AICR Fact Check: Is It Safe And Healthy To Eat Leafy Greens?

Main Category: Nutrition / Diet
Also Included In: Water - Air Quality / Agriculture
Article Date: 19 Oct 2009 - 3:00 PST

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Questions about the safety of our foods have been in the news lately. Alarmingly, some foods promoted as healthful top the list of the "riskiest" foods.

The Center for Science in the Public Interest (CSPI) released a report based on data gathered from the Centers for Disease Control and Prevention and other sources. The report lists the most common and largest outbreaks of food-borne illness linked to foods the Food and Drug Administration (FDA) regulates. (Note: the FDA does not regulate meat.) Foods causing the largest number of outbreaks from 1990-2006 include leafy greens, tuna, tomatoes and berries.

There is pending legislation in the U.S. Congress to strengthen the FDA's ability to regulate safety standards for these foods.

Food-borne illnesses are a cause for concern whatever their source. While serious, long-term consequences of these illnesses are relatively rare, Americans want to know that they can safely eat fresh produce and other healthy foods. To reduce these types of outbreaks, better sanitation and hygiene is required all along the food chain, from growing through packaging and transportation, right to the dinner table.

AICR strongly recommends that Americans continue to include healthful produce such as leafy greens in their meals. As an important part of a healthy diet these and other vegetables and fruits can help lower risk for cancer, diabetes, heart disease and other chronic diseases.

Specific suggestions from AICR for food safety include:

- Wash your hands with warm water and soap before and after preparing fresh produce.
- Clean produce thoroughly by washing under running water just before eating, cutting or cooking.
- Keep counters and work surfaces clean and avoiding cross contamination between meats and fresh produce.
- Store perishable fresh fruits and vegetables in the refrigerator and make sure the temperature is 40 degrees F or below.

Visit the AICR Test Kitchen for ideas to include less familiar leafy greens such as Braised Red Cabbage with Apples or Kale with Sweet Corn.

Get more information on food safety.

Source
American Institute for Cancer Research

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