What foods are sprayed with glyphosate?

December 26, 2025 •

4 min read

According to the Environmental Working Group, over 95% of conventional oat-based products tested in 2018 contained detectable levels of glyphosate. The list of foods sprayed with glyphosate extends well beyond oats, encompassing many staple crops and processed products. This widespread use of the herbicide, particularly for pre-harvest desiccation, leads to persistent residue in our food supply.

Quick Summary

This article examines the primary crops treated with the herbicide glyphosate, detailing how the chemical enters the food supply. It explores the practice of pre-harvest desiccation, outlines testing results showing common food contamination, and provides guidance for consumers on how to minimize exposure.

Key Points

Commonly Sprayed Crops: Soybeans, corn, canola, oats, and wheat are among the most frequently treated with glyphosate, especially non-organic varieties.
Pre-harvest Desiccation: A significant amount of glyphosate residue in grains and legumes comes from the practice of spraying crops just before harvest to speed up drying.
Contamination in Processed Foods: Residues are found in many processed and packaged foods, including breakfast cereals, snack bars, hummus, and pasta, which use contaminated staple crops as ingredients.
Organic is the Safest Option: Organic farming prohibits the use of glyphosate, making organic foods the best choice for minimizing exposure, although environmental drift can cause minimal contamination.
Sources of Disagreement: While regulators like the EPA state current levels are safe, the WHO's IARC and various advocacy groups raise concerns, citing potential links to health issues.
Honey and Produce: Even products like honey and certain fruits and vegetables, such as almonds and grapes, have been found to contain glyphosate residues.
Consumer Action: Consumers can reduce intake by choosing organic options, particularly for grains and legumes, and staying informed through public health and advocacy organizations.

Understanding Glyphosate's Presence in Our Food

Glyphosate is the active ingredient in many herbicides, most notably Roundup, and has become the world's most widely used pesticide. Its application in modern agriculture is extensive, serving two main purposes: to kill weeds in fields of genetically modified (GM) crops engineered to tolerate the chemical, and as a desiccant, or drying agent, on non-GM crops just before harvest. This pre-harvest use is a primary source of glyphosate residue in foods like grains and legumes. The chemical, a phosphonomethyl derivative of the amino acid glycine, works by inhibiting an enzyme in plants and microorganisms essential for growth.

Major Crops Treated with Glyphosate

A wide range of crops, both genetically modified and conventional, are routinely treated with glyphosate. The most significant applications occur on "Roundup Ready" crops, which are specifically engineered to withstand the herbicide. However, the use of glyphosate as a drying agent on conventional crops is another major contributor to food residue.

Genetically Modified Crops: These include the vast majority of corn, soybeans, cotton, canola, and sugar beets grown in the United States. As of 2023, for instance, 91% of U.S. corn and 95% of U.S. soybeans were genetically modified for herbicide tolerance.
Conventional Crops (Pre-harvest Desiccation): A variety of non-GMO crops are sprayed with glyphosate to dry them out, allowing for an earlier, more uniform harvest. Key examples include: oats, wheat, barley, lentils, chickpeas, dry edible beans, and peas.
Fruits and Vegetables: Glyphosate is also used on many fruit and vegetable crops to control weeds in orchards and fields. Some studies have detected residues in produce like almonds, apples, grapes, berries, and carrots.

The Impact on Processed and Packaged Foods

Because glyphosate is so pervasive in staple crops, it is commonly found in a multitude of processed foods derived from these ingredients. The Environmental Working Group (EWG) has conducted extensive testing on food products, revealing widespread contamination.

Cereal Products: Oat-based products like breakfast cereals, granola, and oatmeal have frequently tested positive for high levels of glyphosate. Wheat-based products, including breads, pasta, and crackers, also show significant contamination.
Snacks and Baked Goods: Snacks that use corn and soy as primary ingredients are also often contaminated. This includes items like chips, crackers, and snack bars.
Legume-based Products: Chickpeas and lentils, often dried with glyphosate, lead to residues in products like hummus and chickpea flour.
Condiments and Sweeteners: Contamination has also been found in products like canola oil, beet sugar, and even honey.

