New Findings on Pesticide Residues in Produce
We often assume that filling the shopping cart with fresh fruit and vegetables means we’re eating healthier. A recent study from the Environmental Working Group (EWG) challenges that assumption, showing that higher exposure to certain pesticide residues in produce correlates with higher levels of these chemicals in urine. The researchers linked what people eat to measurable chemical markers in the body, underscoring the importance of mindful sourcing and preparation of fruits and vegetables.
According to lead author Alexis Temkin, vice president of science at EWG, the team compared pesticide residues recorded on produce by the USDA with urinary pesticide metabolites gathered from NHANES, the National Health and Nutrition Examination Survey conducted by the CDC. The message is clear: greater consumption of items with higher residue levels tends to result in higher pesticide metabolites in urine, while more varied diets with lower-residue foods show lower urinary levels.
Linda Birnbaum, former director of the National Institute of Environmental Health Sciences, who was not involved in the study, emphasizes the broader context: when people eat more products with high residue levels, they are more likely to exhibit elevated pesticide markers in urine. This finding points to potential downstream health concerns tied to chronic pesticide exposure, beyond the daily calories we count in a meal.
While these results are cause for prudent concern, they also reinforce a practical message: you don’t have to abandon fruits and vegetables to reduce exposure. The researchers suggest prioritizing produce with lower pesticide residues and improving how we wash and handle foods to minimize chemical transfer.
What This Means for Your Grocery List
The Takeaway from the Data
The study cross-referenced government pesticide data with real-world human samples, illustrating a dose-response pattern: higher intake of high-residue produce is associated with higher levels of pesticide markers in urine. This aligns with broader concerns raised by health researchers about potential impacts on reproduction, development, and chronic disease risk when exposures are sustained over time.
The Norwegian data adds an additional layer to the story. In 2023, a NIBIO-commissioned study for Mattilsynet found relatively low overall pesticide residues in Norwegian foods, but identified spinach as the riskiest item in terms of residue, followed by strawberries, kale, grapes, and several other fruits and vegetables. A more recent 2025 assessment ranked pineapple as among the least contaminated, with several other staple fruits and vegetables showing comparatively low residue levels. These findings suggest that the specific risk varies by crop and region, reinforcing the value of a diverse diet and careful sourcing.
Which Foods Rank as the “Worst Offenders” and the “Best Performers”?
In Norway, spinach topped the list for pesticide residues in produce, followed by staples like strawberries, kale, and grapes. The 2025 data placed pineapple, sweet corn, avocado, papaya, onion, frozen peas, asparagus, cabbage, watermelon, cauliflower, bananas, mango, carrots, mushrooms, and kiwi among foods with relatively lower residue. While this regional data cannot be directly generalized to every market, it highlights a practical approach: some produce tends to carry higher residues, while others are comparatively cleaner—at least in the datasets available.
<h2 Practical Steps to Reduce Exposure
Smart Shopping and Handling
- Prioritize lower-residue fruits and vegetables, especially for everyday staples, and mix in items known for lighter pesticide loads.
- When possible, choose organic options for high-residue items or those you eat frequently, balancing budget and risk.
- Rinse produce thoroughly under running water, scrub firm items with a brush, and dry with a clean towel to reduce surface residues.
- Consider peeling or trimming outer leaves where appropriate, though be mindful of potential nutrient loss from peeling.
- Practice a varied diet to avoid high intake of any single high-residue item, reducing overall exposure over time.
- Store and handle produce safely to minimize contamination and spoilage, which can influence chemical exposure over the long term.
Temkin’s guidance is clear: you don’t need to abandon fruits and vegetables. Instead, choose more from products with lower pesticide residues and clean them well to minimize exposure. A diverse, well-prepared produce routine remains a cornerstone of a healthy diet.
<h2 The Bottom Line
The convergence of USDA pesticide data with NHANES urinary measurements in the EWG study paints a cautious but actionable picture: higher consumption of high-residue produce tends to raise pesticide markers in the body. This underscores the importance of informed shopping, proper food preparation, and dietary variety. While more research is needed to fully understand the long-term health implications, the practical steps—select lower-risk produce when possible, wash thoroughly, and vary your choices—offer a straightforward path to safer, still-nutritious meals.
