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The Total Diet Studies (EAT) are national studies aimed at measuring the levels of chemical contamination in food and assessing the potential health risks associated with the population’s chronic exposure to these substances through the diet.
Three EAT studies have already been conducted in France:
- EAT 1, conducted between 2001 and 2005, targeted the general population aged 3 to 79 and analysed 39 chemical substances.
- EAT 2, conducted between 2006 and 2011, targeted the same population, extending the analysis to 445 substances.
- The EAT for children, carried out between 2010 and 2016, focused specifically on children under the age of 3, testing for 670 substances.
In early January 2026, ANSES published the initial results of EAT 3. This first report presents the results for acrylamide and five trace metals (TMs): silver, cadmium, lead, aluminium and mercury.
Results for acrylamide:
Acrylamide is a newly formed organic compound that arises during high-temperature cooking processes (frying, roasting). Regulation 2017/2158 establishes mitigation measures and reference levels for reducing the presence of acrylamide in foodstuffs. In France, the quality limit for acrylamide in EDCH and spring water is set at 0.10 µg/L. Acrylamide is recognised as neurotoxic and carcinogenic to humans.
Acrylamide was detected in 65% of the 311 samples analysed.
The lowest concentrations were found in samples of refined, wholemeal or semi-wholemeal bread and dry bakery products.
The highest concentrations were found in samples of pepper, chips, fried potatoes and potato crisps.
Acrylamide was found in certain food groups for which no mitigation measures or reference levels have been established in EU regulations, such as spices, nuts and oilseeds, and fresh fruit.
A decrease in acrylamide concentrations in the most contaminated foods and/or those contributing most to exposure was observed compared to EAT2, particularly for coffee.
ANSES recommends:
- To continue reducing acrylamide concentrations in the main contributors: chips and fried potatoes.
- To monitor new potential contributors to exposure not listed in the regulations: pepper, spices, fresh fruit in syrup and compotes.
Results for ETMs:
Aluminium was detected in 99.9% of the 718 samples analysed. The main contributors to aluminium exposure are hot drinks, the ‘refined bread and dry bakery products’ group, pastries, cakes and sweet biscuits, vegetables, breakfast cereals, and confectionery and chocolate.
Cadmium was detected in 89% of the 718 samples analysed. The main sources of cadmium exposure are potatoes, cereal products (refined bread and dry baked goods, pastries, cakes and sweet biscuits, pasta, rice and refined wheat), vegetables, and shellfish and molluscs.
Inorganic mercury was detected in 91% of the 46 samples analysed specifically for speciation. Total mercury was detected in 20% of the 718 samples analysed. The risk associated with exposure to inorganic mercury could be ruled out.
Methylmercury was detected in 91% of the 46 samples analysed. The main contributors to methylmercury exposure are predatory fish at the top of the food chain (tuna).
Lead was detected in 99.7% of the 718 samples analysed. The main contributors to lead exposure are tap water, refined bread and dry bakery products, vegetables, alcoholic beverages, pastries, cakes and sweet biscuits, fresh fruit, fruit in syrup and compotes, and hot drinks.
Silver was detected in 3% of the 718 samples analysed. A decrease in concentration in food was observed between EAT2 and EAT3. As no TRV has been established, it was not possible to draw conclusions regarding the risk associated with exposure to silver.
Conclusions
The report observed a significant decrease in the average concentrations measured in food between EAT2 and EAT3 for all substances studied, with the exception of methylmercury, for which no significant difference was observed. For aluminium, cadmium and lead, an increase in concentrations was observed for certain food groups, particularly for major contributors to exposure such as cereal-based products and vegetables.
Exposure to acrylamide and lead raises health concerns, and there is a risk associated with exposure to aluminium, cadmium and methylmercury.
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