Choosing Safer Foods: A Guide to Minimizing Synthetic Chemicals in Your Diet

Choosing Safer Foods A Guide to Minimizing Synthetic Chemicals in Your Diet

Patrick J. Sullivan, Ph.D. James. J. J. Clark, Ph.D.

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Contents Preface 1

Synthetic Chemicals in Our Diet What Are the Health Effects? What Is a Safer Food? Understanding the FDA Data Collection Process How to Use This Guide

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The Number of Different Synthetic Chemicals in Food Dairy Products Protein Products Fruit Products Grain and Nut Products Vegetable Products Mixed Food Products Child and Infant Products Summary of the Data

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Synthetic Chemicals in a Balanced Diet Synthetic Chemicals in Our Food Synthetic Chemicals in Dairy Products Synthetic Chemicals in Protein Products Synthetic Chemicals in Fruit Products Synthetic Chemicals in Grain and Nut Products Synthetic Chemicals in Vegetable Products Synthetic Chemicals in Mixed Products Synthetic Chemicals in Child and Infant Products Synthetic Chemicals in a Balanced Diet Summary of the Data

22 22 23 26 29 29 38 44 44 53

Diets and Chemical Mixtures Summary

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Appendix 1 Appendix 2

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Preface The curative powers of chicken soup have been known since it was prescribed as a remedy for the common cold in Ancient Egypt. In America today, chicken noodle soup is still a popular comfort food for treating the symptoms of the common cold and the flu. Given its healing powers, we should all be consoled by the fact that of the 240 food products tested by the Food and Drug Administration (FDA), chicken noodle soup was one of only five food products that were not contaminated with synthetic chemicals. Other popular comfort foods fared much worse. Toxicologists have only just begun to study the influence of individual synthetic chemicals at low levels on human health. Unfortunately, toxicologists know virtually nothing about the toxic effects of chemical mixtures. Given these unknowns, our exposure to complex mixtures of synthetic chemicals could be responsible for a portion of the background health effects measured in our society. Because we do not know if chemical mixtures do us harm, it is important to understand which synthetic chemicals occur in our food. Therefore, this guide has been simplified and structured to allow the individual user to make informed decisions about the foods they choose to eat without the complexities of chemistry and toxicology. For those users who want a more detailed presentation on the synthetic chemicals in our food as well as exposure to toxic chemical mixtures across the nation, a complete presentation is given in our upcoming book Toxic Legacy, Synthetic Toxins in the Food, Water and Air of American Cities which will be available in 2006. Patrick J. Sullivan, Ph.D. Soil Scientist and Geochemist James J. J. Clark, Ph.D. Toxicologist

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Chapter 1 Synthetic Chemicals in Our Diet After an exhaustive evaluation of the available Food and Drug Administration (FDA) data on contaminants in American food, three things are certain. NUMBER ONE: Every person who eats a balanced diet offruits, vegetables, grains, dairy and protein products, potentially consumes approximately 32 dflerent types of synthetic chemicals every day. NUMBER TWO: The actual number ofdflerent synthetic chemicals a person consumes depends largely on the diversity offoods in their daily diet and the amount of organic products they elect to eat. NUMBER THREE: Even foods defined by the United States Department of Agriculture (USDA) as “organic” can contain multiple synthetic chemicals. Given these facts, what impact do synthetic chemicals have on an individual’s health? The FDA’s answer would be that there is no health effect. Why? Because the concentrations found in the foods tested by the FDA do not exceed levels deemed safe by the Environmental Protection Agency.

What Are the Health Effects? In reality, medical scientists cannot yet predict the toxic effects to individual humans from consuming low-level chemical mixtures that permeate our food. Although scientists know virtually nothing about the toxic effects of chemical mixtures, they do know that there can be synergistic effects from multiple chemical exposures.

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Therefore, it is appropriate and realistic to assume that the greater the number of synthetic chemicals to which a person is exposed, the greater the probability that an individual may experience either a synergistic or an additive health effect. Given these possibilities, our exposure to complex mixtures of synthetic chemicals could be responsible for a portion ofthe background health effects measured in our society. Being unable to predict whether low-level chemical mixtures cause us harm, we can only conclude that each individual’s health faces an uncertain future. That is why individual choices that influence the type and amount of synthetic chemicals that persons allow into their body need to be understood. It is this realization that forms the foundation of this guide.

‘Such an interaction would be similar to eating two different foods that in combination result in an upset stomach but eaten individually have no adverse effect. 1

This book provides a guide to what synthetic chemicals occur in different foods, including organic foods, and how individual food choices will determine the number and type of synthetic chemicals in one’s daily diet. Using this guide will allow the consumer to choose a diet that provides safer food alternatives.

What Is a Safer Food? A safe food contains no detectable synthetic chemical residue. However, given standard agricultural production and processing practices, foods are contaminated with synthetic pesticides and synthetic industrial chemicals. This also includes foods that receive the USDA “organic” certification. This is because many organic foods still contain pesticides and the breakdown products of pesticides that have not been used since the 1970s and 1980s. Furthermore, some of these organic foods have more pesticides and industrial chemicals than other organic foods. This means that a safe food is not necessarily an “organic” product. Because a safer food contains no synthetic chemical residues, the more chemicals found in a food product the less safe the product. Therefore, the information provided in this guide is designed to: 0

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Illustrate the degree to which individual food products are contaminated Identi& those organic foods that can be expected to contain synthetic chemicals Identi& those chemicals that can be expected to occur in a balanced diet Show how low-fat or high-fat, vegetarian, and children’s diets will influence the number and type of chemicals consumed

The process of understanding and using this guide begins with a most critical first step. We must know how these chemical data were collected.

Understanding the FDA Data Collection Process The data presented in this chapter were recompiled from the original data sets published in the FDA’s Total Diet Studies to focus on synthetic chemical mixtures in foods. The original Total Diet Studies are available on-line at www.fda.gov under Foods. In these studies, the FDA presents its data in a “Market Basket.” The Market Basket process uses the following approach:

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Samples of specific foods (e.g., pizza, chicken, potatoes, etc.) are purchased in three different cities. These three cities and the purchased foods make up the Market Basket for that sampling period. No purchased food products have been identified in the Market Baskets as being produced organically. Each food is prepared so that it is ready to eat. For example, a frozen pizza is baked, chicken is roasted or fried, and potatoes are fried, baked, or mashed. This is significant because the cooking process does influence what contaminants may be in the cooked

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product (e.g., fried chicken will contain cooking oils and flour compared to a roasted chicken). After each food is prepared, the three individual food samples are mixed together into a composite sample. For example, if oranges were purchased, the three orange samples would be peeled and the flesh combined into one mixture. It is this composite mixture that is sent to an FDA laboratory to determine the concentration of selected synthetic chemicals. Market Baskets have been collected quarterly since 1982 from the western, north central, southern and northeastern regions of the nation. The Market Baskets available from the FDA begin in the third quarter of 1991 (MB9 1-3) and currently end with the fourth quarter of 200 1 (MBO 1-4). The specific details on the Market Baskets used for this guide and description of the synthetic chemicals found in the Market Basket foods by the FDA are summarized in Appendix 1. The data selected for this guide represent a five-year snapshot of chemical contaminant trends throughout the United States. 0

How to Use This Guide The purpose of this guide is to allow the individual user to make informed food selections. With this goal in mind, this guide can be used in three ways. 1. We recommend that for a specific diet or recipe the guide be used to first select foods that have the least number of chemicals. If a food contains moderate, high, or very high levels of contaminants, it is recommended that an organic product be substituted.

2. When selecting an organic food, that specific food should be checked against the lists (i.e., by food category) of organic products that are the most likely to be contaminated with banned pesticides. This is particularly true for dairy, protein, and vegetable products. If the food product contains banned pesticides, the users should consider substituting a generally equivalent product. For example, substitute a potato without its skin for a baked potato or skim milk for whole milk, or ground pork or turkey for ground beef. 3. Summary exhibits that list the specific chemicals that are most likely to occur in a given food can be used to design a diet that minimizes the number and diversity of chemicals in a specific recipe or a daily diet. For example, these exhibits can be used to show that a peanut butter and jelly sandwich contains 12 different chemical residues versus 5 different chemical residues in a tuna salad sandwich.

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Chapter 2 The Number of Different Synthetic Chemicals in Food The 12 selected Market Baskets used in this guide evaluated a total of 240 food products. In order to present a meaningful summary of the data, each food product was placed into one of the following categories: 0

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Dairy Products Protein Products Fruit Products Grain and Nut Products (the majority of an individual product is a grain or nut) Vegetable Products (includes some products that are technically fruits but are usually consumed in salads) Mixed Products (combination of dairy, fruit, grain, protein, and/or vegetable products) Child/Infant Products (produced/processed specifically for children and infants)

Using these categories, we have summarized the Market Basket data to illustrate the extent of multiple chemical contamination that occurs in individual food products within each category. The total number of chemical contaminants vary widely depending on the food product category. For example, the accompanying table shows the total number of chemicals detected in each food category for every Market Basket. Dairy bruit Cirain Child Protein Market Category Category Category Category Category Basket 90 51 47 121 40 96- 1 36 29 83 68 43 96-2 80 81 39 52 97- 1 37 3 5I 46 I 71 I 106 98- 1 23 _ 98-2 24 37 37 59 76 98-3 28 31 40 57 82 48 53 I 67 I 98 ._ 98-4 43 99- 1 32 54 67 84 107 99-3 43 75 67 89 138 8_. 5 I 70 1 123 00- 1 31 79 1 00-3 46 66 68 85 140 76 64 82 153 01-3 39 Totals 429 I I I ~

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Vegetable Category 149 121 118 142 114 135 168 150 143 135 146 163

Mixed

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Category 197 171 197 175 160 173 207 217 268 283 284 311

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The averages in the table represent the average number of different chemicals per food product in each category. Thus, this average makes it clear that the least contaminated food category is the childhnfant category, while mixed foods contain the greatest average number of contaminants per food. This would be expected since childhnfant food producers actively strive to reduce the number of pesticides in their products, as opposed to mixed foods that combine multiple sources of pesticides and industrial chemicals from the different food categories. This data also suggests that vegetarians eat food groups (i.e., Fruits, Grains and Nuts, and Vegetables) with the greatest number of Contaminants. 4

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As most of us would anticipate, there should be variations in the number of different chemicals that contaminate the individual food products within each food category. This variation is illustrated for each of the food categories.

Dairy Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each dairy product.

Zhocolate milk Plain yogurt (low-fat) Cottage cheese (4%) ",ocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) dalf & Half cream tce cream (light) 'Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese putter

96-2 98-2 98-3 98-1 96-1 97-1 98-4 01-3 99-1 99-3 00-3 00-1 Average 0 0 0 0 1 0 0 0 0 0 0 0 0.08 0 1 1 1 0 0 0 0 1 0 0 0 0.33 0 1 0 1 0 1 0 0 1 0 0 2 0.5 1 1 1 0 0 0 2 0.58 2 0 0 0 0 0 0 0 1 1 0 1 2 1 1 0 1 0.67 2 1 1 2 0 2 0 1 0 0.92 0 2 0 1 1 1 2 1 1 0 1 1 0 2 1 1 0 0 0 1 2 3 3 0 1 1 0 2 1.08 1 1 1 2 1 1 3 2 3 1 2 2 1.67 2 1 1 2 1 2 2 4 1 2 2 2 1.83 0 1 0 1 1 4 5 4 2 2 1 3 2 3 2 2 2 1 3 1 3 1 2 5 3 2.33 1 2 2 1 1 3 4 5 5 5 7 5 3.42 4 5 5 4 4 5 6 6 5 4.33 2 2 4 5 3 4 4 2 5 4 6 6 6 8 8 5.08 4 5 5 3 5 10 6 6 8 5.33 3 4 5 4 6 3 5 6 7 7 6 10 5.42 2 4 5 5 4 5 9 10 6 5 4 8 10 3 3 6 13 18 20 12 10 15 14 8 11 10 6 10 9

When looking at this table, it would appear that dairy products with high-fat content are more contaminated, with butter being significantly more contaminated than the other dairy products. Because pesticides are known to be soluble in fat and oil, it should be expected that high-fat and oil foods should have more pesticides. Using the grams of fat per serving and the grams per serving listed on these dairy products, the following table compares the total number of pesticides detected in each product (i.e., for all Market Baskets) with the grams of fat in each gram of product. These data generally illustrate that as the fat content of a dairy product increases, the number of pesticides increases. The cheeses tested contain a significant number of pesticides. Thus, consumers should consider selecting low-fat cheeses. Although the consumer is not provided grams of fat per serving information on protein products, we believe that it is safe to conclude that high-fat meat products will also be more contaminated.

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Total 1 Grams of Fat1 Number of Per Gram of airy Product Pesticides Product putter 67 0.79 Cream cheese 37 0.36 Swiss cheese 31 0.29 American cheese 29 0.26 Sour cream 28 0.2 Cheddar cheese 24 0.32 Half & Half cream 20 0.1 hranilla ice cream 1 18 1 0.14 I h o l e milk I 15 I 0.03 I Milk (2%) 13 0.02 3vaDorated milk 11 0.06 Ice cream (light) 7 0.06 Cottage cheese (4%) 7 0.05 Plain yogurt (low-fat) 6 0.02 Pkim milk 1 0

Protein Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each protein product. These data suggest that processed meats (e.g., hot dogs, bologna, and salami) contain more chemicals than muscle products (e.g., steak or chicken breast). This could be a function of the fat content of these processed meats. In general, beef products are more contaminated than pork products, whereas poultry have very few contaminants. Clearly, there appears to be some correlation between the amount of fat in protein products and the occurrence of synthetic chemicals in a given product. The number of chemical contaminates in fish may also be correlated to the occurrence of fatty acids. For example, salmon and tuna are known to have more fatty acids than haddock. Therefore, it is expected that salmon would contain more contaminants than haddock. Both hard boiled and fried eggs have on average one or fewer contaminants. Scrambled eggs, however, have on average 2.1 contaminants. Obviously, how these eggs were prepared (i.e., use of butter or margarine) influenced the number of chemicals detected.

