t_Articles
July 5, 2005
“Pesticides in Perspective” is the theme for the International Conference on
Pesticides 2005 to be held on 6th to 8th July in Kuala
Lumpur, Malaysia. This event provides a good opportunity to review the
contribution to health that pesticide make, as well as the safety concerns that
consumers in Asia have about pest control chemicals
Food safety is a priority amongst most, if not all, consumers when it comes to
choosing their food. AFIC consumer surveys conducted in 2002 and 2003, which
included questions on consumer perceptions of food safety, found pesticides to
be one of the most common food safety concerns.
Health experts worldwide agree that at least 400g per day consumption of fruits
and vegetables should be made a high priority health target, but fears about
pesticide residues may be driving consumers away from meeting this health
target. AFIC is therefore recommending that both agricultural and health
professionals join forces to make consumer better aware of the health benefits
of plant foods, and the rigorous regulatory measures in place to ensure the
safety of plant foods grown with the help of pesticides.
Essential Health Benefits of
Fruits, Vegetables and Cereal Grains
Health experts agree that 400
grams (equal to 5 portions) of fruit and vegetables per day per person and a
high fibre diet of approximately 25-30 grams per day are high priority health
targets.
"Eat your fruits and
vegetables" is one of the tried and true recommendations for a healthy diet.
Eating plenty of fruits and vegetables can help ward off heart disease and
stroke, control blood pressure and cholesterol, and prevent some types of
cancer. Furthermore, increased fruit and vegetable consumption can replace foods
high in saturated fats, and sugar making it easier to limit energy intake and
prevent obesity and overweight.
Worldwide, the WHO estimates
that low intake of fruits and vegetables is estimated to
cause about 19% of
gastrointestinal cancer, about 31% of heart disease and 11% of stroke. Of the
global burden attributable to low fruit and vegetable consumption, about 85% was
from cardiovascular disease and 15% from cancers. Dietary fibre also plays a
role in reduction of risk for a number of disease, especially bowel cancer.
An expert report published by
the World Cancer Research Fund (WCRF) in 1997 estimates that 30 - 40% of cancer
cases throughout the world are preventable through everyday dietary
modification. In particular, the WCRF report states that the evidence of dietary
protection against cancer is strongest and most consistent for diets high in
vegetables and fruits. The panel of experts concluded that the consumption of
400 grams/day or more of a variety of vegetables and fruits probably decreases
overall cancer incidence by at least 20%.
Eating a variety of
vegetables and fruits helps to ensure an adequate intake of most micronutrients,
dietary fibres and a host of other beneficial substances, such as antioxidants.
Although all fruits and
vegetables contribute health benefits, green leafy vegetables such as lettuce
and spinach, cruciferous vegetables such as broccoli, cauliflower or cabbage,
and citrus fruits such as oranges, lemons, and limes (and their juices) make the
most important contributions. Starchy, tuber plants, for example potatoes and
cassava, are not counted in the fruits or vegetables target but can make a
useful contribution to meeting dietary fibre consumption goals.
The recommended daily intake
of dietary fibre of 25-30g per day can be only be achieved by incorporating high
fibre plant foods such as whole grains, vegetables, fruit, nuts and seeds into
eating patterns every day and/or using a bran supplement.
Pesticide Use in Asia
For most Asian consumers, the
fruits and vegetables they buy are likely to have been grown with the help of
pesticides to protect against insects, moulds, viruses and other pests that
reduce yield and quality.
Agricultural
chemicals including pesticides have made significant contributions to the
efficiency and productivity of Asian agriculture, making sure that the rise in
Asia's food production has kept well ahead of its growing population and demands
for more varied better quality produce.
With responsible pesticide
use, important benefits to agriculture and in turn society are delivered, such
as year round availability of agricultural produce; improved quality and
variety; reduced production costs which in turn results in lower prices for
consumers. Correct and responsible use of some pesticides actually enhances the
safety of some produce by protecting these crops against harmful organisms that
could otherwise (potentially) cause illnesses or discomfort in humans.
So here are some facts to
counter-balance some of the common myths that underlie consumer concerns:
Myth 1 Farmers spray crops
with such a lot of chemicals they are dangerous to eat
Fact -
Although there are occasional examples of misuse and overuse of pesticide
chemicals, regulatory monitoring, finds the majority of farmers use pesticides
responsibly and according to strict safety guidelines which ensure any residues
are low enough for the health to be unaffected. Pesticides cost money, and
farmers have a strong incentive to use sparingly to keep down their costs.
