A good hearing analyzed 13 vegetables and fruits purchased from large distributors or harvested from a market gardener and individuals. Among them, 11 contain additives used for the manufacture of tires. Even organic foods do not escape this contamination.
The results of the test led by the emission is good understanding as to the magnitude of the pollution of our diet. On 13 samples of apples, raspberries, pears, rhubarb, blueberries as well as vegetables such as Pak Choi, salad, beet, leek and spinach, 11 contain at least one tire residue. Some even contain up to 5.
Of the four samples from organic farming, only one was free from residues: salad. On the other hand, Bi -Braeburn Swiss apples contained 5 molecules from tire gums. Also in quantity, residues in these apples were the most important in our sample.
The most frequently present substance is the DPG (Diphenylguanidine), a vulcanizing agent, found in 9 samples on 13. The BHT (benzothiazole), an additive, is present in higher quantities, from 20 to 75 micrograms/kg, against 1 to 10 micrograms/kg for other compounds. Industrialists use these additives to improve the quality and resistance of tires.
For vegetables grown in private gardens, the results are contrasting: no trace in the leeks of a family in Yverdon, but the presence of residues in their salads.
What risks for human health?
For Linda Bapst, Valais cantonal chemist, it is necessary to have a better knowledge of the risk linked to these molecules and, if necessary, be able to define maximum limits. “We don’t have enough information to define a threshold, a maximum limit to which we could put food on the market or not. So we really need to garner more knowledge in this area,” she said.
To date, only studies on rodents have revealed possible toxicity for certain additives, with effects from the drop in male fertility to neurotoxic disorders. Data is still lacking to assess the effects on humans.
Linda Bapst recommends diversifying her diet. “We will try to avoid accumulating a certain type of contaminants in your diet and really thinking of diversifying the types of food and their origin.”
Valérie Demierre-Bueler
