In traditional agriculture, many phytosanitary products are used to kill rodents, insects, weeds… And this is not without leaving a trace on our plate. According to the latest monitoring and control plan for residues of pesticides in plant products from the DGCCRF (General Directorate for Competition, Consumer Affairs and Fraud Prevention), among fruits, 65.9% of samples contained detectable residues and 1.7% had a higher pesticide content to MRLs (maximum residue limits). As for vegetables, 29.1% contained detectable residues and 1.4% had MRL exceedances.
“We do not know the long-term effects of a diet rich in pesticides of all kinds, and the consequences of their interaction on health”, recognizes Professor Michel Crépin. It is indeed this chronic exposure, in small doses and in cocktails, that arouses fears, because certain pesticides act as endocrine disruptors and may as such favor certain cancer (among other illnesses). This concern is all the more heightened when the exposure occurs at key times in life, such as the period in utero and the child’s growth.
Organic farming seems to be a fairly satisfactory answer to this problem. According to the Synabio study carried out in 2006-2007, 3.3% of organic fruit and vegetables are contaminated with pesticide residues, compared to 52.1% for products from traditional agriculture. “As a precaution, we can also eliminate some of the pesticides by washing (by soaking them), peeling (peel and remove the outer leaves of the vegetables) and gentle cooking (steam)”, adds Professor Michel Crépin.