How fats we eat modulate our immunity?☆

• Main Author: Buaud Benjamin
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: Oilseeds and fats, crops and lipids
• Subjects: n-3 pufa; n-6 pufa; immunity; diet; lipid mediators
• Online Access: https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl200009s/ocl200009s.html

The development and optimal functioning of our immune system is directly influenced by our diet. Any deficiency or excess of certain nutrients can affect the number and activity of immune cells. Among the nutrients identified, dietary fatty acids are described as having major effects on immunity. Indeed, the fatty acid composition of the membranes of immune cells seems to be easily modulated under the effect of dietary fats and the resulting rapid changes in composition are likely to generate functional effects on the reactivity and functioning of these cells within a very short period of time. Among the different mechanisms identified to explain the impact of dietary fatty acids on the immune function, the synthesis of lipid mediators from polyunsaturated fatty acids is a key one notably in the context of inflammation.