In an analysis of 59 common fruits and vegetables by researchers at Consumer Reports, one in five were found to have pesticides that posed significant risks. Imported produce, particularly from Mexico, was most likely to carry troublesome levels of pesticide residues.
The information used in the research came from the seven years of data from the U.S. Department of Agriculture, which tests an assortment of organic and conventional produce, both grown in and imported to America, each year. Not only did the researchers find problematic levels of chemicals used to control weeds, fungi and bugs, but they also identified the residue of a pesticide not allowed for use in the U.S. for more than decade on green beans.
However, nearly all organic produce that was reviewed was deemed safe, as well as nearly two-thirds of all of the produce examined. Broccoli, in particular, didn’t show pesticide residues. That doesn’t mean you need to only eat broccoli as your vegetable, though—Consumer Reports microbiologist James Rogers said that it’s OK to eat the riskier foods every once in a while, but it’s best to choose organic for the very high-risk items.
Long-term exposure, along with exposure during early childhood or during pregnancy, to pesticides can lead to negative health developments, Rogers said. “We recommend the USDA organic label because it’s better regulated.”