Fruit Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each fruit product. When reviewing the fruit data, we see several distinctive trends. First, the juice of a fruit generally has fewer contaminants than the parent fruit (e.g., orange juice versus oranges). The only exception seems to be for pineapples versus pineapple juice. In other words, the

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contaminants are in the flesh or pulp of the fruit. Secondly, a peeled fruit product has fewer contaminants than the whole fruit (e.g., applesauce and apples). Finally, citrus fruits such as oranges and grapefruits tend to have fewer contaminants than noncitrus tree fruits. For example, apples, cherries, and peaches have more contaminants than oranges and grapefruit, whereas pears and apricots have more contaminants than grapefruit.

Grain and Nut Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each grain and nut product. When reviewing the grain and nut product table, it should be noted that many of the products may have been prepared with milk, eggs, margarine, butter, or oils (or cooked in oil). However, the composition of these products is dominated by a grain. As a result, these products do not accurately represent what is specifically in a given pure corn, oat, wheat, or rye product. Furthermore, all of the food products listed were commercially produced or prepared unless they are marked as homemade.

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>ruit Products 'ineapple (canned)

98-3 98-2 98-4 00-1 98-1 97-1 01-3 96-2 99-1 00-3 99-3 96-1 Average 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 . 1 7 0 0 0 0 0 0 1 0 1 0 0 0 0 0 0 1 0 . 1 7 0 0 0 0

Even with the added ingredients to many of these products, the FDA data do suggest that wheat-based products consistently have more chemical contaminants than corn, rice, and oat-based products. As a whole, corn-based products are the least contaminated. Furthermore, products containing oils (e.g., nut products) or cooked in oils (e.g., popcorn and chips) tend to be more contaminated. These data show that the nut products are the most contaminated foods (particularly peanut butter). Once again, this is probably due to the high content of peanut oil. The least contaminated products were dried kidney and pinto beans. It is also important to note that all wheat breads contained at least three synthetic chemicals.

Vegetable Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each vegetable product. Dark green and yellow vegetables tend to contain elevated contaminant levels along with salad vegetables (tomato, cucumber, celery, sweet peppers, lettuce). It is also important to note that vegetable oils, margarine, and olives contain elevated contaminant levels (i.e., oils tend to be

accumulate synthetic chemicals). Furthermore, some of the highest contaminant levels are associated with vegetables cooked in oils (e.g., potato chips and french fries from fast-food re staurants).

Mixed Food Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each mixed food product. In general, fast-food and carryout products are more contaminated than homemade products. It is also clear that foods containing high-fat protein and dairy products tend to have a greater number of contaminants.

Child and Infant Products The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each child and infant product. Most of the child and infant food products have either no chemicals or very low chemical levels, yet 50 percent of all the childhnfant products contain multiple chemical contaminates. Those food products with low to moderate chemical levels in this category tend to have moderate to very high levels in the other food categories (i.e., the Protein, Fruit, and Vegetable categories). In other words, it would seem that adult foods with high numbers of chemical contaminants will occur in children’s food at relatively higher levels. If parents are not satisfied with the level of contaminants in some of the foods tested by the FDA, they have two basic choices. They can either select organic child and infant products or prepare child and infant food from organic products.

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Grain Products Corn Kidney beans Pinto beans Corngrits Wheat cereal Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Macaroni Biscuit Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Flour tortilla White roll Whole wheat bread Cracked wheat bread Corn chips Popcorn (in oil) Fruit-flavored cereal Butter crackers Sweet roll White bread Graham crackers Dry roasted peanuts Mixed nuts (no peanuts) Peanut butter HM = Homemade

96-2 0 0 0 0 0 0 0 1 0 1 0 0 1 1 0 2 3 1 3 0 2 2 1 3 3 3 2 1 1 4 2 3 3 5 7 4 9

98-2 0 0 0 0 0 0 0 0 0 0 1 1 1 2 1 2 1 2 3 2 1 2 2 3 3 3 4 2 2 0 2 5 3 3 8 7 10

97-1 0 0 0 0 0 0 0 0 1 0 0 1 1 0 3 2 2 3 2 3 5 1 2 2 2 3 3 5 3 1 2 3 2 4 7 7 11

98-3 0 0 0 0 0 0 1 0 0 2 0 2 1 2 0 0 2 2 3 2 0 2 3 3 4 4 4 0 3 6 3 4 4 3 6 6 10

98-4 0 0 0 0 0 0 0 0 0 1 1 2 1 0 2 2 2 3 3 2 4 2 3 4 2 3 6 2 3 5 4 6 5 6 6 6 12

98-1 0 0 0 0 0 0 0 0 0 1 2 2 1 1 2 3 3 3 2 3 4 3 2 3 5 5 4 2 2 6 3 5 7 5 8 7 12

99-1 0 0 0 1 2 0 0 0 0 1 1 2 2 2 2 3 1 2 3 3 4 4 2 2 3 3 2 1 6 6 4 5 4 4 8 9 15

96-1 0 0 0 0 0 1 0 2 2 0 2 2 1 2 2 2 4 5 1 5 2 5 6 4 3 5 5 5 3 6 3 4 5 5 11 6 12

00-1 0 0 0 0 0 0 0 0 1 0 1 0 2 0 2 2 1 0 2 2 2 2 2 1 3 3 3 9 12 7 10 8 7 11 7 10 13

99-3 0 0 0 0 0 0 1 2 1 1 2 2 2 2 2 2 2 2 3 4 3 3 2 4 3 3 4 7 5 5 7 8 9 10 7 11 19

00-3 0 0 0 0 0 0 1 0 0 1 2 2 2 2 2 2 1 2 3 2 2 2 3 3 3 4 3 8 12 7 11 9 10 9 7 11 14

01-3 0 0 0 0 0 2 1 0 0 1 2 1 2 4 3 2 4 2 2 2 2 3 5 4 5 4 6 6 8 8 13 9 12 10 8 8 14

Average 0 0 0 0.8 0.17 0.25 0.33 0.41 0.41 0.75 1.16 1.42 1.42 1.5 1.75 2 2.2 2.25 2.5 2.5 2.58 2.58 2.75 3 3.25 3.58 3.83 4 5 5.08 5.33 5.75 5.91 6.25 7.5 7.7 12.9

Vegetable Products Onion Cauliflower Cabbage Sauerkraut Green peas Asparagus Okra Eggplant Peas (dried) Tomato juice Stewed tomato Carrot Beets Sweet potato Mixed vegetables (F) Mushrooms Tomato sauce Tomato catsup Avocado Turnip Broccoli Brussels sprouts White potato (no skin) Radish Winter squash Lima beans Mashed potatoes Green beans French fries (F) Iceberg lettuce Black olives Olive/safflower oil Tomato Cucumber White potato (with skin) Margarine Summer squash Celery Dill cucumber pickles Sweet cucumber pickles Green pepper Potato chips Collards French fries (FF) Spinach F = Frozen FF = Fast food

98-2 0 0 1 0 1 0 0 1 0 0 0 2 2 1 1 1 0 3 3 0 3 2 1 1 2 3 2 0 4 8 5 4 5 4 7 2 5 5 4 5 6 4 5 6 5

97-1 0 0 0 0 1 0 1 2 0 0 0 1 3 0 0 3 1 0 1 5 4 3 1 4 3 6 3 3 4 5 6 0 0 4 4 1 3 6 5 5 6 3 4 4 13

96-2 0 0 1 0 1 0 0 1 0 1 0 1 3 1 2 1 0 2 3 3 3 1 5 1 2 2 2 3 3 5 4 7 5 6 7 4 6 1 4 5 9 5 5 2 4

98-3 0 0 0 0 1 0 2 1 0 0 0 1 0 2 3 2 2 3 1 1 4 1 3 3 2 2 3 4 2 5 5 1 7 4 5 7 3 6 9 10 8 4 5 6 7

00-1 0 0 1 0 0 0 0 1 1 3 0 0 2 1 0 1 2 2 2 2 2 3 3 4 3 4 3 2 4 0 3 10 7 4 3 11 3 4 7 3 4 12 3 9 6

98-1 0 0 0 0 0 0 0 0 3 2 2 3 1 2 4 2 2 4 1 3 1 3 2 3 4 4 2 6 4 5 3 1 5 4 5 1 8 8 6 5 6 6 8 3 10

99-3 0 0 0 1 0 1 0 0 0 0 2 3 2 2 1 1 2 0 4 1 1 7 2 2 1 0 2 3 6 2 2 10 3 8 4 9 7 6 6 7 3 9 6 12 5

00-3 0 0 0 0 0 2 4 1 0 3 0 0 0 1 1 2 3 2 4 2 1 3 3 1 2 0 3 9 4 2 2 3 4 5 6 12 5 4 5 9 9 10 3 10 6

96-1 1 0 0 1 1 1 0 0 1 1 1 2 1 4 2 2 5 3 4 5 0 3 3 5 2 2 2 0 3 4 6 1 8 4 6 2 5 7 6 8 10 2 8 9 8

99-1 1 1 1 1 1 1 0 0 1 0 2 1 2 0 2 4 0 1 0 3 8 2 1 3 5 5 2 2 5 5 5 3 7 8 4 2 8 5 6 5 3 4 14 7 9

01-3 0 1 0 1 0 0 0 2 2 3 7 0 1 2 2 1 0 3 4 0 1 3 3 0 2 3 5 9 4 3 3 10 5 3 6 9 5 5 4 8 6 10 9 11 7

98-4 0 0 0 0 0 2 1 0 1 0 2 3 2 3 3 1 6 3 2 5 3 1 5 6 5 3 5 3 3 3 4 9 5 10 7 4 7 8 7 3 4 5 11 6 7

Average 0.17 0.17 0.33 0.33 0.5 0.58 0.67 0.75 0.75 1.08 1.33 1.42 1.58 1.58 1.75 1.75 1.92 2.17 2.41 2.5 2.58 2.67 2.67 2.75 2.75 2.83 2.83 3.66 3.83 3.91 4 4.92 5.08 5.33 5.33 5.33 5.41 5.41 5.75 6.08 6.16 6.16 6.75 7.08 7.25

Mixed Products 98-2 Chicken noodle soup 0 Bean & bacon soup 0 Tomato soup 0 Spaghetti & tomato 2 Chocolate pudding 0 Fried Chicken (HM) 0 Mushroom soup 0 Suckers 0 Pork and Beans 0 Veg/beef soup 1 Brown gravy (HM) 2 Spaghetti & meatballs 1 Mayonnaise 0 Popsicle 1 Jelly 1 Clam chowder 1 Yellow cake (Mix) 2 Lasagna & meat (HM) 0 Beef stew 1 Italian salad dressing (LC) 0 White sauce (HM) 1 Beef chow mein (FF) 1 Macaroni & cheese 1 Turkey dinner 2 Beef stroganoff (HM) 2 Scalloped potatoes (HM) 3 Caramel candy 3 Chille & beans (HM) 0 Stuffed pepers w/rice & beef (HM) 6 Muffin w/egg/cheese/ham (FF) 4 Chicken potpie 2 Salisbury steak & gravy 5 Raisin bran 3 French salad dressing 0 Chocolate snack cake 3 Fried chicken (FF) 1 Coleslaw with dressing (HM 3 Mustard 8 Fish & bun (FF) 4 Sandwich cookies w/crème filling 4 Tuna noodle casserole (HM) 8 Hot dog & bun (HM) 4 Apple pie 2 Sugar cookies 3 Chicken nuggets (FF) 2 Chocolate cake 4 Doughnut-cake & icing 5 Meatloaf (HM) 5 Brownies 3 Blueberry muffin 4 Pumpkin pie 6 Fish sticks (F) 5 Chocolate chip cookies 6 Cheese pizza (FF) 5 Milk chocolate candy bar 3 1/4lb hamburger & bun (FF) 5 Taco/tostada (FF) 8 1/4lb cheeseburger & bun (FF) 8 Cheese & pepperoni pizza (FF) 6 F = Frozen FF = Fast food HM = Homemade LC = Low calorie

96-2 0 0 0 0 0 0 0 1 0 1 0 0 2 1 2 1 1 1 1 0 1 0 2 0 1 2 2 0 3 3 3 3 6 1 2 5 10 2 6 3 4 5 2 4 4 5 3 4 4 5 5 5 8 11 8 7 4 8 9

98-3 0 0 0 0 0 0 1 0 0 1 0 0 2 0 0 1 2 2 1 0 3 3 1 1 1 1 2 4 4 3 2 3 4 1 1 2 1 4 5 2 6 4 2 5 3 4 6 7 8 3 9 5 5 7 9 6 8 5 13

98-1 0 0 0 0 1 0 2 1 0 1 1 0 1 2 2 1 2 1 2 2 1 4 1 1 1 3 3 3 4 2 3 1 4 5 1 3 2 6 3 5 3 4 4 6 4 4 5 2 5 6 6 7 6 4 7 6 9 4 8

97-1 0 0 0 0 1 1 1 2 0 0 0 1 1 2 5 1 1 1 1 1 2 3 3 0 3 2 2 3 4 1 3 4 3 4 4 3 6 6 3 3 2 6 7 4 3 8 7 4 5 6 6 5 6 6 6 8 10 8 9

96-1 0 0 0 1 1 3 0 1 1 0 2 4 0 2 1 2 3 3 2 1 1 2 5 3 3 3 2 3 3 4 3 5 5 4 2 2 2 6 5 4 3 4 4 4 2 5 3 3 7 6 10 7 5 8 8 7 4 8 5

98-4 0 0 1 0 0 0 1 0 2 3 2 0 0 1 1 1 2 1 2 3 3 1 2 2 3 3 2 5 5 7 3 2 5 5 4 3 3 3 7 4 8 5 3 6 2 5 5 5 4 5 8 6 6 8 8 7 8 6 10

99-1 0 1 0 0 1 2 0 0 1 0 1 5 3 0 2 2 1 1 1 3 2 4 3 4 3 2 0 6 1 2 4 3 4 3 6 3 7 5 4 4 4 6 4 6 5 4 6 10 4 4 8 4 6 9 11 9 4 10 9

99-3 0 0 0 0 0 0 0 0 0 1 2 1 3 0 0 1 2 1 1 3 2 2 2 4 3 1 3 5 2 3 3 6 2 5 5 6 4 2 5 4 3 8 10 6 14 12 7 9 8 8 8 11 10 9 11 14 11 14 11

00-1 0 0 0 0 0 0 1 0 1 1 0 1 1 3 0 1 2 3 2 1 2 0 2 5 3 3 3 2 2 4 9 4 3 2 6 10 5 5 3 6 6 3 8 9 11 6 8 13 9 9 6 10 9 12 9 17 14 17 11

