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What do the studies have to say: Pesticides Numerous studies have also examined both the levels and effects of various pesticides in organic versus conventional foods. What follows is a non-exhaustive list of those studies: Magkos, F., Arvaniti, F., & Zampelas, A. "Buying more safety of just peace of mind? A critical review of the literature." Critical Reviews in Food, Science, and Nutrition, 2006. Volume 46, Issue 1. 23-56. This review highlights the fact that, while popular perception would indicate that food contamination is usually caused by pesticides and chemical ingredients, food borne disease from microbial contaminants is actually much more dangerous. This article also indicates that while conventional foods do indeed contain higher levels of pesticides and pesticide residues, these levels are still far below federal standards and have not been directly linked with any adverse health effects. Additionally, the risk and resulting morbidity from ingesting minute amounts of pesticides are relatively minor when compared to both the acute and chronic effects of microbial infections. (Gray = organic foods; black = conventional foods.) An interesting link on pesticide levels in various foods is: http://www.foodnews.org
Rauh, V. et al. "Impact of prenatal chlorpyrifos exposure on neurodevelopment in the first 3 years of life among inner city children." Pediatrics, 2006. 118(6): 1845-1859. Chlorpyrifos, a metabolite of organophosphate pesticides, has been associated with neurotoxicity. This is a pesticide commonly used in conventional farming. Therefore, farmers can be consistently exposed. In addition, pesticide residues on vegetables and fruit can be ingested by consumers and water runoff from fields can eventually contaminate water. This study showed a higher proportion of delay in neurodevelopment in children who were highly exposed to chlorpyrifos as assessed by the Psychomotor Development index. Kamel, T. et al. "Pesticide exposure and self-reported Parkinson's disease in the agricultural health study." American Journal of Epidemiology, 2007. 165(4): 364-374. This study applies to any farmer or other food producer who has direct contact with various pesticides. The study suggests that exposure to some certain pesticides, especially organophosphate pesticides may increase the risk of developing Parkinson's Disease. The study is included here more as support for the argument that organic farming is safer for farmers and food handlers. Chensheng, L. et al. "Organic diets significantly lower children's exposure to organophosphorus pesticides." Environmental Health Perspectives, 2006. 114(2): 260-263. This study involved a group of 23 elementary school-aged children and examined urinary levels of malathion and chlorpyrifos metabolites (malathion dicarboxylic acid or MDA, and 3,5,6-trichloro-2-pyridinol or TCPY, respectively). Levels were measured on a conventional diet for 4 days and then the children were switched to an all organic diet for the next five days. After day 9 they were switched back to a conventional diet. Accurate food diaries were kept with the goal being to exactly replace the conventional diet with organic foods in order to ensure that any change in metabolite levels was actually due to the type of food rather than the intake alone. Results demonstrated a RAPID and DRAMATIC decrease in urinary pesticide metabolite levels immediately after the organic diet was started. While no specific health problems have been associated with the levels of pesticide present on conventional diet, this study provides fairly dramatic evidence that an organic diet does decrease pesticide exposure.
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Creighton University School of Medicine: Complementary and Alternative Medicine |
