Dietary Fat Composition Impacts Immune Cell Strength, Research Reveals
The fats we consume play a direct role in the survival and function of the body’s immune cells, potentially influencing our ability to fight off infections and diseases like cancer, according to new research from the University of Queensland.
A collaborative international study, led by Professor Di Yu of UQ’s Frazer Institute, found that altering the ratio of polyunsaturated fatty acids (PUFAs) to monounsaturated fatty acids (MUFAs) in the diet can significantly impact the resilience of T cells – critical immune cells responsible for protecting the body.
Dietary Fat and T Cell Resilience
The research, published in Nature, demonstrates that a diet lower in PUFAs relative to MUFAs enhances T cell resistance to cell death. This is crucial because T cells are vulnerable to damage from oxidation, which can destroy their outer membranes.
“How our bodies and cells process dietary fats – called lipid metabolism – is a critical part of the immune system,” explains Professor Yu. “This discovery shows that dietary changes could potentially boost the effectiveness of vaccines and cancer therapies.”
Impact on Immune Function
Protecting T cells from oxidation-induced cell death has a cascading effect on immune function. Specifically, follicular helper T cells – a type of T cell – turn into more effective at assisting the body in producing antibodies. This suggests a potential for improved vaccine protection.
stronger and more resilient T cells are better equipped to multiply and actively attack tumors. Experimental models indicate that modifying dietary fat intake could improve cancer treatment outcomes, potentially leading to tumor elimination and prolonged survival.
Practical Implications and Future Research
Professor Yu envisions a future where optimizing a patient’s diet and targeting lipid metabolism becomes a readily accessible strategy for enhancing immunity. “This could represent a powerful approach, used alongside vaccines or cancer immunotherapies, to ensure immune cells are strong enough to fight off disease,” he states.
However, the ideal ratio of PUFA to MUFA foods in the diet remains unknown. Further research is needed to precisely determine the role of different fats in T cell death and to establish optimal dietary guidelines.
Food Sources of PUFAs and MUFAs
Examples of foods rich in PUFAs include fatty fish and soybeans, while good sources of MUFAs include olive oil and avocados.
About Professor Di Yu
Professor Di Yu is a Chair in Paediatric Immunotherapy, Professor of Immunology, Director of the Ian Frazer Centre of Children’s Immunotherapy Research, and Head of the Systems and Translational T-cell Immunology Laboratory (STTIL) at the University of Queensland. Learn more about his research. He is also a Clarivate Highly Cited Researcher and a Fellow of the Australian Academy of Health and Medical Sciences (FAHMS).