Pesticide residues are of much greater concern to consumers
Common fruits and vegetables naturally contain toxins. These chemicals, produced by plants to protect themselves from predators, are found in everyday foods such as potatoes and beans. But what are the health consequences of eating them?
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According to a recent survey conducted by the German Federal Institute for Risk Assessment (BfR), only 47 percent of respondents are aware of natural plant toxins. Only 27 percent of participants were concerned about this risk. In contrast, pesticide residues and contaminants are a concern for 63 and 62 percent of respondents respectively.
BfR President Professor Andreas Hensel emphasizes that the risks associated with vegetables and fruits of natural origin are often underestimated, while the risks of synthetic origin are overestimated .
Raw plant foods are often consumed by 34 percent of people, sometimes or rarely — 45 percent, and very rarely or never use — only 19 percent. Among foods containing natural toxins, potatoes were the most frequently cited, followed by tomatoes, raw beans and mushrooms.
The survey also found that 53 percent of respondents had little knowledge of plant toxins, while only 8 percent can say that they are well informed. People's biggest concerns are residues and contaminants.
Let's be clear: residues — These are residual amounts of substances used in food production. Pollutants, on the other hand, — these are undesirable substances that unintentionally end up in food products, perhaps from the environment or as a result of manufacturing processes.
The study also looks at moldy food, indicating a clear need to educate people on this issue. Mold toxins, even in small quantities, can be harmful to health.
However, 25 percent of respondents reported only removing the moldy part, while 60 percent adhered to the rule of not eating the food at all.< /p>