Determinants and impacts of food safety on human nutrition and health

Potentially toxic compounds in food are the subjects of wide-ranging and contradictory debates for their effects on health. They include xenobiotics from pollution and agricultural treatments, mycotoxins and additives used in food processing. The European agri-food market is subject to more stringent regulations than the American and Asian markets, although it is increasingly open to globalization. A working group (WG) heard experts and stakeholders in the field to explore three questions in more depth: what are the lessons and limitations of toxicology? Is the traceability of sources and production processes a response to the challenge of food safety in the face of trade globalization? Are food quality labels sufficient to provide objective information to consumers on risk prevention? The WG notes a very proactive policy in France regarding the display of quality, which contrasts significantly with the insufficient control of compliance with European and national regulations. The WG has retained 6 recommendations: 1- Include the right to food in French and European law to guarantee access to healthy, safe, dignified and sustainable food. 2Recognize an agri-food exception, particularly in the context of trade. 3- Increase the frequency of controls by the State, with the obligation of extended controls for major players in the agri-food industry. 4- Establish regulations and measures ensuring that consumers have access to products with an AB label equivalent to access to conventional production. 5- Submit processed and ultra-processed products to an obligation of controls at the end of the production chain. 6- Prohibit the unregulated use of chemical compounds not evaluated by European agencies by applying the precautionary principle. (c) 2024 Published by Elsevier Masson SAS on behalf of l'Academie nationale de medecine.