/2023

Improving consumer information on herbal food supplements

Many food supplements contain plants, particularly medicinal plants, which may pose a health risk due to possible interactions with medicines, contraindications, etc. Yet consumers are not necessarily informed of such risks. In order to avoid these adverse effects, ANSES has published an opinion and provided healthcare professionals with a tool to help them better inform their patients about 118 medicinal plants used in food supplements.

Decryption

What is botulism and how can you prevent it?
27/10/2023

What is botulism and how can you prevent it?

Botulism is a disease caused by the action of a toxin produced by Clostridia bacteria, in particular Clostridium botulinum. Found almost everywhere in the environment, this bacterium is responsible for rare but severe cases of food poisoning in humans. The foods most often involved in human cases include canned foods as well as home-made and artisanal cured meat and fish.
Brucellosis
Brucellose
12/04/2023

Brucellosis

Brucellosis is a disease caused by bacteria of the genus Brucella . Found worldwide, it can affect humans, with symptoms including fever, pain, headache and/or weakness. It also affects most mammalian species, domestic and wild ruminants in particular. In animals, brucellosis causes abortion, reduced fertility and reduced milk production, which may in turn induce major economic losses. In addition, animals or herds which have not been certified as brucellosis-free cannot circulate freely between countries. Driven by these major economic implications and to the risk to human health, ANSES is actively involved in brucellosis surveillance and control. Here we provide a presentation of the disease, its current status in France, and the role played by ANSES.
Pesticides in tap water
Pesticides
15/03/2023

Pesticides in tap water

As they disperse in the environment after application, the active substances in pesticides can degrade into one or more other compounds called "metabolites". Some of these substances then end up in drinking water. In order to guarantee consumer health, ANSES provides the Directorate General for Health with scientific benchmarks that are invaluable for monitoring tap water quality. To do this, the Agency uses a method for identifying those pesticide metabolites whose presence in drinking water warrants priority attention.
How to avoid food poisoning from norovirus
Comment éviter les intoxications alimentaires liées aux norovirus ?
23/01/2023

How to avoid food poisoning from norovirus

In France, noroviruses are the leading cause of acute gastroenteritis in all age groups. In this article, we take a look at the source of these viruses and how they are transmitted.
Risks of dietary exposure to chlordecone in the French Caribbean
Chlordécone
19/12/2022

Risks of dietary exposure to chlordecone in the French Caribbean

Chlordecone is a pesticide that can pose a risk to human health. It was used in banana plantations in the French Caribbean until 1993. Being very persistent, it has permanently contaminated the soil and water, and even today has an impact on crops and livestock production. Since the early 2000s, ANSES has been working to improve knowledge on exposure of the French Caribbean population to this contaminant and the associated health risks. In particular, it has made recommendations on the consumption of locally produced food.
Vitamin C
Vitamines
03/11/2022

Vitamin C

Vitamin C is involved in the formation of collagen and plays an important role in the defence against oxidative stress. Find out more about its role, the foods in which it is found, and the risks of deficiency.
Vitamin B9
Vitamines
03/11/2022

Vitamin B9

Vitamin B9 is essential for certain functions of the body, particularly cell renewal. In which foods is it found? Which population groups are most likely to be consuming inadequate amounts? What are the health risks of this inadequate intake? All the answers to these questions are in this article.
Salt or sodium chloride
Sel
03/11/2022

Salt or sodium chloride

Salt, which consists almost entirely of sodium chloride, is necessary for the functioning of the body. However, consuming too much of it can lead to the development of certain diseases. Find out which foods are high in salt and read our recommendations for limiting your intake.
Iodine
Iode
03/11/2022

Iodine

Iodine is vital to the synthesis of thyroid hormones. Find out about its importance to the body, the health risks in the event of excess or deficiency, and the foods containing it.
Iron
Fer
03/11/2022

Iron

Iron is mainly needed to help the body transport and use oxygen. Find out which foods are rich in iron, the risks associated with iron deficiency, and which population groups need special attention.
Calcium
Calcium
03/11/2022

Calcium

Calcium is the most abundant mineral in the body and is found mainly in the skeleton. Find out why calcium is important for your health, which diseases are caused by a deficiency and which foods are rich in calcium.
What is histamine and what can be done to prevent poisoning?
histamine dans le poisson
17/08/2022

What is histamine and what can be done to prevent poisoning?

Histamine poisoning is one of the main causes of foodborne illness related to fish consumption. However, this poisoning can be avoided by observing hygiene rules, particularly regarding the cold chain. Here are some explanations.

Publications

Document PDF
Health and environmental risk assessment of genetically modified plants
Date de mise en ligne
24/01/2024
Numéro de saisine
2023-AUTO-0189
Document PDF
Health and environmental risk assessment of genetically modified plants
Date de mise en ligne
17/04/2023
Numéro de saisine
2022-SA-0101
Document PDF
Assessment of the physical and chemical risks in foods
Date de mise en ligne
11/08/2022
Numéro de saisine
2020-SA-0106