December 05, 2012

New Studies Link Toxins in Food to Increased Cancer Risks in Children

A recent study published in the "Journal Environmental Health" has confirmed the importance of limiting children's exposure to even trace amount of toxins in foods.

The study was conducted at the Division of Environmental and Occupational Health at the University of California Davis and involved 364 children, 207 of which were preschoolers and 157 of which were between the ages of 5 and 7. Among the findings of the study:

- Every child was found to have levels of arsenic, dieldrin, DDE and dioxins that could put him or her at risk for developing cancer.

- 95% of children had levels of acrylamide in their bodies that increase their risk for cancer.

- High pesticide levels were detected in many types of produce that children often eat raw, including tomatoes, apples, grapes and celery

The results of the study raise serious concerns about the safety of the foods that our children eat on a daily basis. Fortunately, there are some steps that you can take to help reduce your children's exposure to toxins and reduce their risk of cancer.

- Purchase organic foods certified by a reputable organization whenever possible.

- Thoroughly clean fruits and vegetables with a natural produce cleaner before serving them raw or using them in recipes.

- Eliminate the use of chemical cleaning products in the kitchen by switching to green cleaning cloths that require only water or natural cleaning solutions that are nontoxic.

- Serve fewer processed grain foods like potato and tortilla chips, as these are the primary sources of acrylamide.

By greening your kitchen and making smart choices about the foods you serve, you can help protect your children and decrease your family's eco footprint.