00-3 0 0 1 0 0 0 0 1 0 1 2 0 1 2 1 2 2 2 4 4 1 2 3 3 3 3 4 5 5 4 2 3 2 11 6 6 3 3 3 8 4 3 8 11 14 10 10 6 11 9 8 12 11 10 11 8 14 9 12

03-1 0 0 0 1 0 0 0 0 1 1 1 3 2 3 3 4 0 5 3 4 3 2 1 4 5 5 8 3 1 4 5 4 3 4 6 5 7 3 6 8 6 7 8 8 9 6 11 9 9 12 6 10 10 14 12 13 14 15 14

Average 0 0.08 0.17 0.33 0.33 0.5 0.5 0.5 0.5 0.92 1.08 1.33 1.33 1.42 1.5 1.5 1.67 1.75 1.75 1.83 1.83 2 2.17 2.42 2.58 2.58 2.83 3.25 3.33 3.42 3.5 3.58 3.67 3.75 3.83 4.08 4.42 4.42 4.5 4.58 4.75 4.91 5.12 6 6.08 6.08 6.33 6.42 6.42 6.42 7.17 7.25 7.33 8.58 8.58 9 9 9.33 9.75

VD = No Data

Summary of the Data If our goal is to eat safer foods, then we should choose those foods that contain, on average, one or fewer synthetic chemicals and minimize our consumption of those foods with more synthetic chemicals. In order to aid in the selection of safer foods, the following contaminant intervals were defined to illustrate the relative magnitude of the number of synthetic chemicals in individual food products: Average Number of Contaminants

< 1.0 1.0 - 2.99 3.0 - 4.99 5.0 - 6.99 > 7.0

Contaminant Level Very Low Low Moderate High Very High

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These contaminant levels were used to provide the relative food product rankings illustrated in the following seven figures. Based on this classification, only those food products that average fewer than 1.O contaminant (i.e., No chemicals or Very Low) have the lowest risk of exposing the consumer to multiple synthetic chemicals. All of the food products in the other contaminant levels have an increasing risk of exposing the consumer to multiple synthetic chemicals. When reviewing all of the previous data, the FDA detected synthetic chemicals in virtually all the foods tested. Only corn, ham (luncheon), pineapple (canned), pinto beans, kidney beans, and chicken noodle soup were shown not to be contaminated. The fact that virtually every food we eat has been shown to be contaminated raises the following question. What synthetic chemicals are we most likely going to be exposed to if we consume a balanced diet of dairy, fruits, grains, protein, and vegetable products? The answer to this question is discussed in Chapter 3.

14

Food Contamination Summary for the Dairy Category

No Chemicals None

Very Low Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt

Low Evaporated milk Milk (2%) Half & Half cream Ice cream (light) Whole milk Sherbet

Moderate Vanilla ice cream Sour cream

All Columns (except No Chemicals) show increasing contamination from top to bottom

High Swiss cheese Cheddar cheese Cream cheese American cheese

Very High Butter

Food Contamination Summary for the Protein Category

No Chemicals Ham (luncheon meat)

Very Low Chicken breast Veal cutlet Ham Eggs (fried) Turkey breast Pork roast Shrimp Pork chop Eggs (boiled)

Low Fish (Haddock) Beef liver Beef steak Lamb chop Eggs (scrambled) Tuna (canned) Pork sausage

Moderate Roast beef Pork bacon Salami

High Bologna Ground beef Hot dogs (beef)

All Columns (except No Chemicals) show increasing contamination from top to bottom

Very High Fish (Salmon)

Food Contamination Summary for the Fruit Category

No Chemicals Pineapple (canned)

Very Low Pear (canned) Lemonade Grapfruit juice Watermelon Pineapple juice Prune juice

Low Peaches (canned) Grape juice Grapefruit Fruite cocktail (canned) Apple juice Orange juice Applesauce Banana

Moderate Prunes Pears Apricots Oranges Grapes Cantaloupe Plums

All Columns (except No Chemicals) show increasing contamination from top to bottom

High Raisins Peaches Cherries

Very High Strawberrys Apple

Food Contamination Summary for the Grain and Nut Category

No Chemicals Corn Kidney beans Pinto beans

Very Low Corngrits Wheat cereal Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice

Low Macaroni Biscuit Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers

Moderate High Very High Flour tortilla Popcorn (in oil) Dry roasted peanuts White roll Fruit-flavored cereal Mixed nuts (no peanuts) Whole wheat bread Butter crackers Peanut butter Cracked wheat bread Sweet roll Corn chips White bread Graham crackers

All Columns (except No Chemicals) show increasing contamination from top to bottom

Food Contamination Summary for the Vegetable Category

No Chemicals None

Very Low Onion Cauliflower Cabbage Sauerkraut Green peas Asparagus Okra Eggplant Peas (dried)

Low Tomato juice Stewed tomato Carrot Beets Sweet potato Mixed vegetables (F) Mushrooms Tomato sauce Tomato catsup Avocado Turnip Broccoli Brussels sprouts White potato - no skin Radish Winter squash Lima beans Mashed potatoes

Moderate Green beans French fries (F) Iceberg lettuce Black olives Olive/safflower oil

All Columns (except No Chemicals) show increasing contamination from top to bottom Note: FF = Fast Food, F = Frozen

High Tomato Cucumber White potato with skin Margarine Summer squash Celery Dill cucumber pickles Sweet cucumber pickles Green pepper Potato chips Collards

Very High French fries (FF) Spinach

Food Contamination Summary for the Mixed Food Category

No Chemicals Very Low Chicken noodle soupBean & bacon soup Tomato soup Spaghetti & tomato Chocolate pudding Fried Chicken (HM) Mushroom soup Suckers Pork and Beans Veg/beef soup

Low Moderate High Very High Chille & beans (HM) Apple pie Pumpkin pie Brown gravy (HM) Sugar cookies Fish sticks (F) Spaghetti & meatballs Stuffed pepers w/rice & beef (HM) Chocolate chip cookies Mayonnaise Muffin w/egg/cheese/ham (FF) Chicken nuggets (FF) Popsicle Chicken potpie Chocolate cake Cheese pizza (FF) Jelly Salisbury steak & gravy Doughnut-cake & icing Milk chocolate candy bar Clam chowder Raisin bran Meatloaf (HM) 1/4lb hamburger & bun (FF) Yellow cake French salad dressing Brownies Taco/tostada (FF) Blueberry muffin 1/4lb cheeseburger & bun (FF) Lasagna & meat (HM) Chocolate snack cake Beef stew Fried chicken (FF) Cheese & pepperoni pizza (FF) Italian salad dressing Coleslaw with dressing (HM) White sauce (HM) Mustard Beef chow mein (FF) Fish & bun (FF) Macaroni & cheese Sandwich cookies w/crème filling Turkey dinner Tuna noodle casserole (HM) Beef stroganoff (HM) Hot dog & bun (HM) Scalloped potatoes (HM) Caramel candy

All Columns (except No Chemicals) show increasing contamination from top to bottom Notes: FF = Fast Food, F = Frozen, HM = Home Made

Food Contamination Summary for the Child/Infant Category

No Chemicals Very Low Bananas & tapioca Peas (strained) Creamed corn (strained) Orange juice (strained) Custard pudding (strained) Milk-based formula Chicken (strained) Macaroni/tomato/beef Chicken noodle dinner Rice cereal (infant) Soy-based formula Mixed vegetables (strained) Turkey and rice Vegetables and beef Sweet potatoes (strained)

Low Moderate Applesauce (strained) Carrots (strained) Spinach (strained) Rice w/apple cereal (strained) Peaches (strained) Green beans (strained) Squash (strained) Vegetables and ham Vegetables and chicken Apple juice (strained) Teething biscuits Fruit pudding (strained) Beef (strained) Pears (strained)

All Columns (except No Chemicals) show increasing contamination from top to bottom

High None

Very High None

Chapter 3 Synthetic Chemicals in a Balanced Diet The USDA Food Guide Pyramid (see Appendix 2) recommends that “no one food group is more important than another - for good health you need them all.” Most people are well aware of the USDA recommendations, but individual choices obviously dictate the degree to which these recommendations are actually followed. For those individuals who attempt to maintain a balanced diet, they must also realize that they will consume a mixture of chemicals that is unique to each food group. Therefore, the chemical diversity of an individual’s diet is dictated by the foods they consume. But before we discuss this chemical diversity in our diet, it is necessary to describe the basic types of chemicals to which we are all exposed.

Synthetic Chemicals in Our Food The two basic types of synthetic chemicals in our food are pesticides and industrial chemicals. The pesticides and industrial chemicals found in the food reported in this guide are listed in Appendix 1. When reviewing this list of pesticides, it can be seen that there are many different classes of pesticides (i.e., the chemical characteristic of that pesticide that makes it toxic). In other words, different chemicals are toxic because of their different chemistry. The industrial chemicals are basically petroleum compounds that may or may not contain chlorine. The combination of all these different compounds ultimately influences the toxic diversity of the chemical mixtures we all consume. It is also important is to note that some pesticides have been banned from use in the United States (e.g., dieldrin is listed as being banned). All of these banned pesticides were no longer in use in the United States by the late 1970s and early 1 980s. Why is this important? It is important because it has a direct impact on the meaning of USDA certified organic foods. In order to receive a USDA certification as an organic food, the food producer must not have used pesticides for the previous three years. However, as evidenced by the food data collected by the FDA, banned pesticides persist in the soil to this very day. Furthermore, the vast majority (i.e., about 95 percent) of the food sold in the United States is grown and produced in the United States. This means that those foods found to contain banned pesticides had to come from farms in the United States.

This means that USDA certified organic-foods will also contain bannedpesticides unless the specific crop or animal was ( I ) grown on land that never used banned pesticides (a rare occurrence) and (2) an animal was only given,feed that was.free of bannedpesticides. Therefore, for any food identified by this guide as containing a banned pesticide, consumers should assume that the “organic” equivalent of that food also contains banned pesticides. In other words, if regular butter contains the pesticide DDE, it should be assumed that organic butter contains DDE as well (i.e., unless the organic food producer demonstrates that it is not contaminated).

22

In order to evaluate an individual’s exposure to chemical mixtures, it was necessary to determine how frequently pesticide and industrial chemicals were found in each food product. The results of this determination are discussed for the basic food categories (i.e., dairy, protein, vegetable, fruit, and grain) as well as for the mixed food and childhnfant food categories.

Synthetic Chemicals in Dairy Products The pesticides found in dairy products are given in Exhibit 1. In order to highlight the occurrence of any banned pesticide in a food, all detected occurrences have been shaded grey. This will be done in all the food groups. The industrial chemicals in dairy products are given in Exhibit 2. Each exhibit provides the following information:

a

The number of times a specific chemical was found in a Market Basket (e.g., there were 12 Market Baskets). For example in Exhibit 1, DDE was found all 12 times or 100 percent of the time, whereas HE was found in butter 6 out of 12 times or 50 percent of the time. The top-10 chemicals (or most frequently found chemicals in a food category) are also identified. For example, DDE was found in dairy products 65.4 percent of the time.

When reviewing Exhibit 1, it can be seen that every dairy product had detectable levels of at least one banned pesticide, whereas 13 dairy products had at least two or more detected banned pesticides. Clearly, the higher the fat content of the dairy products, the greater the number of the banned pesticides. Another common group of pesticides in dairy products are the endosulfan pesticides. Because endosulfan pesticides are a common contaminant in most agricultural products, its occurrence in dairy products (i.e., found in 10 out of 19 products) is expected. Of all the food categories, dairy products also contain one of the higher frequencies of industrial chemicals (see Exhibit 2). This is expected because these industrial chemicals tend to accumulate in the fat of dairy products. The diversity of the chemicals found in dairy products, however, occurs for several reasons. Because chloroform is a byproduct of using a chlorine disinfectant, it would appear that a significant number of dairy producers in the United States either do not rinse or do not completely rinse their equipment after disinfection’. Another source of disinfection byproducts is from water that may be used in a dairy. Benzene, toluene, ethyl benzene, and xylenes and the other detected chlorinated petroleum solvents (e.g., CBZ, DCE, PCE, TCA, and TCE) occur in dairy foods is because (1) these chemicals were in products used to lubricate or clean machinery that contacted the dairy products or (2) these chemicals were in the ambient air of the dairy. Plastic packaging is another source of chemical contaminants in dairy products. Styrene is a basic building block of various plastics. However, some of the styrene that is in plastic is not linked or bound into the plastic but is free to leach out of this seemingly solid product. Furthermore, styrene commonly carries its own chemical contaminants, such as ethyl benzene,

’It should also be noted that at least five dairy products were contaminated with both chloroform and bromodichloromethane (i.e., associated with both bromine and chlorine disinfection). 23

Exhibit 1. Pesticide Frequency In Dairy Products (All Market Baskets) Product Butter American Cheese Cream Cheese Cheddar Cheese Swiss Cheese Sour Cream Vanilla Ice Cream Sherbet Whole Milk Ice Cream (light) Half & Half Milk (2%) Evaporated Milk Fruit Yogurt Chocolate Milk Shake Cottage Cheese (4%) Plain Yogurt Chocolate Milk Skim Milk

DDE 12 12 12 8 10 11 10 6 7 7 11 6 10 5 7 5 5 4 1

Die EnS HCB HE 10 7 11 6 8 4 2 1 12 3 1 3 9 1 3 11 3 3 9 2 4 2 6 1 1 1 5 1 1 6 4 1

1

Oct Mxy Lin Cum 5 1 5 4 1 1 2 1 1 1 1 1

P 2

Ipr

Mal Dip Nac Vin 1 2 1

Azi BHC 1

2 1 1

3 1

2

2

1 4

2

1 2 1

Totals 149 84 23 23 21 Frequency (top 10) 65.4 36.8 10.1 10.1 9.2 Banned Pesticides Total number of analyses = 228

8

7

6

5

5

4

3

2

2

2

1

1

Exhibit 2. Industrial Chemical Frequency In Dairy Products (All Market Baskets) Product Butter American Cheese Cream Cheese Cheddar Cheese Swiss Cheese Sour Cream Vanilla Ice Cream Sherbet Whole Milk Ice Cream (light) Half & Half Milk (2%) Evaporated Milk Fruit Yogurt Chocolate Milk Shake Cottage Cheese (4%) Plain Yogurt Chocolate Milk Skim Milk

Cfo 12 9 10 10 7 11 9 5 6 9

Tol 12 10 8 10 11 2 4 7 1 1

Xyl 11 10 3 8 3 2 4 4

Sty 10 4 2 2 2 1 1 1

4

BZ TBZ PCE EBZ BDM DBZ TCA CBZ DCE TCE PCB Pyl 3 7 5 6 3 3 1 2 2 1 2 1 2 1 1 1 1 3 1 1 2 1 1 1 1 1 3 2 2 1 1 1 1 2 1 2 1 1 1 1 1 2 1 1 1 1 1

1

Totals 88 67 49 23 Frequency (top 10) 38.5 29.4 21.5 10.1 Banned Chemical Total number of analyses = 228

16 7

12

11

9

7

7

7

3

3

3

2

2

benzene, and TCE. These data suggest that the occurrence of styrene, ethyl benzene, benzene, and TCE are not unexpected in dairy products that come into contact with plastic container^.^ This is consistent with the chemical contaminants detected in dairy products (e.g., styrene is detected when benzene and TCE are detected). Another unique industrial chemical that has only been reported in butter are the polychlorinated biphenyls (PCBs). These industrial chemicals were banned in 1979 but are still a widespread contaminant in soil, sediment, and water resources.

