Answered by: Dr. Michael Greger
A new study calculated that if half the U.S. population ate just one more serving of conventional fruits and vegetables, 20,000 cases of cancer could be prevented. At the same time the added pesticide consumption could cause up to 10 extra cancer cases. So by eating conventional produce we may get a tiny bump in cancer risk, but that’s more than compensated by the dramatic drop in risk that accompanies whole food plant consumption. Even if all we had to eat was the most contaminated produce the benefits would far outweigh any risks. Having said that, why risk any bump at all? That’s one of the reasons I encourage everyone to choose organic whenever one can, but we should never let concern about pesticides lower our fruit and vegetable consumption.