Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Juan Wang; Gultakin Hasanalieva; Liza Wood; Christos Anagnostopoulos; Georgios Ampadogiannis; Eleftheria Bempelou; Maroula Kiousi; Emilia Markellou; Per Ole Iversen; Chris Seal; Marcin Baranski; Vanessa Vigar; Carlo Leifert; Leonidas Rempelos

doi:10.1016/j.fochx.2020.100089

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Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

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Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Juan Wang, Gultakin Hasanalieva, Liza Wood, Christos Anagnostopoulos, Georgios Ampadogiannis, Eleftheria Bempelou, Maroula Kiousi, Emilia Markellou, Per Ole Iversen, Chris Seal, …

Food Chemistry: X, Vol.7, 100089

30/09/2020

DOI: https://doi.org/10.1016/j.fochx.2020.100089

PMID: 32637911

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Abstract

Common wheat

Organic production

Whole-grain

Spelt wheat

Pesticides

•Conventional flour had 4-time higher pesticide residues than organic flour. •Conventional whole-grain flour had 2-time higher pesticide residues than white flour. •Organic whole-grain and white flours had similarly low pesticide residue levels. •Common wheat had 2-times higher pesticide residues that Spelt wheat flour. Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available in the UK and Germany. Pesticide residues were detected significantly more frequently in conventional (87%) than organic (25%) flour samples. Chlormequat, a plant growth regulator, was the most frequently detected compound. Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour. Results suggest that the use of organic wheat products allows increased whole-grain cereal consumption in line with nutritional recommendations, without an increase in dietary pesticide intake.

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Title: Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content
Creators: Juan Wang (Author) - Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK
Gultakin Hasanalieva (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
Liza Wood (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
Christos Anagnostopoulos (Author) - Benaki Phytopathological Institute (BPI), Athens, Greece
Georgios Ampadogiannis (Author) - Benaki Phytopathological Institute (BPI), Athens, Greece
Eleftheria Bempelou (Author) - Benaki Phytopathological Institute (BPI), Athens, Greece
Maroula Kiousi (Author) - Benaki Phytopathological Institute (BPI), Athens, Greece
Emilia Markellou (Author) - Benaki Phytopathological Institute (BPI), Athens, Greece
Per Ole Iversen (Author) - Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
Chris Seal (Author) - Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK
Marcin Baranski (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
Vanessa Vigar (Author) - Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia
Carlo Leifert (Author) - Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
Leonidas Rempelos (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
Publication Details: Food Chemistry: X, Vol.7, 100089
Publisher: Elsevier Ltd
Identifiers: 991012925590302368
Academic Unit: Centre for Organics Research; Faculty of Science and Engineering
Language: English
Resource Type: Journal article

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

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