Synthetic Chemicals in Protein Products The pesticides found in protein products are given in Exhibit 3 and the industrial chemicals are given in Exhibit 4. As seen in these exhibits, protein products have contaminant patterns similar to those of dairy products. In other words, those protein products with a higher fat content will contain the greatest number of pesticides and industrial chemicals. Thus, the food products containing the greatest number of pesticides and industrial chemicals are hot dogs, salmon, ground beef, bologna, salami, bacon, roast beef, and pork sausage. Another similarity with dairy products is the occurrence of the same four banned pesticides (i.e., DDE, dieldrin, hexachlorobenzene, and heptachlor epoxide) in almost all of the protein. Only ham luncheon meat contained none of these chemicals. Furthermore, the vast ma-jority of beef, veal, pork, and lamb is not imported. This demonstrates that the occurrence of banned pesticides in protein products is from past agricultural practices in the United States. Once again, these data demonstrate that USDA certified organic protein products do contain multiple organochlorine pesticides and industrial chemicals and that only low-fat protein products are less likely to contain multiple synthetic chemicals, yet low-fat product will most likely contain DDE. There are yet more similarities between protein and dairy products. For example, highly processed protein products (e.g., ground, mixed and canned) also contain disinfection byproducts. Thus, hot dogs, ground beef, bologna, salami, and canned tuna are contaminated with chloroform and sometimes with bromodichloromethane. Benzene, toluene, ethyl benzene, and xylenes, as well as the other detected chlorinated petroleum solvents (e.g., PCE, TCA, and TCE), also occur in protein products because these chemicals were in products used to lubricate or clean machinery that contacted the dairy products, or because these chemicals were in the ambient air of the meatpacking plant. Protein products also contain styrene from contact with plastics. Finally. PCB (a banned industrial chemical) was found to occur in every Market Basket sample of salmon.

'The occurrence of toluene and xylene contaminants in food products could also be associated with styrene plastics.

26

Exhibit 3. Pesticide Frequency for Protein Products (All Market Baskets) Product Hot Dogs Fish (Salmon) Ground Beef Bologna Salami Bacon Roast Beef Pork Sausage Tuna (canned) Egg (scrambled) Lamb Chop Beef Steak Beef Liver Egg (hard boiled) Pork Chop Shrimp Pork Roast Turkey Egg (fried) Ham Veal Cutlet Chicken Fish (Haddock) Ham (Luncheon Meat) Totals Frequency (top 10) Banned Pesticides No. of analyses = 276

DDE Die HCB HE BHC Cno Cpa DDT Oct TDE Lin Atz Cam Cmy Dip Cd Cpy EnS Etn Mal Nac Cum Dan Diz P 10 5 2 4 3 3 1 2 9 8 9 6 8 1 5 6 2 1 2 2 10 8 3 5 1 2 1 8 3 2 1 1 1 9 3 1 2 1 6 2 7 1 1 1 7 2 6 4 2 1 2 2 1 1 4 2 10 2 5 1 1 1 1 6 4 2 1 1 3 4 1 5 3 2 1 1 1 3 2 1 1 1 1 1 3 2 2 1 1 1 1 1 1 1 1 2 108 48 21 39.1 17.4 7.6

20 7.2

12

12 10

8

8

7

6

1

3

3

3

2

2

2

2

2

2

1

1

1

1

Exhibit 4. Industrial Chemistry Frequency for Protein Products (All Market Baskets) Product Tol BZ Xyl Sty EBZ PCE TCE Cfo TBZ DBZ PCB TCA BDM BBZ Ply CTC PBZ RBZ CBZ Hot Dogs 12 5 5 4 2 4 6 4 3 2 1 1 Fish (Salmon) 1 8 2 2 Ground Beef 11 8 5 4 2 2 3 1 1 3 1 Bologna 9 5 5 6 4 7 3 5 1 2 2 2 1 Salami 12 5 7 5 3 2 1 1 2 1 Bacon 12 4 7 7 4 2 1 5 2 2 Roast Beef 11 11 3 6 2 2 1 2 Pork Sausage 1 1 Tuna (canned) 10 7 4 2 1 1 1 1 Egg (scrambled) 6 2 3 5 1 1 1 Lamb Chop 1 Beef Steak 1 Beef Liver 1 1 1 Egg (hard boiled) 1 Pork Chop 1 Shrimp Pork Roast 1 1 1 Turkey 1 1 1 Egg (fried) Ham 1 Veal Cutlet Chicken 1 Fish (Haddock) Ham (Luncheon Meat) Totals 93 49 41 38 18 17 16 13 10 8 8 7 6 5 4 3 2 2 1 Frequency (top 10) 33.7 17.8 14.9 13.8 6.5 6.2 Banned Chemical No. of analyses = 276

Synthetic Chemicals in Fruit Products The pesticides found in fruit products are given in Exhibit 5 , and the industrial chemicals are given in Exhibit 6. Fruit products are contaminated with a significant number of diverse insecticides and fungicides. However, several of these pesticides are responsible for the majority of the contamination. Iprodione and its metabolite make up 44.6 percent of the pesticides detected, whereas endosulfan and its by-product (endosulfan sulfate) make up an additional 24.4 percent of the detected pesticides, for a total of 69 percent. The remaining five pesticides are distributed throughout the fruit products. Toluene as well as the other industrial chemicals occur primarily in apples, oranges and orange juice, bananas, and raisins. It is assumed that the occurrence of benzene, ethylbenzene, toluene, and xylene compounds in these fruit products may be associated with the inactive portion of pesticide formulations or is the result of contacting process equipment. The most frequent occurrence of styrene is in strawberries. This occurrence would be consistent with the ubiquitous plastic wrap or baskets associated with packaging strawberries. It can be seen that several fruit products contain banned pesticides. These data suggest that raisins, cantaloupe, and strawberries have the greatest probability of being contaminated with banned pesticides, while some grape, peach, cherry, and prune samples have reported DDE contamination. The vast majority of these fruits were also produced domestically. This means that these pesticides occurred in these products because of past agricultural practices. Citrus fruits do not tend to be as contaminated with pesticides as noncitrus fruits. Specifically, all of the citrus fruits and fruit juices are essentially free of endosulfan and iprodione contaminants, yet they are contaminated with ethion which does not occur in noncitrus fruits. Another interesting characteristic of the fruit category is that juices tend to be far lcss contaminated than their parent fruit (i.e., except for pineapple). This suggests that synthetic chemicals remain in the rind or peel of the parent fruit. This is also consistent with canned peaches and pears that have far fewer contaminants than the whole fruit.

Synthetic Chemicals in Grain and Nut Products The pesticides found in grain and nut products are given in Exhibit 7, and the industrial chemicals are given in Exhibit 8. Unlike the previous food categories, many grain and nut food products are mixtures of other food category products and were produced commercially (except cornbread which was homemade). The grain and nut food products in this category were selected for this group if the dominant ingredient was a grain or nut product; otherwise the food product was placed in the mixed food category. Because of these mixtures, some products may exhibit chemical contaminant patterns associated with dairy, protein (i.e., eggs), or fruit products. The first six organophosphorus and chlorinated organophosphorus pesticides dominate wheat-based products. Exhibit 7 shows that virtually all wheat-based products are, at a minimum, contaminated with malathion and chlorpyrifos-methyl. These data also suggest that although corn-based products can contain malathion and chlorpyrifos-methyl, they are much less likely to be contaminated by the first six organophosphorus and chlorinated organophosphorus pesticides. 29

Exhibit 5. Pesticide Frequency for Fruit Products (All Market Baskets) Product

Ipr

Car

Thi

Ipm

EnS

Azi

Cpy Dic EII Pho EnI Dan Ben Cap DDE Prg Dat Par Mal Etn Die Mxy P

Apples 2 12 5 11 6 1 7 Strawberries 10 8 3 4 2 2 3 Cherries 9 9 9 5 7 5 Peaches 11 6 9 1 3 2 1 1 Raisins 2 5 1 1 2 7 1 Plums 12 2 12 1 5 2 Cantaloupe 1 3 10 3 6 Grapes 8 2 7 1 3 2 1 Oranges 2 9 1 7 2 Pears 2 2 11 2 7 2 1 Prunes 10 6 4 1 2 6 3 Apricots 9 2 1 2 2 3 1 2 Bananas 10 Applesauce 7 3 1 2 Orange Juice 2 1 Apple Juice 11 7 Fruit Cocktail 6 1 5 4 Grapefruit 12 2 Grape Juice 3 11 1 Peaches (canned) 4 6 2 Prune Juice 4 2 1 Pineapple Juice 6 Watermelon 4 1 Grapefruit Juice 1 Lemonade 1 Pears (canned) 1 Pineapple (canned) Totals 90 79 69 58 50 34 34 33 31 Frequency (top ten) 27.1 23.8 20.8 17.5 15.1 10.2 10.2 10 9.3 Banned Pesticides No. of analyses = 332

3 2 9 2

7 3 3 1 1 6 1

6 7

2 1

1

7 10 2

3 4 2 5

3 8 1 1

4

1 1

8 1 1

2 12 1

5 5

4 1

7 1 1 1

5 1 1 1 1

3 1 1 10

2

3

2

2

1

1

3 1

4

1

4 1

2 1

1

3 1 1

2

1 1

3 6 5 1 1

2

1

1

1 1 3

29 26 25

23

23

19

19 15 15

12 11

9

9

9

Exhibit 5. Pesticide Frequency for Fruit Products (All Market Baskets) - Continued Product Apples Strawberries Cherries Peaches Raisins Plums Cantaloupe Grapes Oranges Pears Prunes Apricots Bananas Applesauce Orange Juice Apple Juice Fruit Cocktail Grapefruit Grape Juice Peaches (canned) Prune Juice Pineapple Juice Watermelon Grapefruit Juice Lemonade Pears (canned) Pineapple (canned) Totals Frequency (top ten) Banned Pesticides No. of analyses = 332

Far Fen Tbp Tox Vin Mos Ome Diz Dip Eth Mat Bif DCP Efv Fex Fol Met Pal Pne Ace Cd Cil DDT Edr Pon

1

2 1

4 2

2 1 1

5 1

1 1

1 1

1

2

1

1

1

2

1

1

1

1 1 6

1

1

4 1

1 2

3 1

1

1

1

1

1

1

2

3

1 6

2 1 1

1 1 1

8

7

7

7

7

6

5

4

3

3

3

2

2

2

2

2

2

2

2

1

1

1

1

1

1

Exhibit 6. Industrial Chemistry Frequency for Fruit Products (All Market Baskets) Product Apples Strawberries Cherries Peaches Raisins Plums Cantaloupe Grapes Oranges Pears Prunes Apricots Bananas Applesauce Orange Juice Apple Juice Fruit Cocktail Grapefruit Grape Juice Peaches (canned) Prune Juice Pineapple Juice Watermelon Grapefruit Juice Lemonade Pears (canned) Pineapple (canned) Totals Frequency (top ten) No. of analyses = 332

Tol Xyl BZ Sty Cfo TCE EBZ PCE DBZ DNB 3 9 4 2 1 1 1 1 8 1

4

3

2

1

2

1

1 1

8

5 1

2

2

2

1

9

1

1

1

5

3 1 2

3

2

3

1

1

1 5

1 1

1

1 1 1 30 27 22 14 10 9

3

2

2

1

1

Exhibit 7. Pesticide Frequency for Grain Products (All Market Baskets) Product Peanut Butter Mixed Nuts (no peanuts) Roasted Peanuts Graham Crackers White Bread Sweet Role Butter crackers Fruit-Flavored Cereal Popcorn Corn Chips Cracked Wheat Bread Whole Wheat Bread White Roll Flour Tortilla Saltine Crackers Rye Bread Bagel Shredded Wheat Pretzels Pancake Mix Granola English Muffin Cornbread (HM) Noodles Oat Ring Cereal Biscuit Macaroni White Rice Creamed Corn Oatmeal Crisped Rice Cereal Corn Flakes Wheat Cereal Corngrits Pinto Beans Kidney Beany Corn Totals Frequency (top ten) Banned Pesticides No. of analyses = 444

Mal 4 3 12 10 11 12 3 2 2 11 12 11 11 12 11 10 10 11 10 5 11 9 7

Cpm

12 10 11 12 2

11 12 9 11 11 12 11 10 12 11 9 11 8 7

Cpy 11 8 8 3 1 1

Mxy 1

Dip

Pri

11

1 1

4 2 4

3

Tox 12 12

DDE 8 3 8

Die 11 2 9

4

EnS 7

Pme 6

7

8

BHC 4 5 3

14

12

6 1

6 7 1 3 9 4 7

1 3 4 1 3 4 1 1

7 5 2 4 3

1

1

6

8

1 1 5 2 3 2 2

1 1 12

5 6

24-D 1 1

1

3 3 1

Pal 12 2 11

1

4 1 2 3 1 2 3

Dca

9 6

1 1 1

1

1 1

1

1 1

1 1

1

214 48.2

208 46.8

55 12.3

41 9.2

39 8.8

Note: HM = Homemade

37 8.3

28

25

25

24

23

17

17

Exhibit 7. Pesticide Frequency for Grain Products (All Market Baskets) - Continued Product Peanut Butter Mixed Nuts (no peanuts) Roasted Peanuts Graham Crackers White Bread Sweet Role Butter crackers Fruit-Flavored Cereal Popcorn Corn Chips Cracked Wheat Bread Whole Wheat Bread White Roll Flour Tortilla Saltine Crackers Rye Bread Bagel Shredded Wheat Pretzels Pancake Mix Granola English Muffin Cornbread (HM) Noodles Oat Ring Cereal Biscuit Macaroni White Rice Creamed Corn Oatmeal Crisped Rice Cereal Corn Flakes Wheat Cereal Corngrits Pinto Beans Kidney Beany Corn Totals Frequency (top ten) Banned Pesticides No. of analyses = 444

