Exposure to certain chemical contaminants through everyday food remains a concern — particularly for children and frequent consumers of processed cereal products and fried foods.
That is one of the key messages from the first results of France’s Third Total Diet Study (TDS 3), published by the national food safety agency ANSES. The large-scale assessment reviews how much of different chemical contaminants people are exposed to through their diet.
What was analysed
The first phase of the study looked at:
- Acrylamide (a compound formed during high-temperature cooking)
- Metallic trace elements, often referred to as heavy metals:
Cadmium
Lead
Mercury
Aluminium
Silver
More than 250 substances are being assessed overall, with further results to follow in stages.
Where do these contaminants come from?
Some heavy metals occur naturally in soil, water and air. Plants can absorb them as they grow — cadmium, for example, is taken up from soil through roots.
But human activity also plays a role. Industrial processes, agriculture and traffic contribute to environmental contamination, which can then enter the food chain.
Acrylamide, by contrast, is not present in raw foods. It forms when starchy products are cooked at high temperatures — frying, roasting or baking.
Which foods contribute most
According to the study, exposure is linked to commonly consumed foods:
Key contributors to heavy metal exposure:
- Bread and other wheat-based products
- Pasta
- Biscuits and pastries
- Potatoes
- Vegetables
- Seafood (for cadmium, in regular consumers)
While vegetables may contain trace contaminants, researchers stress their nutritional benefits still outweigh the risks.
Main sources of acrylamide:
- French fries and fried potatoes
- Potato chips
- Biscuits
- Roasted coffee (levels have declined significantly)
Some progress — but not enough
The study does show a decrease in average levels of several contaminants compared with earlier assessments, including:
- Acrylamide
- Lead
- Cadmium
- Aluminium
This suggests that public health policies and food industry mitigation measures are having an effect.
For example, lead exposure has dropped significantly — reflecting long-standing bans on lead in petrol, pipes and paints.
However, exposure levels for several substances remain too high for parts of the population, including:
- Acrylamide
- Cadmium
- Lead
- Aluminium
- Methylmercury
Mercury and fish consumption
Methylmercury — the form found mainly in fish — remains a concern, particularly in large predatory species such as tuna.
At the same time, fish provides important nutrients. The recommendation remains unchanged:
Two portions of fish per week, including one oily fish, while varying species.
Water still a lead source
Drinking water continues to contribute to lead exposure, although levels have declined. Bread, vegetables and — in adults — alcoholic beverages also play a role.
What happens next
This is only the first part of the Total Diet Study. Upcoming phases will examine other contaminants, including:
- Bisphenols and phthalates (from food packaging)
- Pesticide residues
- PFAS (“forever chemicals”)
- Additional trace metals
Each phase is expected to include recommendations aimed at reducing long-term exposure.
17.02.2026.
