What foods have DDT? Sources, Risks, and How to Reduce Exposure
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4 min read
Decades after its ban in many countries, including the U.S. in 1972, residues of the pesticide DDT and its metabolites are still present in our food supply due to its extreme persistence in the environment. The most common way people are exposed to these chemicals is through contaminated foods, particularly fatty products where the fat-soluble substances accumulate. Understanding which foods are most affected is crucial for minimizing dietary exposure and protecting long-term health.
