|
|
By Carol Ann Brannon, MS, RD, LD
 With a recent study making controversial headlines about the connection between ADHD and pesticides, parents are more concerned than ever about what their children eat. Kids Enabled offers the following guide to help parents make sense of the studies and find practical and budget-minded ways to eliminate the family’s exposure to pesticides.
Recent research hitting the news has parents asking, “What’s food got to do with my child’s attention, behavior and cognition?” The answer is, “A great deal.” Inadequate food intake can alter brain neurochemistry and impair development of the nervous system. Likewise, neurotoxin exposure can have detrimental effects on the neurodevelopment of children including behavior and learning.
They are what they eat
Children are the most vulnerable to neurotoxins since they eat, drink, and breathe pound-for-pound more than adults. Compared with adults, children retain a greater percentage of neurotoxins in their bodies. Children have immature immune systems which puts them at risk from even minor pesticide exposure. In addition, children are more vulnerable to neurotoxins because they have less ability to detoxify naturally. This potential for harm exists into late adolescence as the brain continues to develop.
Navigating the research
Though study findings can be contradictory, what we do know is that over the past 40 years the percentage of children with learning and developmental disabilities (LDD) has increased steadily. The precise cause of LDDs is unknown, but many factors (genetics, environmental toxins, nutrition) are implicated. The toxic effects of lead, mercury, alcohol and nicotine have been thoroughly researched, are well documented and are recognized by a majority of parents. Increasing research is focusing on the impact of environmental neurotoxins on brain development and function, including attention, learning and behavior.
One 2002 study by Curl, Fenske, and Elgethun, reported children ages 2 to 5 years who ate conventionally grown foods had 8.5 times more pesticide residue in their urine than children who ate organic foods. Another study, conducted in 2008 at Emory University by Lu, Barr, Pearson, and Waller, found that children who switched from conventionally grown produce to organic produce had either undetectable or almost undetectable levels of pesticide metabolites in their urine. In 2006, Kofman, Berger, and Massarwa published a study in Pediatrics linking a particular insecticide with delays in learning rates, reduced physical coordination and behavioral problems, especially ADHD, in children.
The most notable study to date was conducted by Bouchard, Bellinger, Wright, and Weisskopf at the University of Montreal and Harvard University and published in the May 2010 issue of Pediatrics. This study caught the media’s attention since the findings were considered “breaking news.” This large study examined the health data from 2000 to 2004 for 1,139 children ages 8 to 15 years and representative of the US population. It showed that children with higher urinary levels of certain pesticides were more likely to meet the diagnostic criteria for ADHD. These particular pesticides are commonly used on fruits and vegetables, but can also be present in water. While the study could not and does not prove that pesticides cause ADHD, it demonstrates a possible association or link between pesticides and the risk of developing childhood ADHD. Experts do agree that this research is persuasive and suggests that more prospective studies be conducted to clarify whether this association is causal. This study was unique because it demonstrated that even in the smallest amounts pesticides may affect the developing brain, neurotransmitters (brain regulatory chemicals) and behavior (inattention, impulsivity, hyperactivity).
Asking the right questions
Below are answers to the most common questions that parents may be asking regarding the best way to improve the family diet and eliminate pesticides in the family food.
“DIRTY DOZEN”
Highest in pesticide residue
(Listed in order of pesticide residue)
|
“CLEAN FIFTEEN”
Lowest in pesticide residue
|
FRUITS
*Peaches
*Strawberries
Apples
Blueberries
Nectarines
Cherries
Grapes (imported)
VEGETABLES
*Celery
Sweet Bell Peppers
Spinach
Kale/Collard Greens
Potatoes
|
FRUITS
Avocados
Pineapple
Mangos
Kiwifruit
Cantelope
Watermelon
Grapefruit
Honeydew Melon
VEGETABLES
Onions
*Sweet Corn
Sweet Pean (frozen)
Asparagus
Cabbage
Eggplant
Sweet Potatoes
|
|
*Worst
|
*Best
|
|
*From the Environmental Working Group
|
|
|
- What’s the difference between “organic” and “conventional” produce?
There are many differences, beginning with the philosophy of organics. The philosophy of organic farming is the preservation of the “cycle of life” by utilizing food waste and manure to “build back” the soil for future food production. The primary goal of organic farming is to sustain ecological harmony and interdependence between soil, plants, animals and humans. So, organic foods are grown using methods other than the “conventional” methods, such as the use of pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radioation.
- How can parents identify organic foods?
Produce, meat, poultry, eggs and dairy products labeled with a green and white “organic” seal have met stringent USDA standards and passed inspection. Food labeled “100% organic” has no synthetic ingredients and can legally use the USDA organic seal. Food labeled “organic” has a minimum of 95% organic ingredients and is eligible to use the USDA organic seal. Food labeled “made with organic ingredients” must contain at least 70% organic ingredients, but are not eligible to use the USDA organic seal. (See “What the Labels Really Mean”)
- How can meat, poultry, eggs and dairy foods be considered organic?
