A healthy diet consists of eating plenty of fruits and vegetables, but some of the chemicals that are often used by produce farmers to help control bugs, fungi, and weeds raise concerns when it comes to your health.
A new investigation from Consumer Resorts digs deep into the real dangers of these pesticides in our food and what we can do about them.
“Every year, the Department of Agriculture tests a selection of domestic and imported produce for pesticide residue. So, our experts analyzed seven years of this data,” explained Catherine Roberts with Consumer Reports.
For years, evidence has been building, linking pesticide exposure to increased risks of cancer, diabetes, and cardiovascular disease.
The good news is that there’s little to worry about in close to two-thirds of the 59 conventionally grown fruits and veggies reviewed.
The bad news though: 20% posed a high risk from pesticides.
“Produce that proved most problematic: conventionally grown versions of blueberries, bell peppers, potatoes, green beans, kale and mustard greens, and watermelons,” said Roberts.
SEE CONSUMER REPORTS’ FULL RATINGS: Produce & Pesticides
The Alliance for Food and Farming, a farming industry organization, pointed out to Consumer Reports that more than 99% of foods tested by the Department of Agriculture contained pesticide residues below the Environmental Protection Agency’s legal limits.
Roberts says while that is true, the Food Quality Protection Act or FQPA requires the EPA to apply extra protection when science doesn’t conclusively show that a pesticide is safe for infants and children. But this safety margin has rarely been used.
“There just hasn’t been enough research done on some of these chemicals and the negative health effects they can pose,” Roberts said. “So, our experts took a precautionary approach and applied the FQPA safety factor to certain categories of pesticides, even if the EPA doesn’t -- to make sure we don’t underestimate risks.”
So, can you enjoy these fruits and vegetables and avoid harmful pesticides?
“You don’t need to totally eliminate higher-risk foods from your diet. Remember that the risk, even from the most concerning produce, comes from exposure during vulnerable times such as pregnancy or early childhood or from repeated and years-long exposure. Fortunately, our research shows that for the most problematic produce, opting for organic is a great way to reduce the risk,” Roberts explained.
Nearly all of the organic produce Consumer Reports looked at had low or very low pesticide risk, but organic produce is often more expensive than conventional. Consumer Reports says you can save money by keeping an eye out for sales and considering frozen varieties - which may be cheaper than buying fresh. See more ways to save on organic produce here.