Cam Cum

Qac

Diz

Edi

Mat

Qui 4

Clo

Ipr

4

Lin

Etn

Cno

1

2

Dic

Ell 1

2 1

3

Pms 2

1 1 2 1 1

1 1 6

4

3 1

1 7

1 2 1 1

1

2

1 4 1 6

1 1

4

10

10

10

6

6

5

5

4

Note: HM = Homemade

4

4

3

3

2

2

2

Exhibit 7. Pesticide Frequency for Grain Products (All Market Baskets) - Continued Product Peanut Butter Mixed Nuts (no peanuts) Roasted Peanuts Graham Crackers White Bread Sweet Role Butter crackers Fruit-Flavored Cereal Popcorn Corn Chips Cracked Wheat Bread Whole Wheat Bread White Roll Flour Tortilla Saltine Crackers Rye Bread Bagel Shredded Wheat Pretzels Pancake Mix Granola English Muffin Cornbread (HM) Noodles Oat Ring Cereal Biscuit Macaroni White Rice Creamed Corn Oatmeal Crisped Rice Cereal Corn Flakes Wheat Cereal Corngrits Pinto Beans Kidney Beany Corn Totals Frequency (top ten) Banned Pesticides

Mec

P

Par

Tbp

Cpa

Cte

1

1

Dat

EDC

Eth

Fit

HCB

Mxo

Pcy

Ton

1 1 2

1

1 1

1 1 1

1 1 1

1

1

1

2

2

2

2

1

1

1

1

1

1

1

1

1

1

Exhibit 8. Industrial Chemical Frequency for Grain Products (All Market Baskets) Product Peanut Butter Mixed Nuts (no peanuts) Roasted Peanuts Graham Crackers White Bread Sweet Role Butter crackers Fruit-Flavored Cereal Popcorn Corn Chips Cracked Wheat Bread Whole Wheat Bread White Roll Flour Tortilla Saltine Crackers Rye Bread Bagel Shredded Wheat Pretzels Pancake Mix Granola English Muffin Cornbread (HM) Noodles Oat Ring Cereal Biscuit Macaroni White Rice Creamed Corn Oatmeal Crisped Rice Cereal Corn Flakes Wheat Cereal Corngrits Pinto Beans Kidney Beany Corn Totals Frequency (top ten) Banned Chemical No. of analyses = 444

Tol 11 12 1 9 4 9 9 7 10 10

Xyl 6 10 1 6 4 6 5 5 7 5

Sty 10 12

TBZ 5 9

BZ 6 2

EBZ 5 8

4 3 11 3 3 3 4

7 4 4 3 1 3 4

3 1 3 1 5 5 5

4 1 3 3 1 2 2

1 1

PBZ 11 1 12

DBZ 1 3 3 3 1 1 1 1

TCE 1 3

Cfo 2 1 1

1 1 2 1 2 2

1 4 2

1 1 1

1

1 1 1

1

1

1

1 1

1 1

1

1 1

1

1

3

1 1

1

1

91 20.5

66 14.9

54 12.2

45 10.1

Note: HM = homemade

32

29

24

14

13

12

Exhibit 8. Industrial Chemical Frequency for Grain Products (All Market Baskets) - Continued Product Peanut Butter Mixed Nuts (no peanuts) Roasted Peanuts Graham Crackers White Bread Sweet Role Butter crackers Fruit-Flavored Cereal Popcorn Corn Chips Cracked Wheat Bread Whole Wheat Bread White Roll Flour Tortilla Saltine Crackers Rye Bread Bagel Shredded Wheat Pretzels Pancake Mix Granola English Muffin Cornbread (HM) Noodles Oat Ring Cereal Biscuit Macaroni White Rice Creamed Corn Oatmeal Crisped Rice Cereal Corn Flakes Wheat Cereal Corngrits Pinto Beans Kidney Beany Corn Totals Frequency (top ten) Banned Chemical No. of analyses = 444

TCA 5 1

Tpp

PCB 1

Pyl 2 1

BBZ 1

2 1

2

PCE

BDM

2

1

2 3 3 2

1

1 1

2

2 1

1

1 1

11

9

8

Note: HM = homemade

6

3

1

Theoretically, the organophosphorus pesticides are not persistent. This means that USDA certified organic wheat-based and corn-based products should be relatively free of pesticides. Just like the previous categories, some USDA certified organic grain and nut products will, however, be contaminated with banned pesticides. These data show that peanut products (peanut butter and dry-roasted peanuts) are contaminated with at least three banned pesticides, while mixed nuts, butter crackers, popcorn, sweet roll, pancake mix, and cornbread were reported to contain banned pesticides. Given the low percentage of imports for these products, the occurrence of these pesticides can be said to be the result of past U.S. agricultural practices. Once again, this suggests that even USDA certified organic peanut products will contain a mixture of banned pesticides. The occurrence of banned pesticides in the other grain-based products may be associated with the occurrence of butter or oils in these mixed products. Grain products with a high oil content or prepared with butter or margarine may have contacted processing equipment and plastics containing industrial chemicals. As a result, several of the grain products were contaminated with a significant number of industrial chemicals. These products were graham crackers, white bread, sweet rolls, butter crackers, and fruit-flavored cereal.

Synthetic Chemicals in Vegetable Products The pesticides found in vegetable products are given in Exhibit 9, and the industrial chemicals are given in Exhibit 10. Compared to both dairy and protein products, the vegetable foods contain far fewer industrial chemicals except for those foods that are (1) oils (i.e., olive/safflower oil and margarine) or fired in oils (i.e., french fries and potato chips) and (2) mechanically handled or sorted (i.e., tomatoes and avocados). Vegetables are, however, contaminated with a significant number of diverse insecticides and herbicides. The chlorinated endosulfan insecticides contaminate 75 percent of all the vegetable products and account for 70 percent of the detected pesticides. Since 2002, the use of endosulfan insecticides on succulent beans and peas, spinach, and grapes has been discontinued. Even with this discontinuation, however, the majority of vegetable products are still expected to be contaminated with endosulfan pesticides. Exhibit 9 shows that many of the vegetable products contain banned pesticides. These data show that 33 vegetable products are contaminated with banned pesticides, whereas 2 1 or 47 percent of the vegetable products are contaminated with multiple banned pesticides. This widespread contamination transcends the five recommended vegetable groups that are included in a balanced diet. For example: Dark-green vegetables: spinach, collards, and broccoli Deep yellow vegetables: carrots, sweet potatoes, and winter squash Beans and peas: lima beans Starchy vegetables: potatoes (white potatoes, french fries, potato chips, and mashed potatoes) Other vegetables: summer squash, pickles, turnips, beets, cucumbers, celery, olives, oils, brussels sprouts, iceberg lettuce, green peppers, mixed vegetables, asparagus, green beans, sauerkraut, and onions 38

Exhibit 9. Pesticide Frequency for Vegetable Products (All Market Baskets) Product Spinach French Fries (FF) Collards Potato Chips Green Peppers Sweet Pickles Dill Pickles Celery Summer Squash Margarine White Potato w/skin Cucumber Tomato Olive/Safflower Oil Black Olives Iceberg Lettuce French Fries (F) Green Beans Mashed Potatoes Lima Beans Winter Squash Radish White Potato wo/skin Brissels Sprouts Broccoli Turnip Avocado Tomato Catsup Tomato Sauce Mushrooms Mixed Vegetables (F) Sweet Potatoes Beets Carrots Stewed Tomatoes Tomato Juice Peas (dried) Okra Eggplant Asparagus Green Peas Sauerkraut Cabbage Cauliflower Onion Totals Frequency (top ten) Banned Pesticides No of analyses = 540

EnS 7 11 6 6 6 12 12 3 12

DDE 12 3 11 2 3 2 2 7 3

Ell 3

Enl 1

1

2

6 11 11 3 8

6 10 10 2 11

11 12 7 8 11 7 11 3 8

7

1 12 8 3

2 12 6 2 5 6

7 3 8 4 3 2

5 6 3 2 2 3 2 2 9 2 3 9 7

1 1

2 2

6 2

P 12

Mos

8 12 11 2

4

1

1 11

10 10

11

Cpy 6 2 4

Ace 1

3 3

10

5

DCP 4 10 1

9

9 12 7

1 4 6

4

3

6

6 1

7

8

1

9

1

4 1

1 2

2

DDT 11 1 4 1 1 1 1 2 1

Dan 1 1

Cd 2

Tox 4

2

3

6 4

3 6

2

7

4

2

5 1

2

9

6 1 2

6 1 10

1 1 2

12 12

1 6 5 1 1 3 1 1 2

2 2 5

3

5 5

1 2 1 2 6

3

8 1 11

2 3

4 4

3 1

Cam

2

1 3 1 1 3

Die 6 4 5 2

2 2 3 1

1 1

3 4

1 3

4

4

9 1 7

4 5

1

2 1

7

3

1

2 1

1

9 1

9 3

1 2

1

1 1

1 3 2

1 1

5

2

1 5

2

1

1

4 2 198 36.7

122 22.6

90 16.7

89 16.5

1 86 15.9

75 13.9

73 13.5

Note: FF = Fast-food, F = Frozen

72 13.3

67 12.4

58 10.7

40

34

29

27

24

Exhibit 9. Pesticide Frequency for Vegetable Products (All Market Baskets) - Continued Product Spinach French Fries (FF) Collards Potato Chips Green Peppers Sweet Pickles Dill Pickles Celery Summer Squash Margarine White Potato w/skin Cucumber Tomato Olive/Safflower Oil Black Olives Iceberg Lettuce French Fries (F) Green Beans Mashed Potatoes Lima Beans Winter Squash Radish White Potato wo/skin Brissels Sprouts Broccoli Turnip Avocado Tomato Catsup Tomato Sauce Mushrooms Mixed Vegetables (F) Sweet Potatoes Beets Carrots Stewed Tomatoes Tomato Juice Peas (dried) Okra Eggplant Asparagus Green Peas Sauerkraut Cabbage Cauliflower Onion Totals Frequency (top ten) Banned Pesticides No of analyses = 540

Ipr

Dat 2

Dip

1

Eth 1

Icm

Thi

HE

2

1

2

1

Lin 1

1

1

Nac 1

Ome 4

1

1

3

Cno

3 1 1

1

4 4

Dic

Pal 1

Cin

1

7

Cpa

2

4 1

1

1 3

1

4

1 3

1

3

6 3

5

4

8

2

3

4 1 3 1 3

1

2

5

6

1

1 1 6

6 2 1

4

1

2 1

1

1 3 2 5

3

1

2 1

3 2

4

1

1

1

1

1 5 3

3 1

1

10 1 2

1 9 4

1

4 1

5

1

5

1 23

22

20

20

19

19

16

Note: FF = Fast-food, F = Frozen

16

15

15

14

12

12

11

11

Exhibit 9. Pesticide Frequency for Vegetable Products (All Market Baskets) - Continued Product Spinach French Fries (FF) Collards Potato Chips Green Peppers Sweet Pickles Dill Pickles Celery Summer Squash Margarine White Potato w/skin Cucumber Tomato Olive/Safflower Oil Black Olives Iceberg Lettuce French Fries (F) Green Beans Mashed Potatoes Lima Beans Winter Squash Radish White Potato wo/skin Brissels Sprouts Broccoli Turnip Avocado Tomato Catsup Tomato Sauce Mushrooms Mixed Vegetables (F) Sweet Potatoes Beets Carrots Stewed Tomatoes Tomato Juice Peas (dried) Okra Eggplant Asparagus Green Peas Sauerkraut Cabbage Cauliflower Onion Totals Frequency (top ten) Banned Pesticides No of analyses = 540

Car

Vin

Diz 1 1

TDE 5

Tpp

Met

Fen

Ben

Cum

Efv

Oct

Cil

Cyf

Edr

2 2

5

2

4

2

1

1

2 2 1

1 1

2 2

1

3

6 1

BHC

1

1

1

1

1

4 1

1

2 1

1

1 1 2

2

6 1 1 1

1

1

3

3

1 1 1 1 2

6

2

1 1 2

10

10

9

9

9

8

7

Note: FF = Fast-food, F = Frozen

6

6

5

5

5

3

Exhibit 9. Pesticide Frequency for Vegetable Products (All Market Baskets) - Continued Product Spinach French Fries (FF) Collards Potato Chips Green Peppers Sweet Pickles Dill Pickles Celery Summer Squash Margarine White Potato w/skin Cucumber Tomato Olive/Safflower Oil Black Olives Iceberg Lettuce French Fries (F) Green Beans Mashed Potatoes Lima Beans Winter Squash Radish White Potato wo/skin Brissels Sprouts Broccoli Turnip Avocado Tomato Catsup Tomato Sauce Mushrooms Mixed Vegetables (F) Sweet Potatoes Beets Carrots Stewed Tomatoes Tomato Juice Peas (dried) Okra Eggplant Asparagus Green Peas Sauerkraut Cabbage Cauliflower Onion Totals Frequency (top ten) Banned Pesticides No of analyses = 540

Mal

Tri

Bif

Cte

Lac

Qui

Cau

HCB

Lrn

Mat

Mxy

Neb

Oxa

Sim

Tos

1 1 3

1 1

1

1

1 1

1

1

1

1 1

1

1 1

1 1

1

1

3

3

2

2

2

2

1

Note: FF = Fast-food, F = Frozen

1

1

1

1

1

1

1

1

Exhibit 10. Industrial Chemical Frequency for Vegetable Products (All Market Baskets) Product Tol Sty Spinach French Fries (FF) 11 10 Collards Potato Chips 10 5 Green Peppers Sweet Pickles Dill Pickles 1 Celery 1 Summer Squash Margarine 12 5 White Potato w/skin Cucumber Tomato 2 1 Olive/Safflower Oil 7 6 Black Olives 1 Iceberg Lettuce French Fries (F) Green Beans Mashed Potatoes Lima Beans Winter Squash Radish White Potato wo/skin Brissels Sprouts Broccoli Turnip Avocado 2 5 Tomato Catsup Tomato Sauce 1 Mushrooms Mixed Vegetables (F) Sweet Potatoes 1 Beets Carrots Stewed Tomatoes Tomato Juice Peas (dried) 1 Okra Eggplant Asparagus Green Peas Sauerkraut Cabbage Cauliflower Onion Totals 50 32 Note: FF= Fast-food, F = Frozen

BZ

Xyl

EBZ

2

6

5

Cfo 1 1

3

6

5

2

TBZ DBZ PCE TCE DNB PBZ BBZ BDM CBZ 3

2

1

1

5

3

2

2

1

1

1

2

Pyl

BRB RBZ

1

1

1 1

1

3

7

4

2

4

3 6

1 5

1 4

2 2 1

2

4

1

1

4

1

1

1

1

1

8

1

6

1

3

1

3

2

1

27

27

19

17

14

11

11

6

3

3

2

2

2

2

1

1

Vegetables with a fairly high percentage of imports (i.e., squash, cucumbers, olives) may contain banned pesticides from foreign sources. The remaining vegetables were grown mostly in the United States. These data demonstrate that the majority of both USDA certified organic vegetable and nonorganic products may contain at least one banned pesticide while at least 47 percent are likely to be contaminated with multiple banned organochlorine pesticides. Clearly, the vegetables with the greatest probability of being contaminated with multiple banned pesticides are spinach, collards, squash, pickles, cucumber, radish, turnip, potatoes with skin, broccoli, and beets. These data suggest that those vegetable products most likely to be contaminated with a mix of pesticides are green peppers, celery, tomato, spinach, mixed vegetables, lima beans, collards, green beans, brussels sprouts, potato with skin, and iceberg lettuce. All of these products purchased as USDA certified organic foods would not be expected to contain these pesticides.

