Eating healthy may not be easy, but it is achievable

New research suggests that some that the healthiest foods may also be the most likely to cause food-borne illnesses like salmonella and E coli.

A recent report from the Center for Science in the Public Interest shows that eggs, leafy greens, tuna and potatoes are among those most likely to carry toxins. Oysters, cheese, ice cream, tomatoes, sprouts and berries also made group’s top 10 list, which only included foods regulated by the Food and Drug Administration.

Dr. Vickie Vaclavik, a clinical nutritionist at UT Southwestern, says people shouldn’t avoid specific foods because they might carry toxins. The key, she notes, is to make sure all food products are washed before eating and that they are both property stored and cooked, if applicable.

“The FDA and USDA recommend washing with cold, drinkable water,” Dr. Vaclavik says. “Soaps and produce cleaners are not deemed necessary as their effectiveness in reducing bacteria is not significantly different than that of using a cold water wash.”

Dr. Vaclavik also recommends good hygiene by washing hands often and using a clean or disposable towel for drying. Purchasing foods from a reputable supplier is also important.

Visit to learn more about UT Southwestern’s clinical services in nutrition.


Media Contact: Kristen Holland Shear

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