The quality of water intended for human consumption is strictly regulated in Europe: no fewer than 67 microbiological and physicochemical parameters are covered by the European Drinking Water Directive. In France, this monitoring falls under the jurisdiction of the Departmental Directorates for Health and Social Affairs. Risks associated with ingesting or inhaling water contaminated by bacteria (gastroenteritis, salmonellosis, etc.) or viruses (gastroenteritis, hepatitis A, hepatitis E, etc.) are prevented through water disinfection. Disinfection techniques have evolved significantly since 1854, when major cholera epidemics in England led to improvements in water supply and sewer systems. Disinfection can be achieved through physicochemical methods (primarily chlorination and ozonation) or physical methods (UV). The primary objective is the destruction of all pathogenic organisms at the plant outlet (biocidal effect). Chlorine has bactericidal properties: it penetrates the bacterial membrane, and its biocidal action works by inhibiting enzymatic systems. The advantage of chlorine is its ease of use and its residual effect, which ensures disinfection throughout the entire distribution network: even at a distance from the entry point, it prevents the proliferation of microorganisms in the network. Ozonation ensures disinfection through its oxidizing effect (oxidation of the cell wall, penetration, and destruction of cellular material), but its half-life is too short to ensure disinfection of the entire distribution network. Finally, UV (wavelength: 254 nm) has a photochemical mode of action—it causes breaks in DNA, disrupting its replication—but possesses no residual effect, which limits its ability to disinfect the entire network. These various processes are frequently used in combination to reduce the amount of chlorine required for effective water disinfection. For this reason, even though this study focuses on chlorination byproducts (CBPs), the term “water disinfection byproducts” is more commonly used, thus encompassing all the physicochemical phenomena that occur. Guidelines for chlorination management were issued by Circular DGS No. 524/DE No. 19-03 of November 7, 2003, regarding measures to be implemented for the protection of water supply systems intended for human consumption, including bottled water, within the framework of the Vigipirate plan. Accordingly, a measure to increase chlorination was implemented to 0.3 mg/L of free chlorine at the reservoir outlet and 0.1 mg/L at any point in the distribution network. This measure applies regardless of the size of the population served by the distribution unit. In this context, the Director General of Health has asked the InVS to “investigate the health impact” of over-chlorination of drinking water distribution networks. The focus of this effort is on establishing a system to monitor the health effects attributable to SPCs. The relevance of establishing such a system must be based on the strength, consistency, and specificity of the knowledge acquired regarding the health effects attributable to the risk factor. Furthermore, to assess the feasibility of this implementation, it is necessary to have data such as the statistical power required to detect a potential excess risk. The InVS responded to the DGS’s referral by stating that it needed to participate in the quantitative health risk assessment (EQRS) process to ensure alignment between the results of this process and the discussion regarding the potential implementation of a system to monitor these effects in the population. To this end, the InVS proposed conducting a literature review on the health effects of SPCs and reporting on the incidence in France of the identified conditions. This analysis not only addresses the strength, consistency, and specificity of the effects described in the literature but also carries out the first two steps of the risk assessment process. Thus, the work described in this report aims to organize the available knowledge on the health effects of SPCs.