Estimated dietary exposure to pesticide residues based on organic and conventional data in omnivores, pesco-vegetarians, vegetarians and vegans. (July 2021)

• Record Type: Journal Article
• Authors: Baudry, Julia; Rebouillat, Pauline; Allès, Benjamin; Cravedi, Jean-Pierre; Touvier, Mathilde; Hercberg, Serge; Lairon, Denis; Vidal, Rodolphe; Kesse-Guyot, Emmanuelle
• Is Part Of: Food and chemical toxicology. Volume 153(2021)
• Publication Date: 2021-07
• Subjects: Pesticide exposure estimation -- Vegetarian diets -- Organic food -- Pesticide residues; ADI acceptable daily intake -- BMI body max index -- CVUA Chemisches und Veterinäruntersuchungsamt -- EFSA European Food Safety Authority -- Ei, j estimated daily exposure to pesticide j for individual i -- EU European Union -- IQR interquartile range -- MRL maximum residue level -- Org-FFQ organic semi-quantitative food frequency questionnaire -- SD standard deviation; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2021.112179
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Purpose: To examine dietary exposure to 25 pesticide residues in several diet groups including omnivores, pesco-vegetarians, vegetarians and vegans while accounting for the farming system (organic or conventional) of plant-based foods consumed. Methods: Organic and conventional consumption data in combination with data on pesticide residues in plant-based foods were used to derive estimated dietary exposure to pesticide residues. Pesticide residue exposure was estimated based on observed data, and using two scenarios simulated for 100%-conventional and 100%-organic diets in 33, 018 omnivores, 555 pesco-vegetarians, 501 vegetarians and 368 vegans from the NutriNet-Santé study. Pesticide residue exposure across groups was compared using Kruskal-Wallis tests. Results: Exposure levels varied across diet groups depending on the pesticide studied. The highest exposure was observed for imazalil in all groups. Vegetarians appeared to be less exposed to the studied pesticides overall. Compared to omnivores – apart from pesticides authorised in organic farming – vegetarians had lowest exposure. The 100%-conventional scenario led to a sharp increase in exposure to pesticide residues, except for pesticides allowed in organic farming and conversely for the 100%-organic scenario. Conclusions: Despite their high plant-based product consumption, vegetarians were less exposed to synthetic pesticides than omnivores, due to their greater propensity to consume organic. Highlights: Dietary pesticide residue exposure from foods of plant origin was estimated among French omnivores, pesco-vegetarians, vegetarians and vegans. Organic food consumption (containing less pesticide residues) was accounted for in the pesticide exposure estimation. Exposure levels varied across diet groups depending on the pesticide studied. Organic food consumption seemed to lower dietary exposure to synthetic pesticides in vegetarians and vegans.