Food should be a source of nourishment, not concern. Yet studies show that over 50% of food samples in India contain pesticide residues, sometimes beyond safe limits. In recent years, the alarming rise in cancer cases across India has sparked a growing concern among health experts and environmentalists. A significant factor under scrutiny is the excessive use of pesticides and insecticides in agriculture, which leaves harmful chemical residues in food. The World Health Organization (WHO) has even classified commonly used pesticides like glyphosate as ‘probable’ carcinogens. This raises an important question—how can we ensure that what we eat truly supports our health?
According to Dr. Anil Thakwani, Senior Consultant & HoD, Department of Radiation Oncology, Sharda Care – Healthcity & Sharda Hospital, “Data-backed studies now reveal a direct correlation between these residues and increased cancer risks, raising urgent questions about food safety and agricultural practices. According to a report by the Indian Council of Medical Research (ICMR), chemical residues such as organophosphates, carbamates, and glyphosate—commonly found in fruits, vegetables, and grains—have been linked to various forms of cancer, including breast, prostate, and stomach cancer.”
Maninder Singh Nayyar, CEO & Founder, CEF Group says, “For years, chemical fertilizers and pesticides have been used to boost crop yields, but their impact extends beyond the fields. They seep into our soil, water, and food, affecting our well-being in ways we are only beginning to understand. Research has linked prolonged exposure to these chemicals with potential health risks, making it essential to reconsider our approach to farming.”
Dr. Sarita Rani Jaiswal, Senior consultant and program director – Haematology and Haploidentical BMT, Dharamshila Narayana Superspeciality Hospital, Delhi, says, “Indeed, there’s a concerning correlation between the excessive usage of insecticides and pesticides and the increase in specific cancer cases. Research points to a significant pattern, particularly concerning hematologic malignancies like non-Hodgkin’s lymphoma and leukemia, alongside observed rises in prostate and brain tumors, especially within agricultural populations experiencing high exposure. Certain research has suggested that some organophosphate pesticides can disrupt critical cellular functions, inflicting DNA damage.”
Studies published in environmental health perspectives suggest a potential association between particular pesticides and an elevated risk of childhood leukemia. It’s also important to note the significant impact of low-level exposure on long-term health, which is often underestimated.
A 2022 study published in the Journal of Environmental Science and Health found that 40% of food samples tested across Indian markets contained pesticide levels exceeding the Maximum Residue Limit (MRL) set by the Food Safety and Standards Authority of India (FSSAI). The study highlighted that crops like tomatoes, spinach and grapes were among the most contaminated. The good news is that there’s a better way. By embracing natural, chemical-free agriculture, we can grow food that is both safe and nutritious. This isn’t just about protecting the environment—it’s about safeguarding our families and future generations. The choices we make today will shape the health of tomorrow. It’s time to prioritize farming practices that truly nurture both people and the planet.”
The link between pesticide-laden food and cancer is a wake-up call for policymakers, farmers, and consumers alike. With cancer cases projected to rise by 12% in the next five years, addressing this issue is no longer optional; it is a public health imperative. The focus should be more on the collective strain these substances impose on the human body over a longer period of time. To address this growing public health challenge, there’s an immediate need for stricter regulations, more comprehensive research, and a transition towards sustainable agri practices.