Pesticide Residue in Food

Katharina Paul-Mercier 31 agosto, 2023 ambiente, salute

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.

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Autori

Katharina Paul-Mercier

Oltre ad avere una laurea in scienze alimentari dell'università McGill, Katharina ha anche una specializzazione in agricoltura ecologica, con un vivo interesse per il cibo locale. Il suo approccio all'alimentazione parte del piacere del cibo e si basa su una prospettiva olistica dell'individuo. Nel suo tempo libero si dedica ad attività outdoor.