Study links food allergies to pesticides and drinking water

摘要

Individuals exposed to higher levels of certain pesticides also might be more likely to develop food allergies, a study published in the December issue of the Annals of Allergy, Asthma and Immunology reports. The chemicals suspected of triggering allergies are dichlorophenols (DCPs) created by the breakdown of common pesticides, including chlorinated chemicals used to purify drinking water. DCPs also turn up in moth balls, air fresheners, deodorizer cakes in urinals and certain herbicides sprayed on crops.