Synthetic Chemicals in Mixed Products The pesticides found in Mixed products are given in Exhibit 1 1, and the industrial chemicals are given in Exhibit 12. A review of the mixed food products in these two exhibits shows that the composition of these food products is dominated by grain, dairy, and meat products. Therefore, it is not unexpected that the most common pesticides and industrial chemicals in the mixed foods are essentially the same ones that dominate the grain, dairy, and meat product chemicals. In general, these data show that those food products that contain cheese, butter or margarine, milk, high-fat meat products, and oils (or cooked in oils) are contaminated with the greatest number of pesticides and industrial chemicals. Furthermore, the majority of the mixed food products are contaminated with a mixture of banned pesticides. Once again, those products containing dairy and/or protein products are contaminated with the greatest number of banned pesticides. It also appears that fewer industrial chemicals are found in homemade mixed products than in commercially prepared mixed products. These data also show a consistent lack of styrene in homemade products. This suggests that homemade products have less contact with plastics during their preparation (i.e., as opposed to storage).

Synthetic Chemicals in Child and Infant Products The pesticides and industrial chemicals found in child and infant products are given in Exhibit 13. In general, the type and distribution of pesticides and industrial chemicals in childhnfant products are somewhat similar to the basic food categories (i.e., dairy, protein, fruit, grain, and vegetable), but their concentrations are significantly different. On average, 45 percent of the childhnfant products contain multiple contaminants as well as banned or discontinued pesticides. These data also show that banned pesticides also occur in childhnfant products. These data are consistent with the occurrence of banned pesticides in protein and vegetable products. The only apparent inconsistency is that milk-based formula did not contain any of these pesticides. In reality, however, there should be little or no banned or discontinued pesticides in milk-based formulas since commercially available products have removed the butterfat.

44

Exhibit 11. Pesticide Frequency for Mixed Products (All Market Baskets) Product Cpm Cheese & Pepperoni Pizza (FF) 12 1/4lb Cheeseburger & Bun (FF) 11 Taco/Tostada (FF) 2 1/4lb Hamburger & Bun (FF) 11 Milk Chocolate Candy Bar Cheese Pizza (FF) 12 Chocolate Chip Cookies 11 Fish Sticks 11 Pumpkin Pie 8 Blueberry Muffin 10 Brownies 12 Meatloaf Doughnut - Cake & Icing 11 Chocolate Cake 8 Chicken Nuggets (FF) 6 Sugar Cookies 11 Apple Pie 10 Hot Dog & Bun (FF) 11 Tuna Noodle Casserole (HM) 8 Sandwich Cookies 11 Fish & Bun (FF) 12 Mustard 1 Coleslaw & Dressing Fried Chicken (FF) 3 Chocolate Snack Cake 8 French Salad Dressing Raisin Bran 12 Salisbury Steak & Gravy 3 Chicken Potpie 10 Muffin w/egg/cheese/ham (FF) 10 Peppers w/rice & beef (HM) 3 Chille & Beans (HM) Caramel Candy Scalloped Potatoes Beef Stroganoff (HM) 8 Turkey Dinner 2 Macaroni & Cheese 10 Beef Chow Mein (FF) 3 White Sauce (HM) 6 Italian Salad Dressing (lowfat) Beef Stew 3 Lasagna & Meat (HM) 4 Yellow Cake 9 Clam Chowder 1 Jelly Popsicle Mayonnaise Spaghetti & Meatballs 2 Brown Gravy (HM) 5 Vegetable Beef Soup Pork & Beans Suckers Mushroom Soup 1 Fried Chicken (HM) Chocolate Pudding Spaghetti & Tomato 1 Tomato Soup Bean & Bacon Soup Chicken Noodle Soup Totals 293 Frequency (top ten) 41.4 Banned Pesticides No. of analyses = 708

Mal 12 11 4 12 11 12 12 11 10 12 11 6 6 10 12 12 3 11 12

3 6 7 2 12 10

6 2 6 1 3

DDE 11 12 12 12 9 11 1 2

Die 2 12 2 8

Cno 9

2

6

11

11

EnS 1 7 5 5 3 2

11

Cam

Cpa 6 8

1 4

2

Cpy 5 2 2 2 3 5 1

Lin

Cmy 1

2 4 1 12

BHC 1 1 1 1 3

1 10

10

3 12

7

1

2 1 2

1

10 12

4 2

11 1 4 1

8 4 1

9 2 2

1 1 6

2

10

1

1

3 2

1 2

1

1 2

2 1

2 1 1

Dip

P 2 2

2

Ell 3 3 3 1

DDT 1 3 5

1

1 1

1

1 12

Cum 1 1 4 2

6 3 1 1 1 1 3

1

2

1

1 2

12 5 7 1 4 6 2 5 1 4

3 1 4 1 1

3 1

2 1

1 7 1 1 6

2 6 1

6 1 2 1

12 8

1 1 1

9 3

2 2 1

5

11 2

1 2

1

2 1 3

1 1

10 1 10

4

1 8 7

1 1

8

1

4 5

5

1 10 5 1

1

2 3 1

1

1

1 3

1 2 1 1 1

3 1

1

2 3 3

3

2

1

8 6 1 5

2

2

9

5 8

1

7 8

4 9

8 2 1

1

1

5 5 1

4

2 1

9

1

4

1

1

1

1

1

3 9 1 1

6 3 1

4

1 2 1

1

1

1 1

8 3

1

1 1 3 3

1 1 1

1 1 2 1

1 1 260 36.7

214 30.2

96 13.6

90 12.7

82 11.6

69

67

Note: FF = Fast-food, HM = Homemade

61

47

44

32

30

30

27

26

24

Exhibit 11. Pesticide Frequency for Mixed Products (All Market Baskets) - Continued Product Cheese & Pepperoni Pizza (FF) 1/4lb Cheeseburger & Bun (FF) Taco/Tostada (FF) 1/4lb Hamburger & Bun (FF) Milk Chocolate Candy Bar Cheese Pizza (FF) Chocolate Chip Cookies Fish Sticks Pumpkin Pie Blueberry Muffin Brownies Meatloaf Doughnut - Cake & Icing Chocolate Cake Chicken Nuggets (FF) Sugar Cookies Apple Pie Hot Dog & Bun (FF) Tuna Noodle Casserole (HM) Sandwich Cookies Fish & Bun (FF) Mustard Coleslaw & Dressing Fried Chicken (FF) Chocolate Snack Cake French Salad Dressing Raisin Bran Salisbury Steak & Gravy Chicken Potpie Muffin w/egg/cheese/ham (FF) Peppers w/rice & beef (HM) Chille & Beans (HM) Caramel Candy Scalloped Potatoes Beef Stroganoff (HM) Turkey Dinner Macaroni & Cheese Beef Chow Mein (FF) White Sauce (HM) Italian Salad Dressing (lowfat) Beef Stew Lasagna & Meat (HM) Yellow Cake Clam Chowder Jelly Popsicle Mayonnaise Spaghetti & Meatballs Brown Gravy (HM) Vegetable Beef Soup Pork & Beans Suckers Mushroom Soup Fried Chicken (HM) Chocolate Pudding Spaghetti & Tomato Tomato Soup Bean & Bacon Soup Chicken Noodle Soup Totals Frequency (top ten) Banned Pesticides No. of analyses = 708

Enl 3 2 3 1 1 1

Dan 1

Cau

Diz 1

Ipr

Etn 2

HE

Pri

2

1 1 1 1

1 3

Cte 2

HCB

Mxy

Prg

Car

Vin

Ccp 3

Dic

Azi

24-D

2 3

2 1

1 1 7

2 2 1 2 1

2

1

4

1

3 1

1

1 1 1 2

3

10

1

1 1

1

1 1

2

4

1 1

1

1

1 2

8 4

1 1

1 1

2 1 2

1

4 1

4 5

1

1

1

1 2

2

1

1

2 5

1 1

2 2

1 1

5

6 1 2

1 2 1

21

20

17

13

13

11

10

10

Note: FF = Fast-food, HM = Homemad e

9

9

8

8

6

8

6

6

5

4

Exhibit 11. Pesticide Frequency for Mixed Products (All Market Baskets) - Continued Product Cheese & Pepperoni Pizza (FF) 1/4lb Cheeseburger & Bun (FF) Taco/Tostada (FF) 1/4lb Hamburger & Bun (FF) Milk Chocolate Candy Bar Cheese Pizza (FF) Chocolate Chip Cookies Fish Sticks Pumpkin Pie Blueberry Muffin Brownies Meatloaf Doughnut - Cake & Icing Chocolate Cake Chicken Nuggets (FF) Sugar Cookies Apple Pie Hot Dog & Bun (FF) Tuna Noodle Casserole (HM) Sandwich Cookies Fish & Bun (FF) Mustard Coleslaw & Dressing Fried Chicken (FF) Chocolate Snack Cake French Salad Dressing Raisin Bran Salisbury Steak & Gravy Chicken Potpie Muffin w/egg/cheese/ham (FF) Peppers w/rice & beef (HM) Chille & Beans (HM) Caramel Candy Scalloped Potatoes Beef Stroganoff (HM) Turkey Dinner Macaroni & Cheese Beef Chow Mein (FF) White Sauce (HM) Italian Salad Dressing (lowfat) Beef Stew Lasagna & Meat (HM) Yellow Cake Clam Chowder Jelly Popsicle Mayonnaise Spaghetti & Meatballs Brown Gravy (HM) Vegetable Beef Soup Pork & Beans Suckers Mushroom Soup Fried Chicken (HM) Chocolate Pudding Spaghetti & Tomato Tomato Soup Bean & Bacon Soup Chicken Noodle Soup Totals Frequency (top ten) Banned Pesticides No. of analyses = 708

DCP

Icm

TDE

Cap

Cyf

Fen

Oct

Thi

Cin

Dat

Dca

Efv

Ipm

Lac

Pho

Pme

1

3

1

1 1

1

1 2

1

1

1

2

1

1

2

1 1 1

1

1

2

3

3

3

2

2

2

2

Note: FF = Fast-food, HM = homemade

2

1

1

1

1

1

1

1

1

Exhibit 12. Industrial Chemical Frequency for Mixed Products (All Market Baskets) Product Cheese & Pepperoni Pizza (FF) 1/4lb Cheeseburger & Bun (FF) Taco/Tostada (FF) 1/4lb Hamburger & Bun (FF) Milk Chocolate Candy Bar Cheese Pizza (FF) Chocolate Chip Cookies Fish Sticks Pumpkin Pie Blueberry Muffin Brownies Meatloaf Doughnut - Cake & Icing Chocolate Cake Chicken Nuggets (FF) Sugar Cookies Apple Pie Hot Dog & Bun (FF) Tuna Noodle Casserole (HM) Sandwich Cookies Fish & Bun (FF) Mustard Coleslaw & Dressing Fried Chicken (FF) Chocolate Snack Cake French Salad Dressing Raisin Bran Salisbury Steak & Gravy Chicken Potpie Muffin w/egg/cheese/ham (FF) Peppers w/rice & beef (HM) Chille & Beans (HM) Caramel Candy Scalloped Potatoes Beef Stroganoff (HM) Turkey Dinner Macaroni & Cheese Beef Chow Mein (FF) White Sauce (HM) Italian Salad Dressing (lowfat) Beef Stew Lasagna & Meat (HM) Yellow Cake Clam Chowder Jelly Popsicle Mayonnaise Spaghetti & Meatballs Brown Gravy (HM) Vegetable Beef Soup Pork & Beans Suckers Mushroom Soup Fried Chicken (HM) Chocolate Pudding Spaghetti & Tomato Tomato Soup Bean & Bacon Soup Chicken Noodle Soup Totals Frequency (top ten) No. of analyses = 708

