Toxic Chemicals Banned In The 1970′s Persist In Your Food
Tuesday, April 27th, 2010
Image: callme_crochet, Flickr
U.S. Food Still Tainted with Old Chemicals
I was shocked to read in a recent Scientific American article that Americans still consume trace amounts of DDT every day, along with more than 20 other banned chemicals according to Arnold Schecter, a professor at the University of Texas School of Public Health. “The chemicals are contaminants that are common in U.S. food supply, particularly in dairy products, meat and fish, even though they were banned 38 years ago,” he said. Schecter, who has been studying human exposure to chemicals for more than 25 years says the chemicals bioaccumulate as they are eaten by animals higher up in the food chain. Many of the chemicals metabolize into different chemicals that can be even more toxic that the original chemical.
According to the Environmental Protection Agency, 1.35 billion pounds were sprayed to wipe out mosquitoes and agricultural pests over a period of about 30 years..
Other banned pesticides that have continued to linger in food for decades include dieldrin, toxaphene, chlordane, hexachlorocyclohexane and hexachlorobenzene, to name a few. All of them have been shown to be dangerous to humans and have not been used for decades. What are the health effects of these banned chemicals?
Dieldrin- Long-term exposure has proven toxic to a very wide range of animals including humans, far greater than to the original insect targets. For this reason it is now banned in most of the world.
Toxaphene- When inhaled or ingested, sufficient quantities of toxaphene can damage the kidneys, lungs and nervous system.
Chlordane- Humans who were exposed to chlordane metabolites showed higher rates of testicular cancer.
Hexachlorocyclohexane aka lindane- Exposure to large amounts of lindane can produce a range of symptoms from headache and dizziness to seizures, convulsions and other effects on the nervous system.
Hexachlorobenzene- A fungicide that is a probable human carcinogen.
Of course, exact toxicity levels have not been determined but each of them has been banned, in many cases by dozens of countries around the world. Since they are a part of our diet, these chemicals accumulate in our bodies over time, and may pose a threat, even in small amounts. Which foods tend to have the most pesticides?
According to a recent article in Scientific American, Salmon was the most contaminated food, with traces of different types of PCBs, flame retardants and 25 pesticides, including DDT, dieldrin and toxaphene. Other canned fish also contained numerous banned chemicals. Generally, the more fat content, the more chemicals it contained. Peanut butter, ice cream, cheese, butter, oil, fish and high-fat meats were all more contaminated than low-fat milk and vegetables since the organic chemicals tend to “stick” to fats and oils. Unfortunately, these chemicals show no signs of abating. “We expect they’re going to be in the environment for many decades to come,” Schecter said.
Schecter also said that, in light of the large number of pollutants in the U.S. food supply, more government testing, for a broader range of contaminants, is called for. “This would be a major effort, but since they’re still around, it seems reasonable to have more inspection,” he said.
Common sense would tell us that the less high fat foods we eat, the better. And wouldn’t eating organically-grown foods avoid the banned chemicals?
A study published by the National Research Council in 1993 showed that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet. Food residue limits established by law are set specifically with children in mind and consider a child’s lifetime ingestion of each pesticide.
Clearly, if children and adults are getting unwanted pesticides in our food it would make sense to avoid it as much as possible. Even though at this point we don’t know for sure if they are causing disease at low levels, it would make sense to avoid them if we can. We can do that by eating foods that are low in fat, grown using organic methods, and limit food consumption that has been shown to be higher in pesticides. With all of the unexplained child cancers, and adult cancers for that matter, it makes sense to pay more attention to what we eat.
This picture raises a host of equally complicated questions: Are small amounts of these chemicals dangerous, by themselves or in mixtures? Why are they still around and how are they getting into our food?
If you are like I am, and you see even young healthy people getting diseases, it makes you wonder how you can stay well if we are surrounded by food that has unwanted toxic chemicals in it. What will you do to try to stay healthy?
Check out a thought-provoking book on food, Ominivore’s Dilemma by Michael Pollan here:

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