A preservative capable of producing immunotoxic effects. This is the alarm raised by the analysis published on the pages of International Journal of Environmental Research and Pubblic Health. Tertiary butylhydroquinone (Tbhq), the chemical compound present in many foods, is targeted under the code E319. Its presence is particularly harmful because weakens the immune system of its consumer. E319 is often found in crackers, snacks, fried fast food and most foods that are part of “processed” foods. In total – it is the result of the report of a group of epidemiologists of the Environment working group (Ewg) – its presence can be counted on over 1250 foods from well-known food companies including Kellogg’s, Nestlé e Knorr.
Hence the appeal for regulatory agencies update the regulations with stricter limits than the current ones. TBHQ is in fact authorized as a food additive both in the US and in Europe, recognizing its potential toxicity. The United States set the limit at 0.7 mg / kg of body mass acceptable daily intake, but they base their assessments on 1998 data, “a period in which – the scholars warn – the link between diets with a high level of e319 and weakening of the immune response had not yet been demonstrated”.
Another fundamental problem on which the study has focused are endocrine disruptors, which reach the food by migrating from the packaging or through the land and water used to cultivate it, and which they would not only be able to “decapitate the antibody response to viruses (particularly the flu), but they could even reduce the effectiveness of vaccines. A statement that, given the ongoing health emergency, should not be underestimated.