Pollution in food
Some substances are of particular concern because they are not only toxic, but also persistent. In other words, they take a very long time to break down in the environment or to leave the body. They may travel in air, water, dirt and even plants and animals. They include heavy metals, industrial chemicals and pesticides.
Exposures from meat, fish & dairy
Some persistent pollutants accumulate in body tissues, of wild foods, meat, fish and dairy.
- Trim away fat and skin to reduce contaminants.
- Choose low-fat milk, cheese and other dairy.
- Avoid highly contaminated fish and shellfish. Check advisories for fish you catch. If no advisory is available, limit meals to 6 ounces of fish per week.
Avoid pesticide exposure from food
People are exposted to pesticides from eating fruits and vegetables with residue on them.
- Wash fruits and vegetables briskly with water, or a rinse of baking soda dissolved in water.
- When you can’t choose pesticide-free produce, avoid those that carry the most residue, including celery, peaches and strawberries. See the complete list at foodnews.org.
- Buy certified organic or pesticide-free fruits and vegetables.
Healthy fish choices (to eat 2-3 times a week or less)
• Anchovies • Butterfish • Catfish • Clams • Cod • Crab • Crab-Imitation • Herring v• Ocean Perch • Pollock/Fish sticks • Wild Salmon • Sardines • Scallops • U.S. Shrimp/Prawn • Squid/Calamari • Tilapia • Trout • Tuna (canned light)
How to prepare fish and avoid pollutants
You can find current health advisories for fish at Oregon Health Authority. In every part of the state, there are fish that should be consumed in limited amounts because they are contaminated.
- Cook fish on a rack so the juices and fat will drip off.
- Do not eat the juices, bones, organs, fat and skin.
The way you maintain your home can make a big difference to your family’s health. Get a healthy homes checkup with our guide and tips.