There were pesticide risks in 20% of the most commonly consumed fruits and vegetables in the U.S., according to an analysis by Consumer Reports.
While pesticides help farmers grow crops, the review highlights that some chemicals linger on produce at potentially harmful levels despite regulations aimed at ensuring safety.
The good news is nearly two-thirds of foods posed little pesticide risk, including nearly all organic produce. Harmful exposures were concentrated in just 12 fruits and veggies out of 59 examined.
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Research links chronic pesticide exposure to increased risks of cancer, diabetes, cardiovascular and neurological problems, among other health issues. Fetuses, infants and children are particularly vulnerable.
CR’s analysis flagged watermelons and green beans among the highest-risk foods due to dangerous levels of the pesticides oxamyl and acephate, respectively. Acephate has been prohibited for use on green beans since 2011.
Potatoes frequently contained high residues of chlorpropham, while blueberries were tainted by the organophosphate phosmet.
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Children and pregnant women should severely limit intake of high-risk produce, CR advised. Adults can consume moderate amounts but should try to replace riskier items with low-pesticide alternatives when possible.
Organic certification sharply restricts pesticides and bans synthetic chemicals outright. Studies show quickly reduced exposures when switching to an organic diet. Pesticides aren’t totally prohibited on organic farms, but they are sharply restricted.
Imported produce carried more numerous and higher pesticide residues compared to domestic foods. Over half of the 100 highest-risk samples analyzed came from Mexico, many involving frozen strawberries and contaminated green beans.
