Can pesticide residues on food damage your liver and cause fatty liver disease?

What's actually in it

Organophosphate pesticides are among the most widely used chemicals in farming. They're sprayed on fruits, vegetables, grains, and other crops to kill insects. Residues remain on the food you buy, even after washing. You absorb small amounts with every meal that contains conventionally grown produce.

What the research says

A 2026 review in Toxicol Rep examined the evidence linking organophosphate pesticide exposure to non-alcoholic fatty liver disease (NAFLD). The review found a consistent connection: people with higher pesticide exposure had a greater risk of developing NAFLD, a condition where fat builds up in the liver.

NAFLD now affects roughly 1 in 4 adults worldwide and can lead to liver scarring, liver failure, and liver cancer. Pesticide residues appear to damage the liver by triggering oxidative stress and disrupting fat metabolism.

Wash produce thoroughly and peel fruits and vegetables when possible. Choose organic for items on the "dirty dozen" list, which have the highest pesticide residues. Cooking can also reduce some residues.