Pesticides and Indian spices have been all over the news lately. First came the recall by Hong Kong and Singapore of certain spice mixes by top Indian spice makers MDH and Everest over high levels of ethylene oxide, a cancer-causing pesticide. Alongside that, the Food Safety and Standards Authority of India (FSSAI), Indias food regulator, increased the limit for pesticide residues in spices and herbs by a whopping 10 times, which added fuel to the fire.

There are over 1,000 pesticides used around the world to ensure food is not damaged or destroyed by pests, explains Dr Sudeep Khanna, senior consultant, gastroenterologist, Indraprastha Apollo Hospitals . This, in turn, increases the yield of vegetables, fruits, and other crops, furthering food security.

However, this comes at a cost. Although there have been conflicting opinions, studies have linked pesticide exposure to negative health effects such as reproductive issues, respiratory problems, neurological issues, and an increased risk of cancer.

Pesticide exposure has both short and long-term effects, says Dr Tushar Tayal, consultant, internal medicine, CK Birla Hospital, Gurugram. The short-term side-effects include nose, throat, and itching of skin, rashes and blisters. Nausea, dizziness, and diarrhoea may also occur. In the long term, the side effects include cancer and other tumours; brain and nervous system damage; birth defects; infertility and other reproductive problems; and damage to the liver, kidneys, lungs, and other body organs. They can also affect development, sleep and fertility, he explains.

According to Dr Khanna, each pesticide has different properties and toxicological effects. They are poisonous compounds used to kill or repel pests, and their residues can contaminate fruits, vegetables and other crops. The toxicity depends on its function and other factors. For example, insecticides tend to be more toxic to humans than herbicides. Similarly, the same chemical can have different effects at different doses. Not only that, toxicity can also depend on the route how the exposure occurs such as by swallowing, inhaling, or direct contact with the skin. he adds.

Direct contact can be especially harmful. Studies have shown that farmers who used certain pesticides on their crops had a higher frequency of obesity and colon cancer compared to others.

Notably, pesticides have been shown to impact children differently. For example, children born to mothers who had high pesticide exposure were found in some studies to show mental delays of up to two years, such as issues with visual memory and coordination. In a study, kids born to mothers who lived near farmlands where certain pesticides were used were found to be more likely to suffer from autism. Also, childhood exposure was also found to be linked to an elevated risk for attention deficit hyperactivity disorder (ADHD). However, more research is required into these.

Links with cancer

The most startling aspect of the spice controversy has been that ethylene oxide is a carcinogen. There are a few epidemiological studies that have shown some link between exposure to pesticides and cancer, says Dr Pooja Babbar, consultant, medical oncology, CK Birla Hospital, Gurugram. However, the majority of these studies are animal-based. Hence, it is difficult to say that pesticides cause cancer, she adds.

In fact, not just foods, pesticides are everywhere in the environment, such as the air we breathe, the expert points out. But definitely, weve seen Punjab being the cancer belt of India . And it has been found that the use of pesticides is too much in Punjab because of the increased farming. So some epidemiological studies are showing a link that Punjab is probably the cancer capital or Bhatinda is the cancer capital because of the increased use of fertilisers and pesticides there. And even certain studies have also found pesticides in the blood samples and certain non-approved pesticides in the food particles of Punjab, she highlights, adding: Still, for anything to cause cancer, there are certain factors like how long you are exposed and the quantity.

Dr Manish Singhal, senior consultant, medical oncology, Indraprastha Apollo Hospitals, points out: Not all pesticides are linked to increased cancer risk, but there are certain types. The pesticides that have been classified as probable or possible human carcinogens include organochlorines, organophosphates, carbamates, and some herbicides. However, it is essential to note that not all pesticides within these categories pose the same level of risk, and the specific chemical structure and exposure levels play a crucial role as well.

The dirty dozen

Notably, the pesticide residue levels are higher in certain food items compared to others. Its higher in items with thin, edible skins, such as apples, strawberries, grapes, and leafy greens, says Swati, nutritionist, Indraprastha Apollo Hospitals. Some such foods include strawberries, spinach, apples, grapes, tomatoes, and potatoes, among others, says Jain. However, the way out isnt to avoid these food items completely, as it may deplete you of important nutrients, says Swati. Instead, wash and peel these vegetable items to minimise pesticide exposure. You can also employ cooking methods, such as boiling or baking, which can help reduce pesticide consumption. Additionally, try choosing organic produce, the nutritionist recommends.

What about FSSAI increasing pesticide residue limits? The decision by the FSSAI to increase the permissible limits for pesticide residues in spices by 10 times is of concern, says Dr Khanna. Spices are widely used in Indian cuisine and are exported around the world. This move could potentially expose millions of people to higher levels of toxic pesticide residues through their food, he says.

At the same time, Swati says that the FSSAIs recent decision raises serious public health concerns.

Raising the maximum residual limits (MRLs) for pesticides in spices could expose consumers to higher levels of these harmful substances, thus raising the risk of chronic toxicity and long-term health repercussions. Instead of lowering rules, a more prudent approach would be to implement stricter standards and promote sustainable agricultural practices that minimise pesticide use, thereby reducing the potential health risks associated with pesticide exposure through dietary sources, she adds.

Is organic the answer?

Organic produce generally has lower pesticide residues compared to conventionally grown produce as organic farming typically avoids the use of synthetic pesticides, herbicides, and fertilisers, and instead relies on natural methods like crop rotation, composting, and biological pest control. However, its important to note that organic farming doesnt mean pesticide-free. Organic farmers may still use certain natural pesticides and herbicides, and there can still be traces of these substances on organic produce. Nevertheless, organic certification standards typically limit the types and amounts of pesticides that can be used, which can lead to lower overall pesticide exposure, Jain points out. While organic foods have exceptional benefits when it comes to health, there are downsides too, as they can be costlier than conventionally-grown foods.

The way out

Wash fruits and vegetables thoroughly before eating. Scrub them in cold water and with a soft brush

As many pesticides accumulate on the surface, peeling the outer layers of fruits and vegetables can be beneficial

Use a mixture of water and baking soda or vinegar to clean the fruits and vegetables

A study found that boiling strawberries brought down the pesticide residue significantly

Blanching, which is exposing the produce first to boiling and then cold water, can be beneficial

Including a variety of foods in your diet can also bring down the pesticide exposure

Also, growing your own food using organic method can be a good way to go about it

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Pesticides on the plate: How safe is your food? - The Financial Express