Major Study of Pesticide Residues Shows Organic Food Is Safer; Statement of Environmental Working Group President Ken Cook

5/7/2002

From: Mike Casey or Laura Chapin, 202-667-6982, both of Environmental Working Group

WASHINGTON, May 7 -- Following is a statement by Environmental Working Group (EWG) President Ken Cook:

"Conventionally grown food has significantly higher levels of pesticides, and is contaminated with residues of multiple pesticides, far more frequently than organic food. And those lower pesticide levels translate into lower risk of cancer and other health effects for consumers who eat organic food, particularly children.

"These are the key findings of the first detailed study comparing pesticide residues on tens of thousands of samples of organic and conventional foods. The study also found that farming methods designed to use pesticides more sparingly also result in food residue levels that are lower than in regular food.

"In recent years, the federal government has restricted or banned a number of pesticides out of a growing scientific recognition of the special risk these chemicals pose to children's health. This study makes clear that the entire food supply can and should move in the direction of lower pesticide residues and thus lower health risks. The organic food industry is leading the way with a safer alternative.

"Consumers know what to eat if they want to cut back on fat, calories or cholesterol. Now they know they should buy organic if they want to reduce pesticides in the foods they eat and feed their children."

The study was published in the current (May, 2002) issue of Food Additives and Contaminants, a scientific journal. It was authored by Brian Baker, Charles Benbrook, Edward Groth and Karen Lutz Benbrook.

EWG, a nonprofit environmental research organization, has published dozens of studies on the risks of pesticides to children.