Dietary lipids and immune function

• Published in: The Journal of nutrition Vol. 122; no. 3S; pp. 610 - 614
• Main Authors: Maki, P.A. (University of Pennsylvania School of Medicine, Philadelphia, PA), Newberne, P.M
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Bethesda, MD American Society for Nutritional Sciences 01.03.1992; American Institute of Nutrition
• Subjects: ACIDE GRAS INSATURE; ACIDOS GRASOS INSATURADOS; ALIMENTACION EXCESIVA; Animals; Biological and medical sciences; Cancer; CORPS GRAS; Diet; DIETA; Dietary Fats - administration & dosage; Dietary Fats - adverse effects; ENFERMEDADES AUTOINMUNOLOGICAS; Fatty acids; Fundamental and applied biological sciences. Psychology; Fundamental immunology; GRASAS; HIPERSENSIBILIDAD RETARDADA; HISTOIRE; HISTORIA; History of medicine; History, 20th Century; Humans; HYPERSENSIBILITE RETARDEE; Immune system; IMMUNITE; Immunity; Immunobiology; Immunocompetence; INMUNIDAD; LINFOCITOS; Lupus Erythematosus, Systemic - immunology; LYMPHOCYTE; MALADIE AUTOIMMUNE; Modulation of the immune response (stimulation, suppression); Nutrition; Obesity - immunology; REGIME ALIMENTAIRE; REPONSE IMMUNITAIRE; RESPUESTA INMUNOLOGICA; Rodents; SOBREPESO; SURCONSOMMATION ALIMENTAIRE; SURPOIDS; Congress; Obesity; Nutrition; Lipids; Immune regulation; Review; Immunity; Feeding
• ISSN: 0022-3166; 1541-6100
• DOI: 10.1093/jn/122.suppl_3.610

The influence of dietary lipids on immune function has come under serious study only within the past two decades. It is clear from whole-animal studies that obesity and consumption of diets high in fat, particularly unsaturated fat, depress immunocompetence and enhance risk for serious infectious disease and cancer. In vitro systems, cell cultures and the tools of molecular biology are moving nutrition and immunology closer together with promise of significant benefits