People who eat organic foods may have significantly lower pesticide levels in their bodies than those consuming conventionally grown produce, according to a new study published on Wednesday in the journal Environmental Health Perspectives. The study is among the first to predict a person’s pesticide exposure based on information about their usual diet. The scientists analysed dietary information of nearly 4,500 people from six U.S. cities to determine their exposure to organophosphates (OPs), the most common insecticides used on conventionally grown produce in the United States. The researchers linked the typical intake of certain food items to average pesticide residue levels on those foods as measured by the U.S. Department of Agriculture. They then compared these predictions to pesticide metabolite levels measured in urine samples from a subset of participants. Results showed that among individuals eating similar amounts of fruits and vegetables, those who ‘often or always’ ate organic produce had significantly lower OP pesticide residues in their urine than those who ‘rarely or never’ ate organic. “For most Americans, diet is the primary source of OP pesticide exposure. The study suggests that by eating organically grown versions of those foods highest in pesticide residues, we can make a measurable difference in the levels of pesticides in our bodies”, said Cynthia Curl, an assistant professor at Boise State University, who led the study. Conventionally grown foods typically treated with OP pesticides include nectarines, peaches and broccoli. OP pesticides are linked to a number of negative health effects, especially among agricultural workers who are regularly exposed to the chemicals. “The next step is to use these exposure predictions to examine the relationship between dietary exposure to pesticides and health outcomes, including neurological and cognitive endpoints”, Curl said. For those interested in reducing exposure to pesticides, she recommends opting for organic at least in the case of those fruits and vegetables which the Environmental Working Group ranks in its "Dirty Dozen" list. (ab)