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Monday, March 4, 2024
HomeBody Building SupplementsWhy You Probably Shouldn't Worry About Eating Organic - Supplements and Nutrition...

Why You Probably Shouldn’t Worry About Eating Organic – Supplements and Nutrition – COMMUNITY


The truth about pesticides and mortality

Does Eating Organic Fruits and Vegetables Make You Live Longer Than Eating Non-Organic? This is real science.


Eating more fruits and vegetables can reduce all-cause mortality. People who eat a variety of foods are much less likely to suffer from various chronic diseases. Science has figured this out long before organic produce was consumed in large quantities.

But aren’t organic products free from harmful pesticides?

Organic fruits and vegetables should be grown without commonly used pesticides, but they can still contain some, albeit at a much lower frequency than conventional produce (1,2).

Perhaps more importantly, there is insufficient evidence that the levels of pesticides in conventionally grown produce are harmful to humans. Based on the toxicology-based risk assessment performed, the levels present were well below worrying levels. Based on available data, there are few detectable levels of pesticides that cause health concerns (2-4).

Well, produce is good anyway, but isn’t organic even better?

Let’s look at the receipts (some intervention studies). Studies comparing organic versus non-organic fruit and vegetables have largely failed to find significant differences between assessed endpoints, although they were all relatively short-term (5-9).

Some fruits and vegetables may have higher levels of certain phytochemicals if grown organically, but these studies have been inconsistent. What’s more, there’s not enough evidence that it translates into superior health effects.

Observational studies—which are a weaker form of evidence that can only show associations, not causation—show some potential positive associations (such as higher fertility rates for organic versus non-organic consumption), but These may be unique to those consuming organic foods due to confounding variables related to lifestyle or diet. In other words, people who are health conscious enough to buy organic may be doing other healthy things like exercising.

A recent study – Kobe.Low pesticide residues and mortality

While this study did not evaluate organic versus non-organic fruits and vegetables, it did attempt to assess the association between high and low pesticide consumption and all-cause mortality (10).

The study found that after adjusting for other variables, fruits and vegetables, which are often associated with higher pesticide residues, failed to produce the reduction in risk of all-cause mortality typically seen in produce consumption. Conversely, fruit and vegetable consumption, which is often associated with lower pesticide residues, was actually inversely associated with all-cause mortality.

The authors speculate that exposure to pesticides may counteract the beneficial effects of eating fruits and vegetables on mortality. However, such conclusions are contradicted by the body of evidence showing an inverse relationship between fruit and vegetable intake and mortality, which mainly consists of conventionally grown foods.

This is a wrong and dangerous conclusion. That means there’s no need to eat fruits and vegetables unless they’re on the authors’ list of “low” pesticide residue products. But there are several problems with this.

First, the authors did not measure pesticide residues in edible fruits and vegetables. Instead, they simply categorized previously sampled individual fruits and vegetables and determined whether they had relatively high or low levels of pesticide residues based on a rating system that included:

  • Frequency of testing for pesticides.
  • If they exceed the tolerance level (an indicator of whether the pesticide is being applied properly).
  • How often three or more pesticides were detected.

What’s more, what they ultimately found was a rich source of confounding evidence based on self-reported fruit and vegetable consumption in the high and low pesticide residue categories.

For example, in the high pesticide group, they had nutrient powerhouses like raisins, applesauce, and green beans (I’m being sarcastic).However, in the low pesticide group, they ate foods with Blueberries, broccoli and cauliflower. Stop and think about how individuals self-report food choices they think are healthy (raisins and applesauce) versus those who actually make healthy food choices. I’m sure you’ll notice a major difference in their overall health and lifestyle.

Interestingly, there is also data showing that, contrary to the results of this study, some foods considered to be high in pesticide residues have been independently found to be associated with a lower risk of all-cause mortality in other studies.

For example, strawberries, despite being listed by these researchers as the food with the highest pesticide content, were inversely associated with all-cause mortality in another study (11). Same goes for chili. Conversely, in the same study, grapefruit was associated with an increased risk of all-cause mortality despite being rated for the lowest pesticide residues.

Green leafy vegetables also fall into the “high” pesticide category, but they are also associated with a lower risk of all-cause mortality (12).

