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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.  

 

Publication of the new dietary reference values for the vitamin and mineral intake of the French population

Acquired mainly through our diet, vitamins and minerals are essential to our health, growth and body functions. ANSES is updating the dietary reference values specifying the vitamin and mineral intake required to meet the nutritional needs of the population, without leading to excess. These values will then become the references used by all professionals in the nutrition and health sector.

Dietary reference values for each sector of the population

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Published on 23/04/2021

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