Glyphosate in food: A narrative review
Christelle Bou‐Mitri, Sabine Dagher, Alaa Makkawi, Zaynab Khreyss, Hussein F. Hassan
Abstract
Glyphosate, a widely used broad-spectrum herbicide, plays a crucial role in global crop production due to its effectiveness and low cost. This paper provides an updated overview of the exposure routes, regulations, occurrence, dietary exposure and risk characterization of glyphosate in food products worldwide on recent years. Glyphosate had been detected in various staple food products, including maize, wheat and soybeans, in regions such as Europe, Canada and USA. The herbicide was associated with cancer, reproductive disorders, and development defects. To address safety concerns, maximum residue limits (MRLs) for glyphosate have been established by several international agencies. Notably, no studies to date have reported exceedance of the acceptable daily intake (ADI), and all calculated hazard quotients (HQ) suggested a very low risk. This review highlights a research gap at the intersection of glyphosate use, climate change, and sustainability. It calls for examination of how evolving environmental conditions and agricultural practices might affect glyphosate application and its implications for food safety and public health. • Glyphosate residues found in global food products, yet most remain below MRL limits. • Studies report no significant exceedance of ADI, posing low risk to human health. • Children show higher susceptibility to glyphosate due to increased intake and exposure. • Mediterranean diet shows low risk despite high glyphosate in vegetables. • Calls for more research on glyphosate's long-term health effects, especially in children.