Is glyphosate (Roundup) safe for use on food?

From the Guidelines

Glyphosate (Roundup) is not safe for use on food due to its classification as a probable human carcinogen and association with a higher risk of non-Hodgkin lymphoma. The American Cancer Society guideline for diet and physical activity for cancer prevention, published in 2020 in the journal Ca-A Cancer Journal for Clinicians 1, highlights the potential health risks of pesticides, including glyphosate, in foods. While the evidence supports the overall health benefits of eating vegetables and fruits, regardless of whether they are grown using organic or conventional practices, it is crucial to minimize exposure to pesticide residues.

Some key points to consider:

• The International Agency for Research on Cancer (IARC) classifies glyphosate as a probable human carcinogen, which is associated with a higher risk of non-Hodgkin lymphoma 1.
• Washing conventionally grown produce can remove some of the pesticide residues, but it may not eliminate all risks 1.
• Alternative methods, such as mechanical weed removal or organic alternatives, may provide a safer option for home gardeners growing food crops.
• Regulatory agencies have deemed glyphosate safe at regulated residue levels, but ongoing debates about long-term exposure effects warrant caution.

In real-life clinical medicine, prioritizing morbidity, mortality, and quality of life outcomes, it is essential to exercise caution when using glyphosate (Roundup) on food crops, considering the potential health risks associated with its use. Therefore, it is recommended to avoid using glyphosate (Roundup) on food crops whenever possible, and to explore alternative methods for weed control.

From the Research

Safety of Glyphosate on Food

• The use of glyphosate, a widely used pesticide, has been linked to potential health risks, including acute and chronic poisoning, cancer, and reproductive harm 2.
• Studies have shown that glyphosate-based herbicides can be toxic below regulatory limits, causing teratogenic, tumorigenic, and hepatorenal effects 2.
• The presence of glyphosate residues in food and water has been increasing, and their effects on human health and the environment are a concern 3, 4.
• Regulatory measures are necessary to regulate the use of pesticides, including glyphosate, to minimize exposure and ensure food safety 3, 5.

Reducing Exposure to Glyphosate

• Various methods have been proposed to reduce pesticide residues in food products, including washing, blanching, peeling, thermal treatments, and enzymatic treatment 3.
• The use of lactic acid bacteria and yeasts has been explored as a strategy to reduce exposure to chemical food contaminants, including glyphosate 6.
• Precision agricultural practices and integrated pest management techniques can help lower dietary pesticide exposure 3.
• A paradigm shift towards sustainable agriculture and food production is essential to minimize pesticide residues in food and ensure human health and environmental safety 3, 4.

Environmental and Health Impacts

• Glyphosate residues in manure fertilizers can decrease crop yield and have indirect effects on plant reproduction and herbivory 4.
• The use of glyphosate-based herbicides has been linked to endocrine disruption and oxidative stress, causing metabolic alterations and potential health risks 2.
• Children's exposure to dietary pesticides, including glyphosate, is a concern, and regulatory controls are necessary to limit exposures and ensure a safe food supply 5.