The Organic Center

Conventional and Organic Dietary Risk Index

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The Organic Center

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Dietary Risk Indicators

Several studies have shown that organic products have far fewer pesticide residues at much lower average levels than conventional products, but have you ever wondered what that means for your health?

This calculator quantifies the relative pesticide dietary risks for specific food-pesticide combinations for organic and conventional food categories. Pesticide dietary risk is a function of exposure (how frequently pesticide residues appear on food and at what levels) and toxicity (the innate biological activity of a pesticide).

Additionally, this calculator provides details about the types and levels of pesticide residues found in organic and conventional foods. This information is essential in identifying conventional foods that routinely pose relatively significant pesticide dietary risks, as well as which pesticides sometimes find their way onto organic food. By studying differences in the average residue levels in conventional versus organic apples, for example, insights can be gained regarding where residues can enter the organic supply chain. Better understanding of where and when pesticide residues find their way onto organic produce sets the stage for more effective interventions to prevent such low-level, inadvertent contamination in the future.

How to Use This Tool: Begin by selecting the food below that you would like to see pesticide residue data for. The food origin and years of testing change to reflect the selected food, and specific a specific origin and year can also be selected. The dietary risk index for the selected food, origin, and year are displayed in tables below, comparing resdiues on conventional and organic samples of the selected food.

Dietary Risk of Organic and Conventional Food(s)

Pesticides Found in Conventional Samples

Pesticides Found in Organic Samples