Eating Safely—It’s Simpler Than You Think

In 2024, the global population surpassed 8 billion people, with an annual increase of approximately 71 million. As the population grows, so does the demand for food. Pesticide use becomes a crucial solution to mitigate crop losses from various pests, including weeds and insects that threaten yields. Approximately one-third of agricultural produce utilizes pesticides during the cultivation process.

Pesticides can degrade naturally, but this process may take hours, days, or even years, depending on various factors such as temperature, humidity, soil pH, and sunlight intensity. As a result, pesticide residues can persist in the environment, being found in water, soil, and air. These residues can travel long distances, moving from water to air through evaporation or leaching into the soil, entering the food chain, and harming beneficial plants, animals, and insects, as well as humans.

In some areas, pesticide residues in fruits and vegetables exceed the contamination limits recommended by the World Health Organization (WHO). For instance, research has shown that chemical residues in Chinese kale from China exceeded WHO standards by 71%.

Global warming has led to an increase in pesticide use due to unpredictable weather conditions, the growth of weeds, the migration of pest insects, and various plant diseases. These changes make it more challenging to predict pest outbreaks and apply pesticides selectively, potentially resulting in higher pesticide usage.

As consumers, we can reduce our exposure to pesticides through the following methods:

1. Wash Fruits and Vegetables Thoroughly: Rinse fruits and vegetables under running water and gently scrub their surfaces to help remove some chemical residues. However, this method may not eliminate all pesticide residues.
2. Peel or Trim Produce: Removing the skin or outer parts of fruits and vegetables can reduce contact with pesticides. Additionally, limit the consumption of animal skin and fat, as pesticides often accumulate in fatty tissues.
3. Eat Seasonal Produce: Consuming fruits and vegetables that are in season can reduce the need for pesticides, as growing plants that are not suited to local climates typically requires more chemical interventions to ensure yields.
4. Diversify Your Diet: Eating a variety of foods not only ensures a well-rounded intake of nutrients but also prevents the accumulation of a single type of pesticide in the body, which could reach toxic levels.
5. Choose Organic Products: Opt for agricultural products labeled as pesticide-free to enhance food safety and support farming practices that do not rely on chemical pesticides.

By implementing these practices, we can help minimize pesticide exposure and promote safer food consumption while supporting sustainable agricultural methods.

In celebration of World Food Day 2024, we would like to join the campaign for safe food to promote good health today and ensure a healthy future. This aligns perfectly with this year's theme: “Safe food today for a healthy tomorrow.” 

Reference

1. Global Health Estimates 2021: Deaths by Cause, Age, Sex, by Country and by Region, 2000-2021. Geneva, World Health Organization; 2024.
2. World Stroke Organization. Stroke and exercise [Internet]. 2024 [cited 2024 Sep 30]. Available from: https://www.world-stroke.org/world-stroke-day-campaign/prevent-stroke/stroke-and-exercise