Pesticide Exposure in Womb Linked to Lower IQ
Studies Show Kids Exposed in Pregnancy May Also Have Later Problems With Attention and Memory
What Consumers Can Do continued...
It’s more important for pregnant women to get the nutrition benefits of eating fruits and vegetables, Eskenazi says, than stop eating them because they’re afraid of pesticide residues.
“We want to absolutely make sure that pregnant women eat their fruits and vegetables but wash them extremely well, and that means using a scrub brush if necessary,” she says.
The U.S. Department of Agriculture (USDA) regularly tests and reports levels and kinds of pesticides found on washed or peeled fruits and vegetables.
Based on the latest available data, the Environmental Working Group, which analyzed the USDA’s data, finds that these are the fruits and vegetables that have the highest and lowest levels of organophosphate pesticides:
Highest Levels:
- Green Beans (most residues detected)
- Peaches
- Sweet bell peppers
- Celery
- Nectarines
- Pears
- Apples
- Blueberries
- Cherries
- Collard greens
- Grapes
- Kale
Lowest levels:
- Sweet corn and onions (tied -- cleanest)
- Pineapples
- Grapefruit
- Bananas
- Oranges
- Cauliflower
- Potatoes
- Winter squash
- Broccoli
- Carrots
- Summer squash