Should Cornellians Be Concerned About Contaminants in Their Food?

In the dining hall, most Cornellians are not concerned about where their food comes from, let alone if it is safe to eat. However, over the past few years, studies have shown that microplastics, PFAS, heavy metals, and even radioactive compounds have the potential to threaten our food supply. As these contaminants continue to infiltrate American agriculture, it’s clear that federal research funding and policy have not kept pace with the science needed to protect public health.

 A recent study found that samples of store-bought rice from more than 100 different brands purchased in the United States contained dangerously high levels of arsenic and cadmium. The report observed that the rice contained two to five times more heavy metals than other grains on average. While all rice samples contained toxic heavy metals, several showed significantly higher concentrations, including elevated lead levels in seasoned rice. The report warned that the health risks are greatest for Asian, Latino, and Hispanic families, who eat rice more frequently, with young children facing the highest exposure. 

Statistics aside, it is important to understand the science behind why rice has significantly higher arsenic content than other grains. Rice is especially prone to arsenic accumulation because it is grown in flooded paddies, absorbing arsenic from soil at rates nearly ten times higher than other grains. Some US soils also contain legacy arsenic from historical agricultural practices, like arsenic-based pesticides. Arsenic can leach into groundwater, polluting wells used for irrigation and drinking water. Even at low levels, chronic arsenic intake has been linked to cancer, cardiovascular disease, and endocrine disruptions, making ongoing monitoring and mitigation essential. 

At Cornell University researchers are already exploring ways to mitigate these risks in growing rice in the Northeast. The New York Rice Project is studying the viability of growing rice as a climate adaptation strategy to field flooding in the Northeast. One factor in this research is determining the arsenic levels of rice grown in the state. Researchers are investigating the idea of dry-irrigated rice, as opposed to the paddy system, which would lead to lower arsenic absorption and could be adopted as a more prominent growing practice nationally.

Beyond arsenic, other contaminants like PFAS demonstrate how policy has lagged behind scientific evidence. This past year, the National Association of State Departments of Agriculture (NASDA) voted for per- and polyfluoroalkyl substances (PFAS) to be one of its five policy priorities, calling for more research to define safe thresholds. Yet, government funding is being cut. Last May, the EPA terminated over $15 million in research grants aimed at protecting farmland and farming communities by reducing potential exposure to “forever chemicals,” i.e., PFAS in food. 

It is concerning that the federal government’s cuts do not align with the policy priorities of state-level agriculture. RFK’s Make America Healthy Again (MAHA) movement has called for closer examination of several EPA-registered pesticides, yet there is minimal call to action on mitigating soil contaminants. Given the chronic disease risks linked to soil contaminants and forever chemicals, the MAHA movement and its policymakers should prioritize research in this area.

NASDA emphasizes that the US food supply remains safe, with FDA testing showing PFAS undetected in over 97% of foods. The impact of soil hazards on human health is uncertain; however, the US still boasts one of the safest food systems in the world. Research institutions should further investigate the scope of soil contamination on human health, before contamination levels rise high enough to widely threaten human health. Land-grant institutions, such as Cornell, should pilot remediation technologies, further examine health impacts, and inform science-based policy. Protecting the safety of our soil isn’t just an environmental issue; it’s the foundation of every meal we eat and must become a national research priority.

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