Glyphosate, a widely used herbicide in agriculture, has sparked controversy over its potential health risks. The chemical, commonly known as Roundup, has been linked to various health issues, including cancer and gluten allergies.
However, the science on glyphosate is not yet settled. Prominent organizations have come to different conclusions about its safety. In 2015, the International Agency for Research on Cancer classified it as “probably carcinogenic to humans,” while in 2017, the Environmental Protection Agency (EPA) reclassified it as a “probable human carcinogen.”
The EPA has also established an acceptable daily intake level of glyphosate, but some experts argue that this level is too high. Studies have shown that even low levels of exposure can cause DNA damage and inflammation in animals.
Some research suggests that glyphosate may be linked to non-Hodgkin’s lymphoma, a type of cancer, among farmers and farm workers. However, other studies have found no association.
The use of glyphosate has led to concerns about the health risks to people living or working on or near farms. There are still many unanswered questions about what drives these risks, including exposure to soil particles blowing in the wind during spraying.
To minimize potential exposure to glyphosate, experts recommend washing produce under running water, peeling, and boiling foods that may contain pesticides. However, there is limited evidence to support the effectiveness of these methods.
A more effective way to reduce exposure to glyphosate and other chemicals may be by switching to organic food when possible. Some small studies have shown this can cut urinary pesticide levels.
Source: https://www.nytimes.com/2025/02/19/well/glyphosate-health-cancer.html