Pesticides in foods increase the risk of cancer in children
Pesticides and other toxic chemicals that are used for fruits and vegetables may increase the risk of cancer in children. More recently, researchers in the U.S. found no exposure to harmful compounds in food preschoolers.
The study, involving 364 children found that 207 children under 5 years old eat food mixed with hazardous substances, primarily arsenic, dieldrin, DDE and dioxin. In addition, more than 95 percent of the participants had developed non-cancer risk to acrylamide – spices that are often found in processed foods, such as french fries and chips. The definition of non-cancer effects is the occurrence of cell death, as reported by the Daily Mail (13/11).
Researchers also found that the highest exposure to pesticides found in tomatoes, peaches, apples, bell peppers, grapes, watercress, broccoli, strawberries, spinach, pears, green beans, and celery.
Lead study, Dr Rainbow Vogt, said: “We focused this study on children due to early exposure can have long term effects on the severity of the disease. Currently, the U.S. Environmental Protection Agency are measuring the risk of exposure to contaminants in each individual.”
In conclusion, the researchers sought to understand the cumulative risk of food contaminants. The results indicate that prevention of exposure to hazardous substances in the diet may reduce the risk of cancer in children.