Regulatory Landscape vs. Scientific Concerns

Regulatory bodies like the U.S. Environmental Protection Agency (EPA) set Maximum Residue Limits (MRLs) for glyphosate in food, which are deemed safe for consumption. The EPA has stated that current glyphosate use poses no health risks to the general population. However, other organizations, like the World Health Organization's International Agency for Research on Cancer (IARC), have classified glyphosate as a "probable human carcinogen". This disparity has fueled public debate and created uncertainty for consumers.

Conventional vs. Organic Foods: A Comparison


Feature	Conventional Crops	Organic Crops
Glyphosate Use	Widespread, including pre-harvest desiccation	Prohibited
Pesticide Residue	Frequent and often at higher levels	Minimally detected; may be due to environmental drift
Residue Testing	Regulatory bodies like the FDA test intermittently	Certifying agencies and advocacy groups test regularly
Cost	Generally lower	Often higher due to different farming methods
Health Risk Concerns	High public concern due to potential links to chronic diseases	Lower concern regarding chemical residues

What Consumers Can Do to Minimize Exposure

For consumers concerned about glyphosate, several actions can reduce exposure, ranging from dietary changes to advocacy. The primary strategy involves shifting purchasing habits towards products that are certified organic, as glyphosate is not permitted in organic farming.

A Plan for Reducing Glyphosate Intake

Prioritize Organic for High-Risk Foods: Focus on buying organic versions of foods known to have high glyphosate residue, such as oats, wheat, and legumes.
Wash and Prep Produce: While washing cannot remove all systemic residues, it can help reduce surface contamination on fruits and vegetables. A vinegar solution can be used for extra cleansing power.
Support Organic Farmers: Advocate for and support regenerative and organic farming practices, which use alternative weed management techniques and eliminate synthetic pesticides.
Stay Informed: Follow reports from organizations like the Environmental Working Group and The Detox Project, which regularly test and publish data on food contamination.
Consider a Balanced Approach: Understand that completely eliminating exposure is nearly impossible. Instead, focus on minimizing intake from major sources to reduce overall body burden.

Conclusion: Navigating a Contaminated Food System

Glyphosate contamination is a widespread issue in the modern food supply, stemming from its extensive use on both conventional and genetically modified crops. While regulatory bodies and chemical manufacturers maintain the safety of current residue levels, a substantial body of scientific and public concern persists. Key sources of residue include staple crops like oats, wheat, and corn, which are prevalent in many processed foods. For the health-conscious consumer, the most effective strategy to limit exposure is to choose organic alternatives for high-risk foods and to remain informed about ongoing research and testing. Understanding how and why this chemical is in our food is the first step toward making empowered dietary decisions.

Further Research and Action

For additional information and to stay updated on the latest research and public health initiatives concerning glyphosate, consumers can visit reputable sources like the Environmental Working Group and the National Institutes of Health.

These resources provide scientific literature, testing data, and consumer guides to help you navigate the complexities of food safety.

Frequently Asked Questions

Glyphosate is sprayed on food crops primarily for two reasons: as a weed killer, especially for genetically modified crops resistant to it, and as a desiccant to dry out non-GMO crops like oats and wheat before harvest, which simplifies and speeds up the harvesting process.

No, not all grain is contaminated. Glyphosate use is most prevalent in conventional farming practices. Organic grains, by definition, are not sprayed with glyphosate, although trace amounts can sometimes appear due to environmental drift from nearby conventional farms.

The most effective way to avoid glyphosate residue is to buy certified organic products, especially for grains, legumes, and produce that are known to be heavily sprayed. Staying informed and supporting organic farming practices can also help.

Washing can help remove surface pesticide residues, but it is not effective against systemic pesticides like glyphosate, which are absorbed by the plant's roots and leaves. Buying organic produce is the best way to avoid systemic contamination.

No, while most GMO corn and soybeans are sprayed with glyphosate, many conventional, non-GMO crops like oats and wheat are also sprayed, often just before harvest. This process, called desiccation, is a major source of residue.

The U.S. EPA has set maximum residue limits (MRLs) and determined that current uses of glyphosate pose no health risks, including cancer. The WHO's cancer agency, IARC, has classified it as a 'probable human carcinogen,' leading to differing public health assessments.

Roundup is the brand name of a specific herbicide formulation that contains glyphosate as its active ingredient. The product was originally developed by Monsanto, which was later acquired by Bayer.