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Lookup NU author(s): Gultakin Hasanaliyeva,
Emeritus Professor Chris SealORCiD,
Dr Marcin Baranski,
Dr Leo RempelosORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2- year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available in the UK and Germany. Pesticide residues were detected significantly more frequently in conventional (87%) than organic (25%) flour samples. Chlormequat, a plant growth regulator, was the most frequently detected compound. Total concentrations of pesticide residues were (a) ~2.5 times higher in conventional than organic, (b) ~50% higher in common than Spelt wheat flour and (c) ~50% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour. Results suggest that the use of organic wheat products allows increased whole-grain cereal consumption in line with nutritional recommendations, without an increase in dietary pesticide intake.
Author(s): Wang J, Hasanalieva G, Wood L, Anagnostopoulos C, Ampadogiannis G, Bempelou E, Kiousi M, Markelou E, Iversen PO, Seal C, Baranski M, Vigar V, Leifert C, Rempelos L
Publication type: Article
Publication status: Published
Journal: Food Chemistry: X
Online publication date: 29/03/2020
Acceptance date: 27/03/2020
Date deposited: 07/04/2020
ISSN (print): 2590-1575
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