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Pesticide Residue in Food
What do we know about pesticide residues in our food and health risks?
Contamination of food by certain pesticides is a risk factor for health, but many scientists agree that there is a lack of studies on this subject.
In terms of food contamination, the European report on pesticide residues reports that in 2021, 2.5% of the 87 863 food items tested exceeded the pesticide MRL.
While some studies have reported a link between eating organic and a reduction in cancer rates, the long-term effects of dietary exposure are unclear. One question remains whether the risk of chronic exposure through the consumption of foods such as fruits and vegetables outweighs the benefits attributed to them for different aspects of our health.
In 2022, a study published by scientists at Harvard University followed nearly 160,000 individuals for 20 years, and analyzed the link between their fruit and vegetable consumption (with or without a high potential for pesticide residues) and mortality. This study suggests that the consumption of fruits and vegetables containing a low pesticide residue potential is inversely related to mortality. Therefore, eating fruits and vegetables without pesticide residues or having less chance to contain some would be more healthy.
In Quebec, a study by researchers at the National Institute of Public Health (INSPQ) demonstrated that the benefits of abundant fruit and vegetable consumption outweighed the risks associated with pesticide residues that could be found in these foods. They noted, however, that some uncertainties remain, and their recommendation is to try to reduce the risk of exposure by finding alternative pest management methods.
Despite the potential health risks of pesticide exposure, there is a strict regulatory system in relation to the residue limit that can be detected on food, and this limit is theoretically well below the dose that can cause adverse health effects.
To be noted that data and studies on other food products, such as processed products, are lacking and the combined effect of different pesticides within a food or diet is also unknown.
Author
Katharina is a graduate of McGill University in human nutrition and an avtive member of the Order of Dietitians and Nutritionists of Quebec (ODNQ). She holds the Monash University's certification for the FODMAP diet and IBS, and has hands-on clinical experience in that area. She first approaches nutrition through the pleasure of eating, with a holistic perspective of the individual. It is with kindness that she will accompany you in achieving your goals, helping you to ensure that lifestyle changes will be lasting and balanced. In addition to clinical nutrition, Katharina has a keen interest in local food and is an avid outdoor person. She also completed a minor in ecological agriculture during her university career.
Pesticide Residue.
Bayer never ceases to find new ways to increase the profit margin at our expense. My heart feels for the farmers, but the consumers as well. It irritates me to no end to see 12 apple varieties on the Grocers shelves. Between Ontario and British Columbia fruit belts we are easily able to satisfy our domestic needs and in fact, until the 1970’s were able to export as well. Why is it necessary to import substandard, toxic fruits at all?