Summary of pesticide exposure from fruits and vegetables
- Eating high pesticide produce like spinach and strawberries raises levels in humans
- Study found 178 pesticide residues on produce but only 42 matched biomarkers
- People are exposed to multiple pesticides simultaneously through everyday food choices
- Potatoes distort exposure data making accurate risk assessment more challenging
- Switching to organic produce reduces pesticide biomarkers in the body within days
Consumer concern over the potential negative health impacts of food and beverage products has reached fever pitch.
In the past 12 months alone, emulsifiers have been linked to gut damage, high-fructose corn syrup has been linked to cancer, and last month brought the revelation that UPFs have been linked to damage in nearly all organs in the human body.
In short, manufacturers have a lot of work to do, to win back trust and restore faith in the food system.
Unfortunately, a new study published in the International Journal of Hygiene and Environmental Health is set to make the job harder.
Chemicals in fruits and vegetables
A new peer-reviewed study from Environmental Working Group (EWG) scientists has found that eating certain fruits and vegetables raises the amount of harmful pesticides found in the human body.
“The findings reinforce that what we eat directly affects the level of pesticides in our bodies,” says Dr Alexis Temkin, vice president for science at EWG and lead author of the study. “Eating produce is essential to a healthy diet, but it can also increase exposure to pesticides.”
Pesticides have been associated with multiple health concerns, including cancer, reproductive issues, and hormone disruption.
The researchers found that people who ate larger amounts of fruits and vegetables known to carry higher pesticide residues, such as strawberries, spinach, and bell peppers, had much higher pesticide levels in their urine than those who primarily consumed produce with lower residue levels.
“This study builds on previous work showing that certain fruits and vegetables are a major route of pesticide exposure for millions,” says Temkin. “Young children and pregnant people are particularly susceptible to the harms from exposure.”
Key study findings
- Diet matters: Eating produce with high pesticide residues is more strongly associated with the chemicals being found in urine compared to low-residue items
- People are exposed to mixtures of pesticides: The study confirms people are exposed to several pesticides at a time. Fruits and vegetables had measurable residues of 178 unique pesticides, but only 42 of those chemicals matched biomarkers in the urine data
- Potatoes skew the results: The relationship between produce consumption and pesticide levels in the body was only evident when potatoes were excluded from the analysis. Potato consumption obscured the study’s findings, possibly because people eat potatoes in a variety of ways, which makes it more difficult to accurately estimate pesticide exposure from them. More research is needed into how potatoes influence pesticide exposure in people
- The foods with the highest pesticide levels: Spinach, strawberries, kale and other leafy greens, grapes, peaches, cherries, nectarines, pears, apples, blackberries, blueberries, and potatoes
- The foods with the lowest pesticide residues: Pineapples, sweet corn, avocados, papaya, onions, frozen sweet peas, asparagus, cabbage, watermelon, cauliflower, bananas, mangoes, carrots, mushrooms and kiwi.
New findings
While most pesticide research has focused on occupational and residential exposures, EWG’s study shows that everyday food choices can also drive significant pesticide exposure in the general population.
However, despite these findings, EWG still urges people to eat plenty of fruits and vegetables, whether grown conventionally or organically.
Though they emphasise that switching from conventional produce to organic, which cannot be grown using certain pesticides, has been shown to dramatically reduce pesticide biomarkers in the body within days.
What does this mean for manufacturers?
For food and beverage producers, these findings add yet another layer of complexity to an already challenging landscape.
Consumers are not only scrutinising ultra-processed foods and additives but now questioning the safety of fresh produce - a category traditionally associated with health and wellness.
This shift underscores a growing expectation for brands to take responsibility for the entire supply chain, from farm to fork.
Manufacturers may need to rethink sourcing strategies, invest in partnerships with growers who prioritise integrated pest management, and explore technologies that reduce pesticide residues without compromising quality or shelf life.
Clear, evidence-based communication will be critical - consumers want reassurance, not vague claims.
Transparency around testing protocols, certifications, and sustainability initiatives could become a key differentiator.
At the same time, innovation offers an opportunity. Companies that lead in developing pesticide-free or low-residue solutions, whether through controlled-environment agriculture, regenerative farming, or advanced washing and processing techniques, can position themselves as champions of consumer health.
Regulatory pressure is likely to intensify, so proactive compliance and collaboration with policymakers will help mitigate risk.
Ultimately, trust is fragile but not irretrievable. Brands that act decisively, communicate openly, and align with consumer values on safety and sustainability will not only weather the storm but emerge stronger in a market where health concerns increasingly drive purchasing decisions.
