A Chemical Added to Packaged Food Make Fight against Flu Harder
A new study from Michigan State University in East Lansing suggests that a chemical used in packaged food to keep it fresh longer can weaken the immune response of the body in the fight against flu.
With the help of mouse model, the researchers found that helper and killer T-cells activated more slowly in the rodents that had eaten a diet with a high content of tert-butylhydroquinone (tBHQ), and it took longer for the body to clear off the virus.
The author of the study Robert Freeborn says: “In our mouse model, tBHQ suppressed the function of two types of T cells: helper and killer T cells. Ultimately, this led to more severe symptoms during subsequent influenza infection.”
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