Abstract—This study highlights the potential risks associated with foie gras production and consumption. Foie gras consumption has been linked to diseases such as amyloidosis, listeriosis, and campylobacter infections, posing serious public health concerns. The process of producing foie gras, which involves force-feeding birds to enlarge their livers beyond natural capacity, not only causes animal suffering but also contributes to environmental degradation, including harmful algal blooms. Research has shown that foie gras contains some of the highest levels of flame retardants, which are known to cause endocrine disruption and other health issues. Additionally, the intensive fattening requirements of foie gras operations contribute to the spread of zoonotic diseases like avian influenza, raising both public health and biodiversity concerns. Because waterfowl, like ducks and geese used in foie gras production, are the natural reservoirs for avian flu, they can be asymptomatic carriers. The Highly Pathogenic Avian Influenza (HPAI) virus is the most likely candidate for the pandemic among humans. Given the negative effects on public health, ecosystems, and personal experience of the animals, divergence from foie gras production and consumption is recommended.

Keywords—amyloidosis, avian influenza, listeria, HPAI, force-feeding, zoonotic spillover, flame retardants, gavage, campylobacter

Cite: Amanda L. Fox and Amanda L. Chavira, "Unseen Consequences: The New Report on Foie Gras, Human Health, and Ecological Impact," Journal of Advanced Agricultural Technologies, vol. 13, no. 1, pp. 1-10, 2026.

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