This year’s list nearly mirrors the one from last year, suggesting that little has changed in how these crops are grown. (The analysis applied only to produce that wasn’t grown organically.)
How dangerous is the exposure to the chemicals? Since federal laws in 1996 mandated that the Environmental Protection Agency (EPA) study and regulate pesticide use for its potential to harm human health, many toxic chemicals have been removed from crop growing. But studies continue to find potential effects of exposure to the pesticides still in use. A recent study, for instance, indicated a possible link between exposure to pesticides in produce and lower fertility.
More studies are needed to solidify the relationship between current pesticide exposures from produce and long-term health effects. In the meantime, researchers say that organic produce generally contains fewer pesticide residues, and people concerned about their exposure can also focus on fruits and vegetables that tend to contain fewer pesticides. Here is the EWG’s list of the fruits and vegetables lowest in pesticide residue—the so-called Clean 15:
Avocados
Sweet corn
Pineapples
Cabbage
Onions
Frozen sweet peas
Papayas
Asparagus
Mangoes
Eggplants
Honeydews
Kiwis
Cantaloupes
Cauliflower
Broccoli
Article Appeared @http://time.com/5234787/dirty-dozen-pesticides/?xid=homepage