Raipur Oncologist Explains Link Between Pesticides and Cancer, Shares Prevention Tips

Can Pesticides Cause Cancer? Raipur Oncologist Explains Risks and Prevention

Pesticides have often been linked to cancer, but the reality is more nuanced. According to Dr Jayesh Sharma, a Raipur-based oncologist with over 25 years of experience, the impact of pesticides depends largely on the level and type of exposure.

In a recent Instagram post on April 29, Dr Sharma explained that the issue can be understood in two distinct parts—those with high exposure and those exposed through food.

Do Pesticides Increase Cancer Risk?

Dr Sharma highlighted that pesticides affect different groups in different ways.

The first group includes farmers and agricultural workers who are directly exposed to pesticides while spraying crops. Long-term, high exposure in such cases has been clearly linked to cancers like leukaemia and lymphoma.

However, for the general population, exposure mainly comes through food—and the risks are less direct.

“There are two types of pesticides,” Dr Sharma explained. Older chemicals like DDT (organochlorine pesticides), which are now banned in many places, can persist in soil for decades. These substances can be absorbed by plants and enter fruits and vegetables, potentially disrupting hormones and increasing the risk of breast and reproductive cancers.

The reassuring part is that these older pesticides are now rarely used. Modern pesticides, on the other hand, break down much faster—typically within three to ten days.

Still, Dr Sharma cautioned that even low-level exposure over long periods may carry some risk, making it wise to minimize intake wherever possible.

How to Reduce Pesticide Exposure from Food

Dr Sharma suggests a practical, three-level approach to reducing pesticide exposure. Individuals can choose the level that best suits their lifestyle.

Level 1: Basic Steps

• Wash fruits and vegetables thoroughly under running water and scrub them by hand
• Remove outer leaves of vegetables like cabbage and wash leafy greens individually
• Cooking methods like boiling, pressure cooking, and tempering (tadka) help reduce pesticide residues
• Rotate fruits and vegetables regularly to avoid repeated exposure

Level 2: Smart Practices

• Soak produce in salt water (1 spoon salt in 500 ml water) for five minutes, then rinse
• Peel fruits and vegetables such as apples, cucumbers, and guavas
• Prefer seasonal produce, as off-season items often contain more pesticides

Level 3: Advanced Measures

• Soak produce in a baking soda solution for 10–15 minutes before washing
• Buy certified organic fruits and vegetables, especially frequently consumed items
• Grow simple herbs and vegetables like coriander, mint, and tomatoes at home

The Bottom Line

While modern pesticides are less persistent and no direct link to cancer has been firmly established for dietary exposure, reducing intake is still a smart precaution.