France Urges Removal of Soy-Based Foods from Collective Catering Over Health Risks

ANSES cites excessive isoflavone levels in soy products as a threat to endocrine and reproductive health, recommending immediate dietary changes in schools, hospitals, and other institutions.

ANSES officially recommends excluding soy-based products like tofu, soy milk, and soy desserts from collective catering in France to limit exposure to harmful isoflavones.
Isoflavones, plant-based compounds found in soy, mimic estrogen and pose potential risks to hormonal and reproductive health, particularly for children and women of reproductive age.
New toxicological thresholds reveal widespread overexposure, with up to 76% of children aged 3–5 surpassing safe limits through soy consumption.
The health agency urges the food industry to reform production methods to reduce isoflavone levels and diversify plant-based protein sources with alternatives like lentils and chickpeas.
Findings will inform updates to France's 2011 school meal nutrition standards and contribute to broader European regulatory discussions on food safety.