Organic meat, poultry, eggs and dairy foods come from animals not given antibiotics or growth hormones. The philosophy of organic livestock production is to provide conditions that meet the health needs and natural behavior of the animal. Organic livestock must be given access to the outdoors, fresh air, water, sunshine, and grass and pasture. Organic livestock must be fed 100% organic feed that is free of any animal byproducts, hormones, antibiotics or other animal drugs. If an organic animal gets sick and is given antibiotics, they cannot be considered organic. Certified organic farmers must keep extensive records in order to trace the animal from birth to the market. Meat labeled as organic is 100% organic.
- Are organic foods really safer?
The USDA makes no claims that organic foods are safer, healthier, or more nutritious than conventional foods. However, certified organic farmers must adhere to strict guidelines for safe and hygiene food production, as well as comply with all local, state, and federal health standards. Both organic and non-organic produce and foods have the potential of being contaminated with harmful bacteria. To ensure the safety of the organic foods, diligence should be exercised in properly washing produce and hands and in adhering to safe food storage and cooking practices. Whenever possible, consumers should know where the food they are buying originated.
- Is “natural” the same as “organic?”
No, the terms “free-range,” hormone free” or “natural” are not synonymous with “organic.” The term “natural” broadly refers to minimally processed foods that are free of synthetic preservatives, artificial additives, hydrogenated oils, stabilizers and emulsifiers. The term “natural” is not regulated; however, the USDA allows meat and poultry to use this term for products that have been minimally processed and that do not differ fundamentally from the raw product and contains no artificial ingredients, such as carrageenan or monosodium glutamate (MSG). The majority of raw meat and poultry found in grocery stores fits this definition. Natural does not mean hormone-free or antibiotic-free. (See “What the Labels Really Mean” for definitions of free range and hormone free).
- Are organic foods superior in nutrition and taste?
The USDA makes no claims that organic foods are more flavorful than conventional foods. However, it is a widely held assumption that organic produce is superior in nutrition to conventional produce. This assumption is extremely difficult to prove given the complexity of a study that could control all the variables (soil quality and condition, maturity at harvest, etc.), which might influence nutrient content. Despite the challenges of research design, a small number of studies indicate that organic produce has a greater mineral content than conventional produce. This higher mineral content appears to be related to the use of organic fertilizers (compost or manure). Although there is no clear trend in the scientific literature to suggest that organic produce tastes better than conventionally grown, anecdotal evidence shows that consumers of organic food are adamant that the flavor and freshness of organic foods is superior to conventional.
- Should I avoid purchasing conventionally grown produce if my child has already been diagnosed with ADHD or a LDD?
There is not a clear, evidence-based answer to this question; not yet anyway. However, we do know that infants and young children, up to at least age 11, are the most susceptible to neurotoxins and that the brain continues developing into the early twenties. While there is not enough conclusive, definitive evidence to support an “official” dietary recommendation regarding produce treated with pesticides, it may be prudent to err on the side of caution and choose organic and/or local produce whenever possible, with special attention given to avoiding those fruits and vegetables known to be highest in pesticide residue (see chart at the end of this article). The US Pesticide Residue Program Report in 2008 indicates 28% of frozen blueberries, 25% of strawberry samples, and 19% of celery samples had detectable concentrations of pesticides.
All experts agree that whether you buy organic or conventional foods you should:
- Buy local produce whenever possible. Get to know your local farmer! Becoming a certified organic farmer is expensive. Some farmers simply cannot afford the cost of organic certification, but their produce may be free of pesticides and other chemicals. When in doubt, ask questions.
- Eat and enjoy seasonal foods
- Reduce pesticide residues and other contaminants on foods by:
- Washing and scrubbing all produce (even produce with inedible skin) under streaming water; do not use soap.
- Remove the peel from fruits and vegetables.
- Remove the outer leaves of leafy vegetables.
- Discard cut produce if it has been out of the refrigerator for four hours or more.
- Trim visible fat and skin from meat and poultry as pesticide residues can collect in fat.
- Eat a variety of foods from different sources.
Parents should not feel overwhelmed or helpless when it comes to adding organic food to the family diet. Taken one step at a time, transitioning the family diet to healthy and tasty can be a positive experience for all family members.
RSS feed for comments on this post.
TrackBack URI
|
|
Informative & fabulous article – Thank you for sharing such valuable information!
Will share it with MANY others! healthy thoughts & happy brains,
lauren
Comment by lauren zimet — July 13, 2010 #
[...] Source: http://www.kidsenabled.org – Step up to the Plate! Healthier Food for Healthy Brains This entry was posted in Uncategorized. Bookmark the permalink. ← California Schools [...]
Pingback by 201007step up to the plate healthier food for healthy brains - AceCadets - Your premier source for high school education assistance in the greater Sacramento, CA area. — July 25, 2010 #