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Is the chemical glyphosate really in food?
April 2, 2025
4 minutes

Learn why glyphosate may be harmful to your health, how it gets into food, and how you can avoid glyphosate in food.

Glyphosate—the main ingredient in Roundup, a weed killer sold for commercial and home use—has become a common topic of discussion in recent years. Many people who experienced repeated exposure to the chemical (including farmers, landscapers, and groundskeepers) later developed cancers, including non-Hodgkin lymphoma. While the parent company of Roundup maintains that there's no link between cancer and glyphosate, many studies have suggested otherwise. Here, we'll explore more about glyphosate, how the chemical can get into food, and steps you can take to lower the amount of harmful chemicals in your diet.

What is glyphosate?

Glyphosate is a commonly-used herbicide (weed killer) that's used across a variety of settings, including farming and home gardening. The chemical was developed by the Monsanto company in the 1970s. The chemical works by interfering with an enzyme called EPSP synthase, which is essential for plant growth. Plants can't survive without this enzyme, and the application of glyphosate results in rapid plant death.

Some crops have been genetically modified to tolerate glyphosate. This means that farmers can use glyphosate to kill weeds without killing certain genetically modified crops. Usually, glyphosate is applied directly to plant leaves.

Debates about the safety of glyphosate have been ongoing over the recent decade. The International Agency for Research on Cancer (IARC) classified the chemical as a probable human carcinogen (meaning it has the potential to cause cancer in humans). Other regulatory bodies refuted the studies from the IARC, stating that their evidence was not sufficient.

How does glyphosate get into food?

There are a few different ways that glyphosate can get into food sources, including:

• Direct application during farming: Glyphosate is typically sprayed directly onto the leaves of crops, which can be ingested by people who eat unprocessed crops or processed foods that contain the treated crops.
• Use during harvest: Some farmers spray glyphosate directly on ready-to-harvest crops, including wheat, oats, and barley, to dry out the plant material, speeding up the harvesting process.
• Environmental contamination: Glyphosate can enter food and water indirectly. Wind and water runoff can carry glyphosate to untreated areas.
• Animal feed: Animals raised for human consumption (like pigs, cows, and chickens) are often fed crops treated with glyphosate, which may still be present after slaughter and processing.

Glyphosate and your health

When landscaping your home, it's wise to use natural products instead of glyphosate-based weed killers. While occasional use according to package directions may be unlikely to cause ill effects, many prefer natural options for home gardens.

Current research does not suggest that the low doses of glyphosate found in foods have the same effect as high doses. Some in vitro studies indicate that glyphosate might disrupt hormones, leading to fertility issues and digestive problems similar to celiac disease.

The bottom line: The effects of glyphosate in food on human health remain uncertain. Regulatory bodies like the World Health Organization suggest lowering pesticide and herbicide intake as a prudent measure.

Tips to keep glyphosate and other harmful chemicals out of your diet

To reduce your exposure to glyphosate, consider:

• Buy organic foods when possible. Organic standards prohibit glyphosate use.
• Wash produce thoroughly. Even though some residues may remain, washing can help.
• Enjoy fruits and vegetables lower in pesticides. Items like avocados and sweet corn are typically low in pesticides.
• Grow produce at home, if possible. Cultivating your own food minimizes glyphosate exposure.

It's essential to recognize that while lowering glyphosate intake is advisable, eliminating it entirely is challenging due to environmental factors.

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