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
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...
| Main Authors: | , , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-09-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157520300134 |
| id |
doaj-a0189886e3d742b98c0fdb2efa7c4c6a |
|---|---|
| record_format |
Article |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
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 |
| spellingShingle |
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 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 Food Chemistry: X Pesticides Organic production Whole-grain Common wheat Spelt wheat |
| author_facet |
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 |
| author_sort |
Juan Wang |
| 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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| publisher |
Elsevier |
| series |
Food Chemistry: X |
| issn |
2590-1575 |
| publishDate |
2020-09-01 |
| description |
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. |
| topic |
Pesticides Organic production Whole-grain Common wheat Spelt wheat |
| url |
http://www.sciencedirect.com/science/article/pii/S2590157520300134 |
| work_keys_str_mv |
AT juanwang effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT gultakinhasanalieva effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT lizawood effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT christosanagnostopoulos effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT georgiosampadogiannis effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT eleftheriabempelou effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT maroulakiousi effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT emiliamarkellou effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT peroleiversen effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT chrisseal effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT marcinbaranski effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT vanessavigar effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT carloleifert effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent AT leonidasrempelos effectofwheatspeciestriticumaestivumvstspeltafarmingsystemorganicvsconventionalandflourtypewholegrainvswhiteoncompositionofwheatflourresultsofaretailsurveyintheukandgermany3pesticideresiduecontent |
| _version_ |
1725053837831569408 |
| spelling |
doaj-a0189886e3d742b98c0fdb2efa7c4c6a2020-11-25T01:38:26ZengElsevierFood Chemistry: X2590-15752020-09-017100089Effect 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 contentJuan Wang0Gultakin Hasanalieva1Liza Wood2Christos Anagnostopoulos3Georgios Ampadogiannis4Eleftheria Bempelou5Maroula Kiousi6Emilia Markellou7Per Ole Iversen8Chris Seal9Marcin Baranski10Vanessa Vigar11Carlo Leifert12Leonidas Rempelos13Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK; School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Corresponding authors at: Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK (Juan Wang), School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK (Leonidas Rempelos), Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia (Carlo Leifert).School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, ItalySchool of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKBenaki Phytopathological Institute (BPI), Athens, GreeceBenaki Phytopathological Institute (BPI), Athens, GreeceBenaki Phytopathological Institute (BPI), Athens, GreeceBenaki Phytopathological Institute (BPI), Athens, GreeceBenaki Phytopathological Institute (BPI), Athens, GreeceDepartment of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Department of Haematology, Oslo University Hospital, Oslo, NorwayHuman Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UKSchool of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 027-776 Warsaw, PolandCentre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, AustraliaDepartment of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia; Corresponding authors at: Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK (Juan Wang), School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK (Leonidas Rempelos), Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia (Carlo Leifert).School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Corresponding authors at: Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK (Juan Wang), School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK (Leonidas Rempelos), Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia (Carlo Leifert).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.http://www.sciencedirect.com/science/article/pii/S2590157520300134PesticidesOrganic productionWhole-grainCommon wheatSpelt wheat |