Extensive and highly sensitive pesticide
residue testing carried out by the U.S. Department of Agriculture
shows that conventional fresh fruits and vegetables are:
- Three to more than four times more likely on average to contain
residues than organic produce;
- Eight to 11 times more likely to contain multiple pesticide residues
than organic samples;
- shown to contain residues at levels three to 10 times higher, on
average, than corresponding residues in organic samples.
Accordingly, seeking out organic fruits and vegetables offers
consumers an option proven to significantly reduce dietary exposure to
pesticides. For many people on most days, consumption of organic
fruits and vegetables will virtually eliminate dietary exposure to
pesticides and this will, in turn, reduce the frequency and magnitude
of one risk factor that can contribute to a variety of diseases and
health problems.
The opportunity to nearly eliminate pesticide exposure via the diet by
consuming organic food is borne out by extensive testing in both the
United States and countries abroad. |
