With our diet, we ingest many substances every day which can either be beneficial or potentially harmful. The chronic exposure to some of these substances can lead to health concerns. The identification of critical compounds in our food and the determination of their levels can be conducted by means of Total Diet Studies (TDS). By combining levels of substances in foods with food consumption data, the dietary exposure of populations and associated risks can be assessed. Policy makers may consider these risks to make informed decisions in order to protect the safety of our food.

Several workshops on TDS were carried out in the past. From the first workshop in Kansas City (1999) to the most recent in Seoul (2015), significant progress was made in this field. Over the years, methods were optimised, knowledge was gained, and an exchange between TDS-supporting countries was achieved. Furthermore, more and more low- and middle income countries either initiated or showed interest in conducting a TDS.

In order to promote and support the implementation of TDS, the 6^th International Workshop on TDS is co-sponsored by the World Health Organization (WHO) and the German Federal Institute for Risk Assessment (BfR).

Within the 6^th International Workshop on TDS, a four day online tutorial shall provide insight into theoretical and practical aspects for starting and conducting a TDS. Target audiences are representatives from countries wishing to implement a TDS.

Programme