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Nutrition and Immunology pp 51–78Cite as

Dietary Fat and Immunity

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Part of the book series: Human Nutrition ((HUNU))

Abstract

For a number of years, much of the research on dietary fat has focused on its relationship to coronary heart disease. Less work, however, has focused on the relationship of dietary fat and tumorigenesis. Certainly, the growth and metastasis of many tumors may be influenced by multiple factors, including dietary fat and immune response. More recently, investigators have begun to focus on the relationship of lipids and fatty acids to immune status and function. Some of the pioneering work in this area has involved in vitro manipulation of immune cells with fatty acids (reviewed by Meade and Mertin, 1978; Trail and Wick, 1984); in that work, fatty acids added to lymphocytes or macrophages in culture were shown to selectively alter several components of immune cell function. Both increases and decreases in T-cell, B-cell, and macrophage responses were reported depending on how different fatty acids were added to the cultures (Buttke, 1984; Calder et al., 1991; Kelly and Parker, 1979; Mertin et al., 1974). Because of the lytic properties of fatty acids and the effect of fatty acid carriers such as organic solvents or foreign proteins on cells, the relevance of in vitro manipulation to in vivo functions is not clear. Changes observed in an immune response after alterations of fatty acids in culture may not directly relate to changes in animals or humans because of the complexity of cellular interactions and regulatory products involved. Moreover, injection of fatty acids directly into an animal in order to assess alterations in immune function represents a nonphysiological condition (Ellis et al., 1986). Although the major focus of this review is on dietary fat, a summary of the effects of fatty acids in vitro on cells of the immune system should be helpful for hypothesis formulation in the design of in vivo experiments and understanding possible mechanisms by which single fatty acids may be involved in alteration of immune responses. First, we will briefly examine how fatty acids may be metabolized particularly in cells of the immune system. Second, we will review the effects of lipids on T-, B-, and natural killer (NK) cell function. Third, because the macrophage is pivotal in a number of afferent and efferent immune functions, we will discuss how fatty acids can modulate macrophage activities. Finally, some of the possible mechanisms by which dietary fat influences immune responsiveness will be discussed.

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Authors and Affiliations

  1. Department of Cell Biology and Human Anatomy, University of California, School of Medicine, Davis, California, 95616, USA

    Kent L. Erickson & Neil E. Hubbard

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  1. Kent L. Erickson
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  2. Neil E. Hubbard
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  1. Wayne State University, Detroit, Michigan, USA

    David M. Klurfeld

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© 1993 Springer Science+Business Media New York

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Erickson, K.L., Hubbard, N.E. (1993). Dietary Fat and Immunity. In: Klurfeld, D.M. (eds) Nutrition and Immunology. Human Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2900-2_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2900-2_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6257-9

  • Online ISBN: 978-1-4615-2900-2

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