Our bodies, our environment and our food are all made up of chemicals. Most of the chemicals in food are harmless or even beneficial such nutrients like proteins, fats and fibre. However, some chemicals in food can pose a risk if we are overexposed to them. That is why scientists establish ‘health-based guidance values’, that is safe levels of use, to protect consumers. Watch and listen to one of EFSA‘s toxicologists explains how scientists set these safe levels.
