Food Preservatives May Be Effective Against Flu

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Vaccination is a really important and necessary aspect of a healthy and harmonious development of the human body, which begins from childhood. However, even simple and strong types of vaccination such as flu vaccines can give up their positions regarding the protection of the body and its immune system in some cases – and certain foods can become one of such cases. Today, a team of molecular biology experts from several research centers and the US University presented their new study on the impact of one popular food preservative on the overall effectiveness of an influenza vaccine.

This is specifically about a preservative called tert-butylhydroquinone – abbreviated tBHQ – which is most often found in those foods that go through freezing processing or which should initially be stored for a long time. Most often it is fast food and semi-finished products in the form of potato chips, frozen fish and meat, as well as a number of snacks and frozen products of another type.

Winter stores, vegetables in jars

Studying its effect on the human body and its immune system, scientists came to the conclusion that the tBHQ compound can have an extremely negative effect on the flu vaccine, weakening not only its protection, but also contributing to the faster absorption of harmful enzymes due to the consumption of the above products . Thus, this preservative, which is found quite often – but not always found on the product packaging – can become one way or another the cause of the weakening of the immune system and the suppression of its protective reaction against various viral strains of influenza, especially if we are talking about a general weakening of immunity .

Preservatives as a whole do not differ in particularly positive properties, however, not all of them have been fully studied even at the current moment, which makes us cautiously approach the choice of a particular food product. However, scientists who came to such conclusions point to the need for some parallel and additional research in this area.

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