Pesticides found in kale but at low-risk levels

Novel chemical analysis by a Johns Hopkins-led team provides insight into safety of Maryland-grown greens. A front view photo of kale in the garden Kale fans can rest easy knowing pesticides used to grow the hearty greens are unlikely to end up in their salads or smoothies, a new chemical analysis of the superfood suggests. Conducting novel tests that provide the most complete picture to date of a crop's chemical makeup, the Johns Hopkins-led team found several pesticides and compounds in Maryland-farmed kale-but no cause for alarm. "We do see minute traces of pesticides in the kale, but the levels we found are so much lower than the amounts that would be concerning." Carsten Prasse "We do see minute traces of pesticides in the kale, but the levels we found are so much lower than the amounts that would be concerning," said lead author Carsten Prasse , a Johns Hopkins University assistant professor of environmental health and engineering who studies chemical contaminants. "We took great care to examine exposures to even the most vulnerable among us, including pregnant females and infants, and found no evidence of concern in our samples." The findings, newly published in the journal Environmental Sciences & Technology , will help researchers and regulators identify health risks associated with eating other farm-raised fruits and vegetables. Prasse's team screened kale from six small farms in Maryland-two urban farms in Baltimore and four rural farms outside the city. The farms used either conventional pesticides or certified organic ones.