Pollution increases com­pounds called free radicals in the body. Too many free radi­cals in the body cause oxida­tive stress. Oxidative stress can increase the risk for cancer and other chronic diseases because cells are damaged more easily and do not repair themselves as well. However, healthy lifestyle choices and habits may reduce the negative health effects and disease outcomes association with pollution or chemical exposure. (University of Kentucky Body Balance Curriculum and Research).

Programming to improve the overall health and well-being of area residents has been identified by the 2019 Community Assessment, the Boone County Extension Council, and the Boone County Family and Consumer Sciences Advisory Committee. Boone County Cooperative Extension Service offered a seven session series of “Body Balance: 

 The Connection between Pollution and Nutrition.” The one time a month programs provided information on fruits and vegetables, fermented foods, nuts and seeds, herbs and spices, and safe storage of food and drink. Several guest speakers including the Kenton County Family and Consumer Sciences agent, the Boone County Extension Horticulture agent, and a registered dietitian from the University of Kentucky Superfund Research Center Community Engagement Core helped teach the curriculum developed by the University of Kentucky Superfund Research Center. More than 120 adult men and women, including a group of physically and mentally challenged adult workshop participants, attended at least one session of the series.

At the conclusion of the series, a mailed evaluation was administered to determine changes in food and food storage practices, habits and attitudes as a result of the program.  A convenience sample of 51 adult male and female participants were included in the evaluation effort. Twenty-three (45 percent) returned completed surveys.  Results revealed:
 92 percent understand the difference between organically grown fruits and vegetables

79 percent have worked to increase their consumption of fruits and vegetables

75 no longer heat foods in plastic containers

71 percent now use more and different herbs and spices when they cook

54 percent have limited their use of disposable plastic water bottles to reduce the potential risk of exposure to bi-esphanol-A (BPA)

63 percent understand the link between environmental pollutants and food and the importance of healthy lifestyle habits to reduce the effect of pollutants on health

88 percent understand that eating a variety of fruits and vegetables for overall health and well-being

54 percent understand the differences between shelf-stable sauerkraut and refrigerated fermented sauerkraut and other fermented foods

54 percent have reconsidered their food storage options

46 percent have reduced the use of plastic as a food storage choice

50 percent have increased their consumption of nuts and seeds