Myth 2 Pesticides cause
cancer-
Fact -
It is important to note that, to date, the studies that have examined possible
links between approved levels of pesticide residues in food and ill health have
been unable to establish any definite link. Further studies are obviously
important but meanwhile, the scientific evidence on the link between development
of chronic degenerative diseases such as heart diseases and cancer, to a limited
consumption of fruits and vegetables is undisputed.
The American Institute for
Cancer Research notes that “there is no convincing evidence that eating foods
containing trace amounts of chemicals such as fertilizers, pesticides and drugs
used on farm animals changes cancer risk. Exposure to all manufactured chemicals
in air, water soil and food is believed to cause less than 1% of all cancers”.
Similarly, the 1996
Harvard Report on Cancer
Prevention (Volume I: Human Causes of Cancer)
concluded that 65 percent of cancer deaths in the United States can be
linked to tobacco use, diet, obesity, and a lack of exercise. Just one percent
could be attributed to food additives and contaminants.
Myth 3 We don’t know what
chemicals are being used
Fact -
Before allowing any pesticide to be used on a food commodity, limits are set on
how much of a particular pesticide may be used on a crop during its cultivation,
and the safe amount of individual pesticide compound residues that may be
present on food at point of sale.
Each country in Asia
determines its own safety levels for acceptable residues of individual pesticide
products, based on multiple scientific evaluations. As well as their own safety
levels, these levels in most instances also conform with by international
standards set by the Codex Alimentarius Commission, a body set up jointly by WHO
and its sister organization, the Food and Agriculture Organization (FAO).
Myth 4 We don’t know what
pesticides in the diet are doing to our health
Fact - One of the most
important tools in the safety evaluation of pesticide use on food crops is the
calculation of what is an Acceptable Daily Intake (ADI). The ADI for any given
pesticide is a measure of the quantity of a particular chemical in food that can
be consumed daily over a lifetime without any known risk to health. It is
expressed in relation to bodyweight, and is based on safety trials and large
safety margins.
To further assess potential
health problems from contaminants in the food supply, Total Diet Studies (TDS)
are conducted to determine the extent of pesticide exposure based on typical
daily diets. The actual exposure level can then be compared to the ADI levels,
and the dietary exposure of a population to the pesticide can be assessed with
reference to the ADI.
Myth 5 – Pesticides are
poisons so even very tiny amounts must be toxic to the body
Fact –
Most pesticides are designed to breakdown soon after application so many crops
treated with pesticide before harvest will have no residues at point of sale.
Also, some pesticides are only poisonous to the pest they have been developed to
resist, and have little impact on the human body.
Its also reassuring to know
that the human body has learnt to cope with small amounts of many toxic
chemicals which are naturally present in many of the foods we eat. For example
broccoli, kale and potatoes all contain trace amounts of substances that if
eaten in large amounts could cause illness, but in the tiny amounts present in a
normal diet, there is no adverse effect and the benefits of these healthful
foods far outweighs the risks of the tiny amounts of naturally occurring toxins.
For more information on
pesticide regulation and calculation of pesticide exposure in our daily diets
please refer to
AFIC’s Short Briefing on Pesticides Residues.
Responding to Consumer
Concerns and Building Consumer Confidence
AFIC Recommendations
Consumers need
reassurance that it is safe for them to incorporate produce that has been grown
with the responsible and appropriate use of pesticides. All those involved in
the regulation and application of pesticides; evaluation of their safety; and
monitoring to ensure these chemicals are used correctly, need to better
understand and respond consumer information needs. Clear information on the
mechanisms in place to ensure safety, and efforts ongoing to raise safety
standards even further, must also be backed by hard evidence and a transparent
system of reporting. Consumers have a right to see and judge for themselves the
extensive efforts employed to ensure both adequate availability and safety of
agricultural produce such as fruit, vegetables and cereal grains.
The health
professional communities of Asia must also do more to communicate the benefits
of consuming fruit, vegetables and cereal grains, and address consumer
confusions created by the mix of facts and myths surrounding the topic. Many cconsumers
in Asia are not currently achieving their dietary health goals; its important to
ensure that unfounded fears about the use of pesticides to make produce
affordable, safe and available are not one of the barriers to consumers making
healthful dietary choices.
Conclusion
Almost everyone can benefit
from eating more fruit and vegetables, and variety is as important as quantity.
The benefits of eating a wide range of produce far outweigh the potential
concerns that consumers may have over pesticides residues consumption, and this
is strongly supported by extensive evidence that the onset of chronic
degenerative diseases amongst ordinary consumers is closely associated with
unbalanced diets, not exposure to pesticide residues in their food.
