Food allergies linked to intake of pesticide residue
26.04.2013
An American study suggests that the steady rise of food and environmental allergies is linked to the intake of certain chemicals contained in pesticides which are also found in tap-water.
In a series of tests, the common chemical dichlorophenol was identified to be possibly linked to food allergies. Dichlorophenol can be found in general gardening pesticides and is used so widely that it also appears in tap water. To reduce the risk of getting a food allergy, it would seem logical to switch from tap to bottled water, however the study suggests otherwise.
With the chemical residue left on fruit and vegetables the intake of dichlorophenol cannot be compensated by switching water sources. According to official statistics, food allergies are on the rise everywhere, which is more and more likely to be linked to greater environmental pollution. The most common food allergens are milk, eggs, peanuts, wheat, tree nuts, soy, fish, and shellfish. Food allergy symptoms can range from a mild rash to a life-threatening reaction known as anaphylaxis
If you want to know more about pesticide residues on food, how it affects you and how you can eat healthy, have a look into our dossier on food!
