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Nutrition in Clinical Practice
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Influence of Dietary Fatty Acids on Cytokine Production and Its Clinical Implications

Simin Nikbin Meydani, DVM, PHD

Nutritional Immunology Laboratory, USDA-Human Nutrition Research Center on Aging at Tufts University

Charles A. Dinarello, MD

Department of Medicine, Tufts University, New England Medical Center, Boston

Cytokines and eicosanoids are important biologic mediators with tightly regulated production. Overproduction contributes to pathogenesis of chronic and acute inflammatory, autoimmune, atherosclerotic, and neoplastic diseases. Animal and human studies have shown that production of cytokines and eicosanoids can be reduced by certain dietary fatty acids, specifically those containing long-chain (n-3) polyunsaturated fatty acids (PUFAs). This in turn results in reduction of the severity of certain autoimmune, inflammatory, and atherosclerotic diseases. Because these cytokines are also involved in control of the host defense, substantial reduction in their production could also result in the impairment of normal immune response. Increased intake of (n-3) PUFAs without adequate antioxidant protection could result in increased free radical formation and lipid peroxidation. Thus, when (n-3) PUFAs are used to reduce the pathogenesis of these diseases, its possible adverse effects should be considered and prevented.

Nutrition in Clinical Practice, Vol. 8, No. 2, 65-72 (1993)
DOI: 10.1177/011542659300800265
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