Simple kitchen tricks may cut pesticide residues on produce, study finds
A new peer-reviewed study by scientists at the Environmental Working Group found that rinsing or soaking fruits and vegetables can significantly reduce pesticide residues.
Consumers worried about pesticide exposure may be able to reduce some risks with inexpensive kitchen staples already sitting in their pantry, according to a new study from scientists at the Environmental Working Group.
The peer-reviewed research, published in the journal Frontiers in Environmental Health, reviewed dozens of studies examining how household washing methods affect pesticide residues on produce.
Researchers analyzed 47 studies involving 23 types of fruits and vegetables and 79 pesticides. They found that nearly all washing methods reduced pesticide levels to some degree, though results varied widely depending on the produce, the pesticide involved and the washing technique used.
“Fruits and vegetables are essential to a healthy diet, but they can also increase exposure to pesticides,” said Dayna de Montagnac, the study’s lead author.
Among the findings:
Plain water rinsing reduced pesticide residues by a median of 30.2%.
Soaking produce in plain water achieved a median reduction of 33.7%.
Baking soda soaks reduced residues by a median of 50.9%.
Vinegar soaks were the most effective overall, with a median reduction of 54.2%.
Baking soda, vinegar solutions can help
The researchers noted that baking soda and vinegar solutions outperformed plain water by more than 15 percentage points in median pesticide reduction across the studies reviewed.
Still, the study cautioned that some experiments used stronger baking soda or vinegar concentrations than consumers would typically use at home, meaning real-world reductions could be lower.
The findings come amid growing scrutiny of pesticide exposure and its potential health effects. Studies in the general population have linked pesticide exposure to cancer, reproductive harm, hormone disruption and neurological effects in children.
EWG said produce samples frequently contain mixtures of pesticides. According to the group’s analysis of U.S. Department of Agriculture testing data, most produce items — except potatoes — contained an average of four or more pesticide residues per sample.
The organization has also published research linking consumption of produce with higher pesticide residues to measurable pesticide levels in urine. Other recent studies have focused on chemicals including glyphosate, chlormequat and so-called “PFAS pesticides.”
More monitoring needed
Researchers said more government monitoring is needed for pesticides that remain on produce even after washing. They also called for more realistic testing methods that mirror how consumers actually wash fruits and vegetables at home.
Despite the concerns, EWG emphasized that consumers should continue eating produce regularly.
“Washing produce in any way will always be better than no washing,” the group said.
EWG recommends quick rinsing or soaking when time is limited and suggests adding baking soda or vinegar when practical. The organization also encourages consumers to prioritize organic versions of produce items listed on its annual “Dirty Dozen” list, which ranks produce with the highest pesticide residues, while noting that items on its “Clean Fifteen” list generally carry lower residue levels.
What consumers can do
Rinse fruits and vegetables under cold water before eating.
Soak produce briefly in water mixed with baking soda or vinegar for added residue reduction.
Scrub firm produce like apples or cucumbers when possible.
Prioritize organic purchases for high-residue produce items if budget allows.
Continue eating fruits and vegetables despite pesticide concerns, health experts say.