Given the extent to which the authors’ conclusions are inconsistent with other data, it is clear that the explanations they propose are untenable.

how this information is used

Like your mom said, eat your fruits and veggies! It reduces all-cause mortality…and it doesn’t matter if it’s organic or not.

If you’re buying fresh produce, enjoy it under the tap, but don’t wonder if it’s organic. (If you’re still worried, try this baking soda trick.) Don’t worry about eating only certain fruits and vegetables; enjoy variety.

If you can afford it and like organic produce, go for it, but don’t be the jerk at the family BBQ asking if grandma’s fruit salad is organic.

refer to

refer to

  1. Benbrook CM et al. “Perspectives in Dietary Risk Assessment of Pesticide Residues in Organic Foods”. sustainability. 2014;6(6):3552-3570. Sustainability | Free Full Text | Perspectives in Dietary Risk Assessment of Pesticide Residues in Organic Foods

  2. Winter CK et al. “Organic Food.” Journal of Food Science. 2006 Nov;71(9):R117-24.

  3. Jara EA et al. “Safe Levels of Organophosphorus Pesticide Residues on Fruits, Vegetables, and Nuts.” International Journal of Food Contamination. 2019;6(6). Safe Levels of Organophosphorus Pesticide Residues in Fruits, Vegetables and Nuts | Food Safety and Risk | Full Story

  4. Winter CK et al, “Dietary Exposure to Pesticide Residues from Commodities Reportedly Containing the Highest Contamination Levels.” J Toxicology. 2011;2011:589674. Home Office: 10.1155/2011/589674. Electronic version 15 May 2011. PMID: 21776262; PMCID: PMC3135239.

  5. Briviba K et al. “Effects of Consumption of Organic and Conventionally Produced Apples on Antioxidant Activity and DNA Damage in Humans.” J Agro Food Chem. 2007 Sept 19;55(19):7716-21. Department of the Interior: 10.1021/jf0710534. Epub 16 August 2007. PMID: 17696483.

  6. Vigar V et al. “A Systematic Review of Organic Versus Conventional Food Consumption: Are There Measurable Benefits to Human Health?” Nutrients. 2019 Dec 18;12(1):7. Home Office: 10.3390/nu12010007. PMID: 31861431; PMCID: PMC7019963.

  7. Rempelos L et al. “Diet, not food type, significantly affects micronutrient and toxic metal levels in urine and/or plasma; a randomized, controlled intervention trial.” I’m J Clin Nutr. 2022 Aug 30;116(5):1278–90. Home Office: 10.1093/ajcn/nqac233. Epub preceded printing. PMID: 36041176; PMCID: PMC9630859.

  8. Hoefkens C et al. “Nutritional and toxicological value of organic vegetables: consumer perception and scientific evidence.” British Food Journal. 2009;111(10):1062-1077. Nutritional and Toxicological Value of Organic Vegetables: Consumer Perception and Scientific Evidence | Emerald Insights

  9. Smith-Spangler C et al. “Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review.” Ann Intern. 2012 Sept 4;157(5):348-66. Ministry of the Interior: 10.7326/0003-4819-157-5-201209040-00007. Errata: Ann Intern Med. 2012 Nov 6;157(9):680. Errata: Ann Intern Med. 2012 Oct 2;157(7):532. PMID: 22944875.

  10. Sandoval-Insausti H et al. “Fruit and vegetable intake according to pesticide residue status in relation to all-cause and disease-specific mortality: results of three prospective cohort studies.” Environmental Int. 2022 Jan 15;159:107024. doi: 10.1016/j.envint.2021.107024. Available electronically on December 8, 2021. PMID: 34894487; PMCID: PMC8771456.

  11. Ivey KL et al. “Flavonoid-rich foods and flavonoids are associated with risk of all-cause mortality.” Br J Nutrition. 2017 May;117(10):1470-1477. Home Office: 10.1017/S0007114517001325. Epub June 13, 2017. PMID: 28606222; PMCID: PMC7233415.

  12. Li N et al. “Leafy Green Vegetables and Lutein Intake and Multiple Health Outcomes.” Food Chemistry. 2021 Oct 30;360:130145. doi: 10.1016/j.foodchem.2021.130145. Available electronically May 18, 2021. PMID: 34034049.

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