Pesticides found in home-cooked dinner plates in Türkiye, study says

ISTANBUL

A study backed by Türkiye’s national science council TÜBİTAK has revealed that pesticide residues can reach dinner tables despite washing and cooking, raising concerns about food safety.

Researchers analyzed nearly 200 home-cooked evening meals collected from households across the western province of İzmir.

Using advanced laboratory techniques, they screened for 235 different pesticides and detected 18 of them in prepared dishes. Three substances were found in almost all samples, daily Hürriyet reported on March 31.

The study found that urban residents are exposed to a greater variety and concentration of pesticides compared to those in rural areas.

Researchers attribute this to complex food supply chains, transportation and storage processes, as well as environmental factors such as air pollution.

One of the most striking findings was simultaneous exposure to multiple pesticide residues, described by researchers as a “pesticide cocktail.”

Another was that, in some cases, daily intake levels exceeded limits considered safe by the European Union.

The researchers also warned about the potential long-term effects of chronic low-dose exposure.

While short-term effects may include headaches or allergic reactions, prolonged exposure has been linked in scientific literature to conditions such as Parkinson’s disease, Alzheimer’s disease, diabetes and cancer.

Lead researchers Esin Balcı and Mesut Genişoğlu said the findings are unique because they are based on direct analysis of ready-to-eat meals rather than raw agricultural products.

“This study shows how pesticide exposure is reflected directly on our plates,” they said, adding that similar results would likely be observed in major cities such as Istanbul and Ankara.

They noted that around 30 percent of pesticide use in Türkiye is concentrated in key agricultural hubs including the provinces of Adana, Antalya, Manisa and Mersin.

The researchers emphasized the need for nationwide monitoring of pesticide residues in food and greater awareness among both producers and consumers.