The best way to reduce pesticide exposure—especially when it comes to organophosphate pesticides, which are some of the most common pesticides in use—is to eat organic foods. A recent study published in the Environmental Health Perspectives journal supports this notion.
Researchers analyzed dietary organophosphate pesticide exposure of over 4,500 people from six cities in the United States. They found that among people who were eating similar amounts of fruits and vegetables, those who reported eating organic produce had significantly lower pesticide levels than those eating conventionally grown produce.
“For most Americans, diet is the primary source of organophosphate pesticide exposure,” said Cynthia Curl, PhD. “The study suggests that by eating organically grown versions of those foods highest in pesticide residues, we can make a measurable difference in the levels of pesticides in our bodies.”
The researchers were able to predict pesticide exposure levels based on the amount and type of produce each participant consumed. “The next step is to use these exposure predictions to examine the relationship between dietary exposure to pesticides and health outcomes, including neurological and cognitive endpoints,” Curl noted.
She recommended, as I do, eating organic versions of the foods highest in pesticide levels, as identified by the Environmental Working Group’s Dirty Dozen list.