Food contaminants - exposition and risk assessment today, part 2

Chemical residues in food caused much concern in the 1970s and 80s, and consumers were advised to observe various precautions to minimize health risks associated with food contaminants. As shown for heavy metals, persistent pesticide residues, PCBs and nitrosamines, the situation has improved very much since then. Because of its possible conversion to nitrite and nitrosamines, nitrate in vegetables was also considered as a problem; nitrate is now regarded as not genotoxic and not cancerogenic. Advice to consumers should take these developments into account and should not perpetuate warnings that are no longer necessary. Any advice that may lead to a reduced consumption of fruit and vegetables appears unwise in the light of what is now known about the health protective effects of these food groups.