Fabrice Pierre – Research Director, Toxicology

For almost 25 years, Fabrice Pierre’s “Prevention and promotion of carcinogenesis through food” team has been studying the link between the consumption of red and cooked meats and colon cancer. In 2000, it demonstrated a health risk linked to the presence of emic and nitrosylated iron in these foods. It is also exploring solutions to this major public health issue. By working on the entire meat production process, from breeding to processing and consumption, it can suggest solutions to reduce the risks. The team generates scientific data, informs debates and advises public decision-makers and industry alike. Its work is of direct benefit to consumer health, and is of international interest.