By John Q. Hosedrinker 
The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has issued a warning regarding “excessively high” levels of chemical pollutants in the French diet, particularly affecting children. These contaminants include cadmium in breakfast cereals, aluminum in pastries, lead in bread, mercury in fish, and acrylamide in fried and sautéed potatoes. The agency has identified a health risk from three metals and a health concern for lead and acrylamide, based on the findings of the third total diet study (EAT3).
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It’s quite concerning to learn that French people, especially children, are being exposed to what are described as “excessively high” levels of chemical pollutants through their daily food. This isn’t just a minor issue; the French Agency for Food, Environmental and Occupational Health & Safety, ANSES, has specifically highlighted a “health risk” associated with three metals – cadmium, aluminum, and mercury. For lead and acrylamide, an organic compound that forms when cooking at high temperatures, the concern is noted as a “health concern” in the absence of established toxicological thresholds.
These important findings stem from the third major total diet study, aptly named EAT3, with the previous one conducted between 2006 and 2011. The primary goal of this extensive study is to paint a comprehensive picture of how the French population is chronically exposed to various chemical contaminants in their food. The initial results, which emerged on February 12th, are just the beginning, as EAT3 is looking at over 250 different substances. We can expect more sections to be released gradually in the coming years, delving into other families of pollutants like pesticide residues, PFAS, bisphenols, and phthalates.
The research team meticulously selected 272 different food items, which collectively account for more than 90% of the average French diet. To gather this data, over 700 samples were collected between May 2021 and August 2022 from various supermarkets and markets across three distinct departments: Hérault on the Mediterranean coast, Loiret just south of Paris, and Puy-de-Dôme in the center of France. These samples were then subjected to thorough analysis in laboratories to pinpoint and measure the chemical contaminants present. By combining these detailed analyses with information on how people consume these foods, researchers were able to estimate the population’s exposure levels and assess potential health risks.
The presence of cadmium in breakfast cereals, for instance, is a notable finding. Similarly, aluminum has been detected in pastries and sweet biscuits, while lead has been found in bread. When it comes to mercury, it appears in fish, and the compound acrylamide is present in popular items like fries and sautéed potatoes, formed during cooking processes exceeding 120°C. These are not substances we typically want in our food, and the levels detected are prompting serious consideration of their impact on public health.
It’s interesting to consider the sources of these contaminants. For cadmium, a significant contributor identified in France has been linked to phosphate fertilizers imported from Morocco, which are naturally high in the substance. This is particularly noteworthy because natural rock phosphate is permitted for use in organic farming, suggesting that even “natural” farming practices can introduce these concerning elements into our food chain. This raises questions about the overall contamination of our earth, and how deeply embedded these substances have become in our agricultural systems, impacting even our basic food staples.
The fact that France is conducting such comprehensive studies and publicly releasing these findings is significant. It highlights a commitment to understanding and addressing potential health risks within their population. While the results are concerning, the transparency and proactive approach taken by agencies like ANSES are crucial steps towards safeguarding public health. The EAT3 study is a testament to the ongoing effort to monitor and evaluate the safety of our food supply in an increasingly complex world.