Linda G. Hsieh is a practicing registered dietitian with over
six years experience in clinical practice. Focusing on
prenatal and pediatric nutrition, she has worked as a
nutrition educator for over nine years.
Q:Am I better off buying all organically grown produce instead of non-organic varieties?
A: There is no evidence that foods labeled "organically grown" are safer or more nutritious than foods grown using conventional agricultural practices. Many organic growers also use pesticides, mostly those found in the environment such as sulfur, nicotine, and copper. The relative risks and benefits of applying naturally occurring pesticides vs. synthetic ones have not been determined.
Pesticides are used to help control weeds, insects, and diseases, all of which increase crop yields and the availability of affordable fruits and vegetables year-round.
The use of pesticides is governed by Federal agencies. Before approving a pesticide for use in the U.S., the Environmental Protection Agency (EPA) carefully examines research on its cancer-causing potential and other adverse health effects. The EPA then determines what's considered safe as the maximum residue level of a pesticide legally permitted in or on a food.
Although most pesticide residues are typically well below the maximum level allowed, consumers can take further steps to reduce their potential exposure to any remaining on fruits and vegetables. Health professionals recommend that produce be washed under tap water without soap before serving. In addition, consumers should peel away and discard outer leaves, skin or rinds, and scrub vegetables if the skins are to be eaten.
Experts including the American Academy of Pediatrics (AAP) agree that the risks of pesticides in the diet are remote, long-term, theoretical, and that there is no cause for immediate concern by parents. The AAP, as well as the American Cancer Society and The American Dietetic Association encourage parents to feed their children more -- not less -- of a variety of fruits and vegetables.
Linda G. Hsieh is a practicing registered dietitian with over
six years experience in clinical practice. Focusing on
prenatal and pediatric nutrition, she has worked as a
nutrition educator for over nine years.
