In a significant public health advisory, the Agence nationale de sécurité sanitaire (Anses) recommended on March 24, 2025, that collective catering establishments, including schools, hospitals, and corporate dining settings, should avoid serving soy-based foods. This recommendation arises from concerns over the high levels of isoflavones present in these products, which Anses warns could interfere with hormonal functions and potentially have harmful effects on reproductive health.
The concern surrounding isoflavones—a group of naturally occurring plant compounds found predominantly in soy—has grown significantly due to their structural similarity to estrogen, a key hormone in human physiology. Aymeric Dopter, who heads the Risk Assessment Unit at Anses, stated, "Isoflavones can interfere with physiological hormonal function, potentially causing adverse effects on the reproductive system." This alarming statement underscores the urgency of the situation as the health agency looks to protect vulnerable populations.
Statistics presented by Anses highlight the breadth of the problem. The agency found that a staggering 76% of children aged 3 to 5, 53% of girls aged 11 to 17, and 47% of individuals aged 18 and above exceed the recommended toxicological reference values for isoflavones, which are set at 0.02 mg per kg of body weight per day for the general population and 0.01 mg/kg for pregnant women and prepubescent children.
In light of these findings, Anses has called for a reevaluation of the production practices surrounding soy-based products. The agency urges food producers to consider agronomic techniques and recipes that can significantly lower isoflavone concentrations. Dopter emphasized that, while soy is often perceived as a healthy protein alternative, "the soy being the primary source of isoflavones, Anses recommends not serving soy-based foods in collective catering to avoid overconsumption." This is particularly relevant in a country where one in five meals is consumed outside the home in settings designed for social dining.
Concerns are not limited to childhood health. The agency's report draws attention to the potential reproductive issues that may arise from high isoflavone intake. With anecdotal evidence linking extreme consumption of soy-based products to cases of early menstruation in young girls and gynecomastia in boys, the stakes are undeniably high for public health.
Furthermore, Anses stresses the importance of diversifying food sources in collective catering. Dopter pointed out that legumes other than soy are considerably lower in isoflavones and can provide nutritious alternatives. The current reliance on soy could mislead consumers into thinking that it's the sole source of healthy plant-based protein.
The recommendation to avoid serving soy products extends to a wide range of food items, including desserts, yogurts, milk alternatives, vegetarian steaks, and particularly soy-based snacks, where Anses finds the highest concentrations of isoflavones—up to 100 times more in some cases than in soy sauce. With such a variation in isoflavone levels across different soy products, the risk of exceeding safe consumption levels is pronounced and should not be ignored.
Dr. Dopter addressed these findings in further detail, explaining that while there is substantial variability in isoflavone levels based on the soy variety and production conditions, there exist traditional methods of processing soy that can mitigate these levels significantly. This includes techniques such as cooking, soaking, and washing, which can help to preserve the nutrients while reducing isoflavone content.
In conclusion, as society moves towards more plant-based diets often touted for their health benefits and environmental sustainability, it is crucial that such dietary shifts are accompanied by a conscientious understanding of the potential risks involved. Anses's recommendations are a call to action for food producers and collective catering services to reexamine their offerings and response strategies to ensure that public health is prioritized over convenience or trends in plant-based eating.
