The additive Fish 'n' chips can hinder the flu vaccine

An international study suggests that a food additive commonly used in cooking oils, frozen meats and fast foods such as fish and french fries could reduce the benefits of a flu shot.

Scientists at Michigan State University made the link after finding the preservative Tert-butylhydroquinone or tBHQ altering the immune response to the virus in mice.

"If you get a vaccine, but that part of the immune system is not learning to recognize and fight off the virus-infected cells, then the vaccine will be less effective," said Robert Freeborn, a PhD student. fourth year who led the study with Cheryl Rockwell, badociate professor in pharmacology and toxicology, said.

Professor Robert Booy, head of the clinical research team at the Australian National Center for Immunization Research and Surveillance, described the study as "tempting research."

"It has not been tested on humans yet, but in future research, I would be very eager to see if our favorite fish and chips really help to make us sick," he told News Corp. Wednesday.