In what quantities do we ingest desirable and undesirable substances on average through our food? Are certain foods more contaminated than others? And what health effects does the preparation method have on the food? The BfR MEAL Study helps to answer these and other questions.
The BfR MEAL study from shopping to exposure estimation as a photo gallery. The photos can be enlarged by clicking on them.
Das Bundesinstitut für Risikobewertung
How many foods are being processed into meals in the study kitchen? What foods are being taken into consideration and what substances are they being tested for? The latest issue of BfR2GO presents the BfR MEAL Study in numbers illustrated with compact infographics.
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What's in our food? This was one of the questions that federal minister Julia Klöckner followed up on in the BfR MEAL study kitchen during her visit to the German Federal Institute for Risk Assessment (BfR) on 4 June 2019.
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What progress can the BfR MEAL study team report from the first two years of the field phase? What are the next steps of the second field phase of the first German total diet study to look like? The International Advisory Board of the BfR MEAL Study met at the BfR location in Alt-Marienfelde on 13 and 14 April 2019 to discuss these questions.
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With the formal opening of the study kitchen two years ago, the starting gun was fired for the experimental phase of the BfR MEAL study. Ever since, the BfR MEAL team has already covered more than 80,000 kilometres in four different regions of Germany to purchase food from various shopping outlets, taking into account seasonal and regional peculiarities.
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On October 19th and 20th, 2017 the International Advisory Board for the BfR MEAL Study met for the fourth time at the German Federal Institute for Risk Assessment site at Alt-Marienfelde in Berlin. Together with scientists and researchers from international organisations such as the European Food Safety Authority (EFSA), BfR’s French sister agency, ANSES, and experts from within Germany, the BfR-MEAL Study team discussed experiences from the first year of the study. The upcoming challenges with regard to the sampling and analysis of foods have also been an issue, as well as how to communicate the initial set of study results expected at the beginning of 2019.
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