Tol 11 12 10 11 11 12 12 11 1 12 11 9 12 12 12 11 5 1 1 7 2 4 12 11

Sty 7 5 7 7 10 7 12 4 1 8 6 5 9 10 11 12 8

Xyl 10 5 6 6 9 7 5 6 1 7 7 4 8 8 6 6 5 1

BZ 1 6 2 6 2 3

4 4 7 3 2 6 1 4

2 8

11

6 1

3

2

1 5 5

2 5 6 1

12 5 2

3

TBZ EBZ 4 3 4 1 3 7 6 1 3 7 2 10 3 3 8 4 6

5 6 1 3 4 4 4 3

3 4

Cfo 1 3 3 3 1 3 2 7

PCE TCE DBZ BBZ 3 2 1 1 1 2 1 1 1 1 1 1 8 2 2 1 4 1 3 1 4 4 4 3

1 2 2 1 2 2 4 1

4 2 2 1 4 1 3 1

2

1

1 1 2

1 1 2 1 1 2 1

2 1

Pyl 1 1 1

TCA Tpp

CBZ BDM CTC 1 1

1

1 1 1

1

1

1

2

2

1

1

1

1

1 1

3 1 1

2 1 1

2 1 2 1

2

2

2

1

1

1

2

1

2

1

1 1

1 1 1

1 1 1

1

1 1

1

2

1

1

2

2

2

9 1

2

1 1

1

1 1

1 1

1 1 3

5 1 1

1

1

3

2

1

1 1 1 1

1 1

229 153 140 85 64 62 51 47 32.3 21.6 19.8 12 Note: FF = Fast-food, HM = Homemade

22

20

15

11

11

8

6

4

Exhibit 13. Chemical Frequency In Child Products (All Market Baskets) Product DDE EnS Cam P Peaches 4 Applesauce (strained) 6 Rice w/Apple Cereal (strained) 10 Pears (strained) 4 Beef (strained) 9 Fruit Pudding (strained) 3 Teething Biscuits Apple Juice (strained) Vegetables & Chicken 3 Vegetables & Ham 3 10 Squash (strained) 1 5 Green Beans (strained) Spinach (strained) 9 Carrots (strained) Sweet Potatoes (strained) 1 Vegetables & Beef 6 4 Turkey & Rice 4 Mixed Vegetables (strained) 6 Soy-Based Formula Rice Cereal (Infant) 2 Chicken Noodle Dinner 1 2 Macaroni/tomato/beef 4 Chicken (strained) 1 Milk-Based Formula Orange Juice (strained) Peas (strained) Custard Pudding (strained) Creamed Corn (strained) Bananas & Tapioca Totals 40 32 26 Frequency (top 10) 9.3 7.5 6.1 Banned Pesticides

Ell 9

Cpm

2

2 5 8 4

8

3

Die

Cpy 1

Eth

1 6 7

Dat 6 9

1

Ipr

Enl 1 1 6 3

7

1

4 1 1 1

Dan

5

Mal

Car 4 3 2

2

12

12 7

8

4 1 5 1

1

2 1 1

4 10 1

2

1

1 2 1

25 5.8

23 5.4

22 5.1

15 3.5

15 3.5

15 3.5

14

14

13

12

12

11

Exhibit 13. Chemical Frequency In Child Products (All Market Baskets)- Continued Product Thi Peaches Applesauce (strained) Rice w/Apple Cereal (strained) Pears (strained) Beef (strained) Fruit Pudding (strained) Teething Biscuits Apple Juice (strained) Vegetables & Chicken Vegetables & Ham Squash (strained) Green Beans (strained) Spinach (strained) Carrots (strained) Sweet Potatoes (strained) Vegetables & Beef Turkey & Rice Mixed Vegetables (strained) Soy-Based Formula Rice Cereal (Infant) Chicken Noodle Dinner Macaroni/tomato/beef Chicken (strained) Milk-Based Formula Orange Juice (strained) Peas (strained) Custard Pudding (strained) Creamed Corn (strained) Bananas & Tapioca Totals Frequency (top 10) Banned Pesticides

Ipm

Ace

Mos

Ome

Ben

Par

3 3 1

Pho

Qac

Azi

Bif

Efv

1

HCB

Pzo

1

Vin 2

2 1

1

2

3

2

3

1

8

1 1 2 5

5

2

2

1 3

9

7

6

6

4

3

3

3

3

2

2

2

2

2

2

Exhibit 13. Chemical Frequency In Child Products (All Market Baskets) - Continued Product Cap Cum Dic Peaches Applesauce (strained) Rice w/Apple Cereal (strained) 1 Pears (strained) Beef (strained) Fruit Pudding (strained) Teething Biscuits Apple Juice (strained) Vegetables & Chicken Vegetables & Ham Squash (strained) Green Beans (strained) Spinach (strained) Carrots (strained) 1 Sweet Potatoes (strained) Vegetables & Beef Turkey & Rice Mixed Vegetables (strained) Soy-Based Formula Rice Cereal (Infant) Chicken Noodle Dinner Macaroni/tomato/beef Chicken (strained) Milk-Based Formula Orange Juice (strained) Peas (strained) Custard Pudding (strained) Creamed Corn (strained) Bananas & Tapioca Totals Frequency (top 10) Banned Pesticides

1

1

Dip

Etn

Fen

Mxy

Pal

Prg

1

Tca

TDE

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

Exhibit 13. Chemical Frequency In Child Products (All Market Baskets) - Continued Product Tol Cfo BZ Xyl TBZ Sty Peaches 1 1 1 Applesauce (strained) 1 1 Rice w/Apple Cereal (strained) Pears (strained) 1 1 Beef (strained) 10 3 3 2 3 Fruit Pudding (strained) Teething Biscuits 1 1 Apple Juice (strained) 3 3 Vegetables & Chicken Vegetables & Ham Squash (strained) Green Beans (strained) Spinach (strained) 1 Carrots (strained) 4 3 2 1 Sweet Potatoes (strained) Vegetables & Beef 1 Turkey & Rice 1 1 1 Mixed Vegetables (strained) 1 Soy-Based Formula 1 2 3 Rice Cereal (Infant) Chicken Noodle Dinner Macaroni/tomato/beef Chicken (strained) 1 Milk-Based Formula 1 1 1 Orange Juice (strained) 1 Peas (strained) 1 Custard Pudding (strained) Creamed Corn (strained) Bananas & Tapioca Totals 20 14 13 13 4 Frequency (top 10) 4.7 Banned Pesticides

BBZ

BDM

CTC

PCE

Ply

TCA 1

1

1

1 1

1

1

1

1

1

1

3

1

1

1

1

Synthetic Chemicals in a Balanced Diet When we examine all of the chemical contaminants in each food category (i.e., except the childhnfant category since it represents a specialized group), we see that a balanced diet will expose an individual to a complex mixture of synthetic chemicals. Although each food category had multiple contaminants, only the top- 10 most frequently detected4 synthetic chemicals (i,e., given at the bottom of Exhibits 1 through 13) were used to illustrate the chemical diversity of a balanced diet. This chemical exposure is summarized in Exhibit 14. The frequency of each top-10 chemical within a food category is given in a colored’ box. The frequency of all top- 10 chemicals is also displayed in each food category. For example, acephate was a top- 10 chemical in the vegetable category (10.7 percent) but was only detected in the fruit category (0.3 percent, uncolored because it is not a top-10 chemical in the fruit category). Thus, if you look at acephate from left to right, the dairy column is blank (i.e., no chemicals detected), the fruit column shows 0.3, followed by the grain and protein columns which are also blank, the vegetable column shows 10.7, and the mixed column is blank. When looking at the.five basic-food categories (i.e., dairy, fruit, grain, protein, vegetable), anyone who eats a balanced diet can be exposed to a complex chemical mixture of 24 pesticides and 8 industrial chemicals. This exposure cun be reduced, however, by limiting the intake of high-fat,foods and/or eating USDA certified organic products.

For example, substituting margarine and oil for butter provides a significant reduction in the number of chemicals. For example, 27 different chemicals have been found in butter as compared to 14 in margarine. Furthermore, it is important to remember that USDA certified organic butter will provide little reduction in the number of contaminants since at least five banned or discontinued pesticides will most likely occur in butter. The inforniation in Exhibit 14 has also been used to determine the makeup of the most common chemical mixture associated with eating a balanced diet. If a chemical occurs in at least five of the six food categories, it was selected as a common dietary contaminant and their average frequency in food products was determined. This complex chemical mixture is represented by two banned organochlorine pesticides, two chlorinated organophosphorus pesticides, three organochlorine pesticides, two organophosphorus pesticides, six aromatic petroleum hydrocarbons, and two chlorinated petroleum hydrocarbons.

4

This percentage was determined by dividing the number of times a chemical was detected by the total number of chemical analyses in a food category. For example, in the Dairy category, DDE was detected in 149 samples of the 228 samples tested, or 65.4 percent of the samples were contaminated with DDE. 5

Each color corresponds to a specific class of chemical compound. 53

Exhibit 14. Chemical Frequency for All Market Baskets Showing a Balanced Diet Exposure (i.e., as a Percentage) Pesticides Acephate (Ace) Azinphos-methyl (Azi) Carbaryl (Car) Chloroethyl linoleate (Cno) Chlorpropham (Cam) Chlorpyrifos (Cpy) Chlorpyrifos-methyl (Cpm) DDE Dicofol (Dic) Dieldrin (Die) Diphenyl-2-ethylhexyl phosphate (Dip) Endosulfan I (Enl) Endosulfan Il (Ell) Endosulfan sulfate (EnS) Heptachlor epoxide (HE) Hexachlorobenzene (HCB) Iprodione (Ipr) Iprodione metabolite (Ipm) Malathion (Mal) Methamidophos (Mos) Methoxychlor (Mxy) Permethrin (P) Pirimiphos-methyl (Pri) Thiabendazole (Thi) Industrial Chemicals Benzene (BZ) Chloroform (Cfo) Ethyl benzene (EBZ) Perchloroethylene (PCE) Styrene (Sty) Trimethylbenzene (TBZ) Toluene (Tol) Xylenes (Xyl) Total Number of Analyses

Dairy % 0.4

Fruits % 0.3 10.2 23.8

10.2 65.4 36.8 0.9

10.1 10.1 9.2 0.4 1.3 3.1 2.2

5.7 10 2.7 0.9 7.8 9.3 15.1

27.1 17.5 3.6 1.8 2.7 2.7

Grains %

Protein %

0.5 2.2 12.3 46.8 5.4

4.3 1.2 0.7

1.9 2.6 13.9 12.4

39.1

22.6

5.1 8.8

17.4 1.1

15.9 3.7 16.5 16.7 36.7 3

0.5 3.8

0.7 7.2 7.6

0.9

4.3

48.2

0.7

9.2 0.5 8.3

0.4

20.8 7 38.5 3.9 4.8 10.1 5.3 29.4 21.5

6.6 3 0.6 0.6 4.2

228

Vegetables % 10.7

0.6 13.3 0.2 13.5

Mixed % 0.7 1.1 12.7 9.7 8.6 41.4 30.2 0.9 13.6 4.2 2.9 3.7 11.6 1.4 1.3 1.8

Average* %

7.4 14.7 28.1 15.3 3.3

13

5.8

36.7

15.2

1.1 3.8

2.7 3.9

9.3 9.9 5 3.5 11.3 5.6 22.3 14

3.5

9 8.1

7.2 2.7 6.5 0.7 12.2 10.1 20.5 14.9

17.8 4.7 6.5 6.2 13.8 3.6 33.7 14.9

5 3.1 3.5 2 5.9 2.6 9.3 5

12 7.2 8.8 6.6 21.6 11.7 32.3 19.8

322

444

276

540

708

Banned Organochlorine Pesticide * Averaged if Chemical Detected in 5 or More Food Categories Organochlorine Pesticide Note: The colored zones are for all top-10 chemicals within a Food Category Chlorinated Organophosphorus Pesticide Organophosphorus Pesticide N-methyl Carbamate Pesticide Carbamate Herbicide Benzimidazole Fungicide Chlorinated Industrial Chemical Nonchlorinated Industrial Chemical

Summary of the Data Because so many foods are contaminated with multiple chemicals, this guide should be used to choose foods with the minimum number of different synthetic chemicals or to identify those foods that should be purchased as a USDA certified organic product. However, even if an organic product is chosen, it can still contain banned pesticides and industrial chemicals unless it is carefully produced. Therefore, it is important to remember that organic food producers do not analyze their products and inform the consumer as to the chemical mixtures in their products (both pesticides and industrial chemicals). Because the consumer is not provided with this information, individuals have two basic choices.

1.

Purchase an organic product and be confident that this product will contain fewer pesticides, but not necessarily$wer industrial chemicals, than nonorganic products.

2.

Limit or eliminate speciJic highTfatdairy and protein products and DDE- contaminated vegetable products,from their diet as well as purchase organic products.

It is the purpose of this guide to help the consumer make these types of informed decisions. The previous discussion has focused on an individual’s exposure to synthetic chemicals in a balanced diet, yet many individuals choose to eat only specific foods that fit their lifestyle preferences. Thus, it is important to look at how specific diets can affect an individual’s exposure to chemical mixtures.

55

Chapter 4 Diets and Chemical Mixtures All of the previous data show that an individual’s diet will dictate the number of different chemicals he or she will consume on a daily basis. This chapter gives examples of how individual food choices will influence a person’s chemical exposure. With these examples, the consumer can utilize this guide to determine the chemical mixtures that may occur in a specific meal or daily diet. For example, using the chemical exposure data in Exhibits 1 through 12, examples of how specific food choices can influence a person’s exposure to synthetic chemicals are shown for low-fat and high-fat diets, vegetarian diets, children’s lunches, and comfort foods. Specific synthetic chemicals are listed for a food product, if a chemical occurred in at least 7 out of 12 Market Baskets ( i t . , approximately 60 percent of the time). Otherwise, the chemical was not listed even if was detected in that food. The first example compares the daily chemical exposure of a balanced high-fat and low-fat diet using individual food products (i.e., no mixed products) that are nonorganic. The selected high-fat and low-fat menus with the most probable chemical exposures are given in Exhibit 15. This comparison shows that the low-fat diet has 19 different chemicals (22 total detected chemicals), whereas the high-fat diet6 has only 17 different chemicals (39 total detected chemicals); yet the high-fat diet has a greater number of banned chemicals that occur in multiple foods. For example, DDE occurs in butter, bologna, American cheese, ground beef, baked potato, and sour cream. These data also show that both diets share eight pesticides (carbaryl, chlorpyrifos-methyl, DDE, diphenyl-2-ethylhexyl phosphate, endosulfan sulfate, malathion, permethrin and thiabendzole), but that the low-fat diet has no industrial chemicals (i .e., benzene, chloroform, styrene, toluene, trimethlybenzene, and xylene).

