Survey Shows Public Misjudges Pesticide Dangers

American Institute for Cancer Research
Tuesday, 21 September 1999

Health Benefits of Fruits, Vegetables Far Outweigh Pesticide Risks, Scientists Say

The President of the American Institute for Cancer Research (AICR) today advised Americans that the benefits of eating a diet rich in vegetables and fruits far outweigh the alleged health risks connected with pesticide residues sometimes found in these foods.

According to a recent AICR survey, 77 percent of adults still believe they can reduce their risk of cancer by avoiding vegetables and fruits that have been sprayed with pesticides. As yet, however, no experimental study has positively linked pesticide residue to increased cancer risk in humans.

In fact, a landmark AICR report recently concluded, "There is no substantial evidence that residues of chemicals as found in food and drink increase human cancer risk." The 1997 report, Food, Nutrition and the Prevention of Cancer: A Global Perspective reviewed over 4,500 scientific studies and was the first truly international analysis of how food choices and other lifestyle factors affect cancer occurrence.

Among scientists, a 1 - 5% figure is frequently cited to account for the effect of all manufactured chemicals in air, water, soil and food on cancer risk. This figure represents a recognition that occupational exposure and contamination through misuse, spillage or accidents can cause enormous dosages, which have been linked to cancer.

"AICR is concerned about the presence in food of any chemical shown to be carcinogenic in laboratory studies. That's why we watch carefully for research results demonstrating a verifiable health risk to the general public. "To date, we have found no convincing evidence that pesticides as commonly used - or even as commonly misused - on vegetables and fruits affect the risk of human cancer in any way," said AICR President Marilyn Gentry.

The expert panel that prepared AICR's report stress that it is important to place pesticide risk in perspective. "The public is constantly hearing reports of potential risks and outright dangers," said Dr. John Potter of the Fred Hutchinson Cancer Research Center and chair of the panel. "It is often difficult to sort through and prioritize all of this information, but here's what we know for certain:

"There is clear and verifiable evidence that a diet high in fruits and vegetables protects against cancers of the colon, rectum, stomach, lung, mouth, pharynx and esophagus," he said. "We're also starting to see studies linking such a diet with lower rates of cancers of the breast, bladder, pancreas and larynx.

"Because vegetables and fruit are also major potential sources of pesticides in our diets, the fact that these foods lower rather than raise the risk of cancer argues strongly for the protective power of plant foods over the as yet unknown dangers of agricultural chemicals.

"Nonetheless, there are still questions about the role of pesticides in human health and disease that need to be answered - we do not have all the data."

Positive Actions Can Prevent Cancer

"Our message is that cancer is preventable," said AICR President Gentry, "and it doesn't seem to be a matter of avoiding this or that potential carcinogen. Preventing cancer has much more to do with making small, positive changes in our lives like eating plenty of fruits and vegetables and getting regular exercise."

The expert panel estimates that if the only change people made to their diets were to eat five to six servings of fruits and vegetables each day, worldwide cancer rates would drop by 20%.

AICR further estimates that a larger drop - an estimated 30-40% decline in worldwide cancer cases - could result if people made the following simple lifestyle changes: consuming a predominantly plant-based diet, staying physically active, and maintaining a healthy weight.

A free AICR brochure entitled Facts on Preventing Cancer: Pesticides suggests several ways to lower exposure to pesticides, if personal concerns persist. Scrubbing vegetables and fruits removes most chemical residues in addition to dirt and bacteria. Organic farming restricts the use of chemicals, so vegetables and fruits that have been certified organic contain lower levels of pesticides, herbicides, fertilizer and fungicides. A good way to lower exposure to any one pesticide is to eat a variety of fruits and vegetables. This brochure and many other publications are available from AICR by calling 1-800-843-8114, or through the AICR website at http://www.aicr.org

The AICR survey that revealed the popular concern over pesticide risk was conducted by International Communications Research (ICR) and involved 1,012 persons 18 years or older, chosen at random. Respondents were interviewed by telephone during a five-day period in August 1999.

For more information, or to contact American Institute for Cancer Research, see their website at: www.aicr.org