Hidden danger of Pesticide residues on your plate

Pesticides play a crucial role in modern agriculture, helping farmers combat pests and increase food production. However, many pesticides sold in developing countries contain hazardous substances linked to severe health problems, including cancer, neurological disorders, and reproductive issues.

According to Bernard Bwambale, the programme head at Global Consumer Centre (CONSENT), many farmers in Uganda face losses due to climate change, pests, and diseases.

To mitigate these challenges, they turn to chemical pesticides, which are readily available in local agro shops. Pesticides are typically applied to crops by spraying them directly onto plant surfaces, either during growth or shortly before harvest. Some of these chemicals penetrate plant tissues, making complete removal difficult, even after washing. Factors such as the pesticide's chemical properties and its absorption into the plant contribute to residue retention, particularly in crevices and on the skin.

Health risks

Research has shown that pesticide residues on vegetables such as tomatoes, spinach and peppers can pose significant health risks. While these chemicals are designed to kill pests, they may also be silently affecting human health, leading to long-term complications. Bwambale warns that pesticides are widely used in conventional farming to protect crops from insects, fungi, and weeds. However, their residues often remain on the produce long after harvest, making their way into our kitchens and, ultimately, our bodies. Studies have linked long-term exposure to pesticide residues to a range of health problems, including cancer, neurological disorders, reproductive issues, and hormone disruption.

Children, pregnant women, and individuals with weakened immune systems are particularly vulnerable. A 2022 study found that individuals with high pesticide exposure had an increased risk of neurodegenerative diseases such as Parkinson’s and Alzheimer’s. Additionally, some pesticides act as endocrine disruptors, interfering with hormone regulation and potentially leading to fertility issues.

Ivan Philip Baguma, a nutritionist, says he is increasingly concerned about the high use of pesticides in Uganda and the potential health risks associated with pesticide residues on fruits and vegetables.

Extent of contamination

A 2022 assessment of health risks posed by pesticide residues in fruits and vegetables among residents of the Kampala Metropolitan Area, published in the International Journal of Food Contamination, detected 62 different pesticide residues from farm to fork. The most affected produce included watermelon, passion fruit, tomatoes, cabbage, and eggplants. The report found that exposure to most of these pesticides exceeded health-based benchmarks, posing chronic health risks to consumers.

Bwambale explains that pesticide residues in vegetables can pose serious health risks, particularly when consumed over a long period. These risks can be categorised into short-term (acute) and long-term (chronic) effects.

Short-term health effects due to high exposure to pesticide residues through contaminated food or water include nausea, vomiting, headaches, dizziness, skin irritation, rashes, eye irritation, asthma, wheezing, or difficulty breathing.

Prevention

Consumers can take practical steps to minimise pesticide residues on their produce. Washing and scrubbing of fruits and vegetables under running water is essential. Peeling and trimming the outer layers of leafy greens and root vegetables can also help reduce exposure.

Baguma advises that blanching (briefly boiling for two to three minutes) can help reduce certain residues. Soaking produce in a solution of water mixed with baking soda or vinegar for a few minutes is effective.