As expected, this comparison shows that ( I ) both diets have a significant number of individual chemical contaminants and (2) the high-fat diet has a greater occurrence of hannedpesticides. The number of chemicals in either diet can he signijicantly reduced by purchasing organic products. However, the lowf a t diet (i.e., fewer bannedpesticides) will ultimately contain-fewer multiple sources of a specific chemicals as well as fewer synthetic chemicals. The second example looks at chemical exposures that can occur in a vegetarian diet. In this example, a strict vegetarian diet (i.e., no dairy, meat, eggs, or fish) is compared to a vegetarian diet that does include eggs and dairy products. The selected vegetarian menus with the most probable chemical exposures are given in Exhibit 16. This comparison shows that the strict vegetarian diet has 27 different chemicals (39 total detected chemicals), while the vegetarian diet with dairy and eggs has only 21 different chemicals (36 total detected chemicals). Furthermore,

61t is also important to note that a low-carbohydrate diet has the potential to have similar contaminant characteristics as a high-fat diet.

56

Exhibit 15. Low-Fat and High-Fat Diet Comparison

Oatmeal

Breakfast Raisins Skim milk

Grapfruit

Turkey

Lettuce

LOW-FAT EXAMPLE Lunch Tomato Mustard Cracked Wheat Bread 2,4-D

Apple juice

Ham

Dinner Carrots Kidney beans

Celery

Ace BHC Cno Cpa Cpm Cpy Car DDE Dan

DDE Dic Dip EnS

EII EnS Lin Mal P

P Prg Thi Total Different Chemicals s Total Number of Detected Chemical

Bacon

Eggs(fried)

Breakfast Biscuit

Butter

Applesauce

Bologna

HIGH-FAT EXAMPLE Lunch American Mayonnaise Wheat Cheese Bread

BZ

Banana

Ground beef

BZ

BZ

Dinner Baked Sour Potato Cream Cam

Car Cfo

Cfo

Cfo Cpm

DDE Die

DDE Die

DDE Die

DDE Die

Die

DDE

Dip EnS

EnS HCB Mal P Sty

Sty TBZ Thi

Tol Tol Xyl Xly Total Different Chemicals Total Number of Detected Chemicals Note: ( ) indicates number of multiple occurrence s

Tol

Tol Xyl

Banned Pesticide s

Thi Tol

DDE Die

Asparagus

Chemical Summary 2,4-D Ace BHC Cno Cpa Cpm Cpy Car DDE (2) Dan Dic Dip EII EnS (2) Lin Mal P (2) Prg Thi 19 22

Chemical Summary BZ (3) Cam Car Cfo (3) Cpm DDE (6) Die (6) Dip EnS (2) HCB Mal P Sty TBZ Thi (2) Tol (5) Xyl (3) 17 39

Exhibit 16. Vegetarian Diet Comparison

Granola

Breakfast Raisins Soy milk (No Data)

Apple Juice

Peanut Butter

STRICT VEGETARIAN DIET Lunch Banana Cracked Corn Lettuce Wheat Bread Chips 2,4-D

Tomato

Green Peppers

Dinner Avocado

Italian Dressing

Mixed Nuts

White Roll

Ace BZ Cam Car Cno Cpm

Cpm

Cpm

Cpy

Cpy DDE

DDE Dic

Cpy

Die Dip EBZ EnS

EnS

Ell EnS Mal

Mal Mos P Pal PBZ Prg TBZ Thi

Thi Tol Tox Sty

Total Different Chemicals Total Number of Detected Chemicals Note: ( ) indicates number of multiple occurrences

Tol

Tol Sty Xyl

Banned Pesticides

Chemical Summary 2,4-D Ace BZ Cam Car Cno Cpm(3) Cpy(3) DDE(2) Dic Die Dip EBZ Ell EnS(3) Mal(2) Mos P Pal PBZ Prg TBZ Thi(2) Tol(3) Tox Sty (2) Xyl 27 39

Exhibit 16. Vegetarian Diet Comparison VEGETARIAN PLUS EGGS AND DAIRY Plain yogurt

Breakfast Strawberries Bagel

Jelly

Eggs (hard)

Mayonnaise

Lunch Whole Wheat Bread

Potato Chips

Apple

Macaroni

Cheddar Cheese

Dinner Lettuce Tomato

Cucumber Olive oil

Azi Cam Car Cap Cfo Cpm

Cpm

Cpy DDE Die

Die Dip Enl Ell EnS

EnS

Ell EnS

Enl Ell EnS

EnS

Ipr Mal

Mal

Mxy P Sty Thi

Thi Tol

Xyl Total Different Chemicals Total Number of Detected Chemicals Note: ( ) indicates number of multiple occurrences

Banned Pesticides

Tol Xyl

Tol

Chemical Summary Azi Cam Car Cap Cfo Cpm(2) Cpy DDE Die (2) Dip Enl(2) Ell(3) EnS(5) Ipr Mal(2) Mxy P Sty Thi(2) Tol(3) Xyl(2) 21 35

just like the high-fat and low-fat diets, the vegetarian diets contain multiple exposures to the same chemical from different foods. Clearly, vegetarian diets that do not substitute organic food product sfor nonorganic-foods will probably contain at least 20 to 30 different synthetic chemicals per day. Vegetarian diets will generally contain muchfewer banned pesticides than protein and dairy products. This suggests that the substitution of organic foods for nonorganic-foods will signijkantly reduce the number of chemicals in a vegetarian diet (e.g., this assumes that vegetables like spinach or collards are avoided or minimized unless the consumer can find spinach or collards that do not contain these chemicals).

Another good example of a chemical exposure comparison is for foods that go into a child’s lunch box. Given the morning or evening rush to put together a child’s lunch, many of the foods are prepackaged or easy to assemble. For example, simple lunches often include individually packaged snacks (e.g., cookies, cakes, chips, chocolate candy, nuts, pudding) and individual fi-uits (e.g., box of raisins, orange, banana, apple, pear). Many of these products have a substantial number of chemical contaminants. In addition to snacks and fruits, common sandwiches may also contain a significant number of synthetic chemicals. A comparison of the chemicals that may be expected to be in different sandwiches is given in Exhibit 17. Because so many lunch box foods contain numerous synthetic chemicals, it is important to at least estimate the number of different synthetic chemicals that can occur under worst and best case lunch box scenarios. The worst case lunch box example (Exhibit 18) includes a peanut butter and jelly sandwich, potato chips, an apple, and chocolate chip cookies. This single meal would contain 21 different synthetic chemicals. The best case lunch box example (Exhibit 19) includes a turkey sandwich (on rye with mayonnaise), corn chips, a banana, and sandwich cookies. This single meal would contain six different synthetic chemicals. A child’s school lunch may include both homemade and commercially preparedproducts. Whenconsidering the number ofchemicals that occur in the mixedfood category (i.e., commercially available and fast-food products), parents should seriously consider using ,fewer prepackagedproducts and switch to homemade lunch boxfoods made from organic products.

The previous examples were meant to illustrate the chemical diversity associated with individual food preferences. Because the examples cannot be comprehensive, individuals who wish to regulate the number and type of chemicals they consume should use Exhibits 1 through 13 to evaluate their own food choices.

60

Exhibit 17. Sandwich Comparison Bologna & American Cheese on White with Mustard

Peanut Butter & Jelly on White

American Cheese on Wheat with Mustard

Ham & Swiss Cheese on Rye with Mustard

Tuna Salad on Wheat with lettuce & Tomato

Egg Salad on Wheat

Ham on Rye with Mustard

Tuna Salad on Wheat

Turkey on Rye with Mayonnaise

BHC Cpa Cno Cfo Cpm DDE(2) Die Dip Lin Mal Tol PCE Xylene

Cpm Cpy DDE Die Dip EnS Mal Pal PBZ Sty Tol Tox

BHC Cpa Cno Cfo Cpm DDE Die Dip Lin Mal Tol Xyl

BHC DDE Die Cpa Cno Cfo Cpm Lin Mal Tol

BZ Cpm Cpy Die Dip Ell EnS(2) Mal P

Cpm Cpy DDE Die (2) Dip Mal Pir

BHC Cpm Cpa Cno Lin Mal

BZ Cpm Die Dip Mal

Cpm Die Mal

Banned Pesticides

Note: ( ) indicates number of multiple occurrences

Exhibit 18. A Lunch Box with Worst Case Food Products Peanut Butter & Jelly on White Bread

Potato Chips

Apple

Chocolate Chip Cookies

Azi Cam Cpy Cpm DDE Die Dip

Cpm

Enl Ell EnS Lin Mal

Mal Mxy Pal PBZ Sty

Sty Thi

Tol Tox

Tol

Tol TBZ Xyl

Lunch Box Chemical Summary Azinphos-methyl Chlorpropham Chlorpyrifos Chlorpyrifos-methyl (2) DDE Dieldrin Diphenyl-ethylhexyl Endosulfan I Endosulfan II Endosulfan sulfate Lindane Malathion (2) Methoxychlor Pentachloroaniline Pentachlorobenzene Styrene (2) Thiabendazole Toluene (3) Toxaphene Trimethylbenzene Xylene

( ) Indicates the Number of Food Products with the Same Chemical Banned Pesticides

Exhibit 19. Lunch Box With Best Case Food Products Turkey on Rye with Mayonnaise

Corn Chips

Banana

Cpm Die Mal

Sandwich Cookies Cpm Mal Sty

Thi Tol

Tol

Lunch Box Chemical Summary Chlorpyrifos-methyl (2) Dieldrin Malathion (2) Styrene Thiabendazole Toluene (2)

( ) Indicates the Number of Food Products with the Same Chemical Banned Pesticides

Summary Based on the data collected by the FDA, no diet is free of synthetic chemical mixtures and banned pesticides. This even includes organic based diets. Therefore, this guide is meant to provide chemical information to those individuals who wish to make informed decisions about the chemical mixtures they choose to allow in their own daily diet and the diets of their children.

64

.

Appendix 1 Market Basket and Chemical Details The Market Baskets The Market Baskets discussed in Chapter 1 were selected to (1) provide information across the major geographic regions of the United States with no individual Market Basket using the same city and (2) chemical information on both pesticides and organic industrial compounds in food products. Based on these selection criteria, the following Market Baskets were selected. Market Basket 96- 1

I I I

96-2

I

.97-1

I I I

98-1

98-2

I I

98-3

98-4

I I

99-1

00- 1

I

~

~~

00-3

I I 01-3

City Bakersfield Qgden Tacoma /Charleston bafavette k e s t Palm Beach phoenix Freson San Antonio Boise kos Angeles pueblo Baton Rouge Savannah kulsa [Long BeacWAshburvPark h e w York Providence Dayton Peoria /Sioux Falls benver

Harrisburg Worcester Grand Ratids Milwaukee Springfield Birmingham kolumbus !Jackson Oklahoma City Orlando Washington

Location - Region Northwest

State CA UT WA

I I I

I 1 1

I

sc I

LA FL AZ CA TX ID CA

co

1

Southwest

I I I

West

LA GA

I I

I

1

I

1 I 1

NJ NY RI OH IL SD

South Central

I I

Northeast

North Central

I I

co I

PA MA MI WI MO AL GA MS OK FL DC

Southeast

I I

West

North Central

1 South Central

1 1 East

65

.

Synthetic Chemicals Found in the Market Basket Foods Every listed chemical in the following table was detected in at least one food product in all of the Market Baskets used in this guide. kesticide

(Abbreviation kype

Benzene Hexachloride (Banned)* Bifenthrin

BHC Bif

Insecticide Insecticide

Organchlorine Pyrethroid

Chlorpyrifos* =Ihlorpyrifos-methyl* Clopyralid* Coumaphos* Zumene (isopropyl benzene) Cvfluthrin*

CPY Cpm Clo cou Cum Cvf

Insecticide Insecticide Herbicide Insecticide Pesticide Insecticide

Organophosphorus Organophosphorus Pyridinecarboxylic acic Organophosphorus Petroleum derivative Pyrethroid

66

besticide

[Abbreviation kvpe

Methidathion Methoxychlor* Methoxychlor olefin* Neburon* Nonachlor-trans* Octachlor epoxide* =>methoate 3xamvl

Mat MXY Mxo Neb Nac Oct Ome Oxa

Insecticide Insecticide Byproduct Herbicide Insecticide Byproduct Insecticide Insecticide

1

I I I I I I I I 1

I

67

Organophosphorus Organochlorine Organochlorine Urea Organochlorine Organochlorine Organophosphorus N-methy1 Carbamate

Pesticide Procymidone* Propiconazole* ?uinclorac* ?uintozene* Simazine*

Abbreviation Pcy Pzo Qac Qui Sim

Type Insecticide Fungicide Herbicide Fungicide Herbicide

Class Unclassified Azole Unclassified Substituted benzene Triazine

Toxaphene (Banned)* Vinclozolin*

Tox Vin

Insecticide Fungicide

Organochlorine Dicarboximide

Industrial Chemical Benzene Bromobenzene Bromodichloromethane Butylbenzene, nCarbon Tetrachloride * Zhlorobenzene* Zhloroform* 1-2-dichl oroethene . trans - * bichlorobenzene* 2,4-dichloro-6-nitrobenzenamine* Ethyl Benzene Perchloroethylene* Polychlorinated biphenyls Prowlbenzene Styrene Tetrachlorobenzene * Trichloroethylene 1,l ,1-trichloroethane* Trimethvlbenzene Tripheny1 phosphate Toluene Xy 1enes

BZ BRB BDM BBZ CTC CBZ Cfo DCE iDBZ DNB FBZ PCE PCB Pvl StY RBZ TCE TCA TBZ Tpp Tlu Xyl

I

I

I

I

-~

* = Compounds are chlorinated

I

68

I

Food Guide Pyramid A Guide to Daily Food Choices A

r

1

Fats, Oils, & Sweets

USE SPARINGLY

O

Fat (naturally occurring and added)

Sugars (added)

These symbols show fat and

/-r----7

Milk, Yogurt, & Cheese

Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group

Group

2-3SERVINGS

2-3 SERVINGS --

\

Fruit

Group 2-4 SERVINGS

~

~-

Source: U.S. Department of Agriculture/U.S. Department of Health and Human Services, August 1992

Each of these food groups provides some, but not all, of the nutrients you need. No one food group is more important than another-for good health you need them all. Go easy on fats, oils, and sweets, the foods in the small tip of the Pyramid.

Use the Food Guide Pyramid to help you eat better every day...the Dietary Guidelines way. Start with plenty of Breads, Cereals, Rice, and Pasta; Vegetables; and Fruits. Add two to three servings from the Milk group and two to three servings from the Meat group.

69