Tufts University laboratory research published in The Journal of Nutrition showed mushroom intake was able to enhance the body's own bug fighters, killer cells and cytokines, the latter being hormone-like proteins that play an important role in defending the body against viral infections and tumours.

Accredited Practising Dietitian and healthy eating specialist, Glenn Cardwell, said the research highlighted that mushrooms may boost the body's natural immune system.

"Laboratory research found that the intake of mushrooms may promote innate immunity - the body's first line of defence - against viruses. Further studies involving influenza infection are now underway to test these findings."

Mr Cardwell said the current trials are examining the impact of different mushroom intake levels against the influenza virus, looking at both the immune response and the clearance of the virus.

"The evidence gained in the study will assist researchers to better understand the underlying mechanism of immune response and lead to longer term plans to directly test the effectiveness in human clinical trials."

"What they are essentially looking for is how mushrooms - one of Nature's true superfoods - can be used as a real food 'elixir of immunity' to help prevent influenza.

Mr Cardwell said current concerns over the impact of influenza, particularly the swine flu, highlighted the need to eat a balanced diet that includes foods that can naturally boost the immune system.

"While it is always tempting to reach for a quick fix vitamin or medical supplement, real food alternatives, such as the mushroom, are a healthier long term choice," he said.

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The researchers found that most of the middle-class parents and teenagers interviewed expressed few worries about their daily lives, had few concerns about money and they assumed that they would be able to make choices and fulfil their aspirations in life.

On the other hand, the lives of the working-class families in the previous study, were characterised by risk, insecurity and a strong focus on the 'here and now' where 'getting by' takes priority over diet and weight.

Other key findings were that teenagers developing autonomy in relation to being able to make their own food decisions were important markers of 'being' working class; that middle-class families displayed their aspirations about the future through expecting young teenagers' tastes to diversify and their bodies to be active and 'thin' enough to participate in adult life and that working-class families, whilst sometimes displaying a desire to invest in their children, simply do not have the capital required to make such changes to lives lived in the context of risk and insecurity.

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