A recent analysis, based on data from the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA), has highlighted the fruits and vegetables most and least contaminated with pesticide residues. The findings include 12 items with the highest pesticide contamination levels and 14 produce items with the lowest pesticide residues.
The analysis reviewed 47,510 samples of 46 different fruits and vegetables. Among the findings, fungicides such as fludioxonil, pyraclostrobin, boscalid, and pyrimethanil were some of the most frequently detected chemicals. Notably, fludioxonil and pyrimethanil appeared in the highest average concentrations and are suspected endocrine disruptors with potential risks to the male reproductive system.
The review revealed that 75% of conventional fresh produce contained traces of potentially harmful pesticides, with 95% of items on the highly contaminated list testing positive. The top 12 most pesticide-laden foods are:
Strawberries
Spinach
Kale, collard, and mustard greens
Grapes
Peaches
Pears
Nectarines
Apples
Bell and hot peppers
Cherries
Blueberries
Green beans
Conversely, nearly 65% of produce on the list of least contaminated items showed no detectable pesticide residues. These include:
Avocados
Sweet corn
Pineapple
Onions
Papaya
Asparagus
Honeydew melon
Kiwi
Cabbage
Watermelon
Mushrooms
Mangoes
Sweet potatoes
Carrots
Consumers are encouraged to choose organic options for the most contaminated items whenever possible. Conventional and organic options are considered safe for produce on the low-pesticide list.
Some industry groups, however, dispute the findings. Critics argue that pesticide levels in conventional produce are too low to pose significant health risks. They emphasize that the benefits of consuming more fruits and vegetables far outweigh potential concerns about pesticide exposure. Additionally, thoroughly washing produce is recommended to minimize pesticide residues further.
Mary Watson
