Pesticide residue in grain‐based food: Effects on health, grain quality, and chemical properties of biomacromolecules

Abstract

AbstractBackground and objectivesThe use of pesticides has been increasing over the years, and although the application of pesticides has some benefits, concerns over pesticide residue in food are increasing. Additionally, pesticides can affect biochemical pathways in affected plants as determined by their mode of action. To this end, the objective of the review was to provide an overview of the issues concerning pesticide residue in grain‐based food and discuss potential implications of preharvest herbicide application on grain quality and chemistry.FindingsThere is mounting evidence that pesticide residue in food can lead to health concerns as well as environmental concerns. Additionally, relatively new agricultural practices like the preharvest application of herbicides in small grains can impact grain quality as well as the physicochemical properties of grain starch and proteins, depending on the dose and application time among other factors. Such effects need to be critically evaluated in order to elucidate how preharvest herbicide application interferes with biochemical pathways in plants.ConclusionsWith health and environmental concerns over the use of pesticides in agriculture and new evidence suggesting that preharvest application of herbicides can impact grain quality and chemistry, especially if applied early, it is critical to re‐evaluate the use of pesticides in grain production.Significance and noveltyThis review provides an insight into the effects of pesticides, especially the effects of herbicides that are applied preharvest and provides a holistic view on approaches that can be used to decrease the use of such compounds in grain production systems.