Food and nutrition

Since late 2024, ANSES has been taking part in six new European projects, two of which it is coordinating. These projects, funded by the European Food Safety Authority (EFSA) as part of its "tailor-made" activities, are seeking to improve knowledge and the use of data on risks associated mainly with food. They will explore issues such as the risks associated with botulism, according to a One Health approach, and the use of artificial intelligence to analyse data in the field of food safety.

Although it is banned in medicines, the Garcinia cambogia Desr. plant continues to be offered in food supplements. Consuming them can have severe adverse effects, in particular acute hepatitis, including in people with no previous history of medical problems. An overall analysis of these signals has led ANSES to issue an alert strongly advising against the consumption of food supplements containing this plant.

‘Ultra-processed’ foods are part of the food supply, but they also raise some health concerns. That being said, the concept of ultra-processing has yet to be scientifically substantiated. In light of this, ANSES has reviewed the available studies on the subject. Its expert appraisal identified several signals suggesting a relationship between the consumption of such foods and a higher risk of developing chronic diseases. Now, the challenge is to identify the mechanisms that underlie these risks. Among the avenues to be explored, the Agency recommends focusing on the effects of new substances that can form during food processing. It also stresses that other courses of action should be considered to improve nutrition in the population.

The ANSES Fougères Laboratory coordinated the Protox project, which aimed to propose a strategy for determining protein toxicity using new approach methodologies (NAMs). Whether through food or our environment, we can be exposed to novel proteins whose health risks need to be assessed while minimising animal testing. Kevin Hogeveen, a toxicologist at the Fougères Laboratory and project coordinator, explains.

Neural tube defects (NTDs) are congenital malformations that can have very serious consequences for the development of a newborn’s brain and spinal cord. To improve the prevention of these defects, ANSES recommends fortifying wheat flour with folic acid, the synthetic form of vitamin B9, in addition to vitamin B9 supplementation for women planning a pregnancy. This measure would compensate for the inadequate vitamin B9 intake of these women, which is one of the main risk factors for NTDs in unborn children. The Agency’s expert appraisal on the prevention of NTDs included an initial socio-economic analysis of various options for action and recommended a stakeholder consultation, with a public health objective of scaling up prevention.

ANSES has carried out two specific expert appraisals on breast milk, to follow on from its study on dietary exposure of non-breastfed children under three years of age to chemical contaminants. The results show the importance of reducing exposure to chemical contaminants that accumulate in the environment and the body throughout life, and can then be found in breast milk. At the same time, ANSES confirms the beneficial effects of consuming breast milk, which may reduce the risk of overweight or certain diseases in children.

Following on from its work on the dietary guidelines of the French National Health and Nutrition Programme (PNNS), ANSES decided to take a closer look at the health effects of how food intake is distributed throughout the day. At the same time, it also looked at the risks associated with children not eating breakfast.

Reducing added sugars in food is one of the main strategies for preventing obesity and diabetes. ANSES has produced a comprehensive report on trends in the use of sweetening ingredients or ingredients conveying sweetness – sugar, glucose, glucose-fructose syrups, honey, fruit juices, caramel, artificial sweeteners, etc. – in beverages and processed foods. It examined the ingredient lists on more than 54,000 products on the market between 2008 and 2020, identified by OQALI, the French Food Observatory. This report shows that the majority of products, even savoury products, contained at least one sweetening ingredient or ingredient conveying sweetness. However, the Agency notes a decline in the use of sweetening ingredients over the last 10 years, particularly sugar syrups and artificial sweeteners. ANSES also stresses that it is possible to further reduce the use of sweetening ingredients in products.