Scientists say the additive in fried foods and frozen fish aggravates the flu

Scientists have discovered that an additive present in many common foods could aggravate the flu.

According to experts, the little-known antioxidant found in products such as frozen meat, including fish, butter, fried foods and crackers, inhibits the body's immune response to infection.

According to US researchers, the tertiary butylhydroquinone additive (TBHQ), also called E319, not only increases the severity of flu symptoms, but may also reduce the effectiveness of the influenza vaccine.

They think this link could help explain why the flu has not been eradicated in the world, Eureka Alert reported.

E319, which is banned in some countries, including Japan, should not be declared in the ingredient lists. It is more common in high-fat foods, for which it is used as a preservative.

"If you get a vaccine but some of the immune system does not learn to recognize and fight off virus-infected cells, then the vaccine will be less effective," said PhD student Robert Freeborn. at Michigan State University. .

"Our studies showed that mice on TBHQ diet had a weakened immune response to influenza infection. In our murine model, TBHQ suppressed the function of two types of T cells, helper T cells and killer T cells. In the end, this led to more serious symptoms during a subsequent influenza infection. "

Since T cells are involved in the immune response to various diseases, TBHQ may also play a role in other infectious diseases, said Freeborn.

According to the World Health Organization, a pandemic is only a matter of time.

TBHQ, derived from gasoline and also used as a varnish, appears to alter the memory of the vaccine as to how to fight a virus, he said.

In the United Kingdom, this additive is also present in ice cream, microwave popcorn, cooking oils, chips and chicken nuggets.

Freeborn said the best way to avoid it was to eat a low-fat diet and reduce the number of processed snacks.