Scientists have found that the balance of different types of fats in the diet directly influences the strength of immune cells and the body’s ability to fight infections and tumors.
A study by an international team of researchers led by specialists from the University of Queensland showed that the fat composition in food can alter the structure and resilience of T cells — key cells of the immune system. The results were published in the journal Nature.
T cells play a central role in the body’s immune defense: they help recognize and destroy infected cells, coordinate the immune response, and participate in antibody formation. However, their effectiveness largely depends on processes related to lipid metabolism — how cells use and process fats. The new study demonstrated that the types of fats a person consumes can change the lipid composition within the immune cells themselves.
The ratio of two groups of fatty acids — polyunsaturated (PUFA) and monounsaturated (MUFA) — proved to be particularly important. Researchers found that a diet with relatively lower PUFA and higher MUFA content makes T cells significantly more resilient and resistant to cell death. Such cells are better able to withstand oxidative damage, a process in which cell membrane breakdown leads to their destruction.
When T cells become more resilient, they perform their functions more effectively. In particular, so-called follicular helper T cells are better able to help the immune system produce antibodies, potentially enhancing the protective effect of vaccination. More resilient cells also proliferate more actively and attack tumor cells more efficiently. Experimental models have shown that altering dietary fat composition can improve outcomes of immunotherapy and increase the effectiveness of cancer treatment.
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