Theoretical design and practical implementation of the food sampling for the 3 <sup>rd</sup> French total diet study

Based on composite food samples representative of the whole diet, prepared as consumed, total diet studies (TDSs) are amongst the most cost-effective approaches to assess population dietary exposure to chemicals residues and contaminants, and to provide representative data for health risk assessment. The third French TDS was launched in 2018. From the most recent French dietary survey, 276 foods were selected based on consumption and contamination levels, thus covering over 90% of the French diet. Stratification by season (3, 6 or 12-month-periods) and agricultural type (organic vs. conventional) led to collecting 719 composite samples. Each sample was made up of 12 pooled subsamples of the same food, representative of the food supply and habits of the French population and prepared as consumed according to the typical household practices. Food collection took place in 2021-2022 in three French departments. Substitution rules were applied when necessary to increase the likelihood of finding a product or to replace unavailable items (e.g. from supermarket, retailed shop…), that allowed collection of 98% of the expected subsamples. It is intended that the food composite samples will be analyzed for approximately 300 chemicals to update concentration levels, estimate dietary exposure, and support health risk assessment in France.

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Publication Details

Journal
Food Additives & Contaminants Part A
Published
2025-08-18
DOI
https://doi.org/10.1080/19440049.2025.2538119
Primary Topic
Nutritional Studies and Diet
Type
article
Field-Weighted Citation Impact
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article

Theoretical design and practical implementation of the food sampling for the 3 rd French total diet study

Cyril Feidt, Claude Atgié, Thierry Guérin, Véronique Sirot et al.
Food Additives & Contaminants Part A
Nutritional Studies and Diet
article

Theoretical design and practical implementation of the food sampling for the 3 rd French total diet study

Cyril Feidt, Claude Atgié, Thierry Guérin, Véronique Sirot, Eric Marchioni, Yann Sivry, M. Champion, Marie‐Pierre Sauvant‐Rochat, Gauthier Eppe, Pierre‐Marie Badot, Erwan Engel, Emmanuelle Kesse-Guyot, P. Saillard, Anne-Sophie Ficheux, Sabrina Delaunay-Havard
article en

Abstract

Based on composite food samples representative of the whole diet, prepared as consumed, total diet studies (TDSs) are amongst the most cost-effective approaches to assess population dietary exposure to chemicals residues and contaminants, and to provide representative data for health risk assessment. The third French TDS was launched in 2018. From the most recent French dietary survey, 276 foods were selected based on consumption and contamination levels, thus covering over 90% of the French diet. Stratification by season (3, 6 or 12-month-periods) and agricultural type (organic vs. conventional) led to collecting 719 composite samples. Each sample was made up of 12 pooled subsamples of the same food, representative of the food supply and habits of the French population and prepared as consumed according to the typical household practices. Food collection took place in 2021-2022 in three French departments. Substitution rules were applied when necessary to increase the likelihood of finding a product or to replace unavailable items (e.g. from supermarket, retailed shop…), that allowed collection of 98% of the expected subsamples. It is intended that the food composite samples will be analyzed for approximately 300 chemicals to update concentration levels, estimate dietary exposure, and support health risk assessment in France.

Food Additives & Contaminants Part AVol. 42(9)
Conservatoire National des Arts et Métiers (FR), Centre National de la Recherche Scientifique (FR), Institut National de la Recherche Agronomique (MA), Institut de physique du globe de Paris (FR), Université de Bordeaux (FR), Inserm (FR), University of Liège (BE), Université de Bretagne Occidentale (FR), Institut Pascal (FR), Université Clermont Auvergne (FR), Université Paris Cité (FR), Global Strategy Group (US), Federal Institute for Risk Assessment (DE), Institut Pluridisciplinaire Hubert Curien (FR), Sorbonne Université (FR), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR), Université Sorbonne Paris Nord (FR), Hochschule Bremerhaven (DE), Sorbonne Paris Cité (FR), Centre Technique de la Conservation des Produits Agricoles (FR), Laboratoire Chrono-Environnement (FR), Human Technopole (IT), Agence Nationale des Fréquences (FR), Institut Polytechnique de Bordeaux (FR), Université de Lorraine (FR), Université de Franche-Comté (FR)
Zero hunger
Openalex Percentile: Top 71%
Nutritional Studies and Diet
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