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Dietary fatty acids and allergy.

Abstract

The increase in the prevalence of atopic diseases has recently been linked to altered consumption of polyunsaturated fatty acids (PUFAs). As typical Western diets contain almost 10 times more linoleic acid (18:2 omega-6) than alpha-linolenic acid (18:3 omega-3), it is the metabolism of the former that predominates. Subsequently produced arachidonic acid-derived eicosanoids alter the balance of T-helper cells type 1 and type 2 thus favouring the production of immunoglobulin (Ig)E. In atopic subjects, the impact of this excessive eicosanoid production may be further strengthened as a result of changes in cyclic nucleotide metabolism exacerbated by substrate availability. Dietary omega-3 fatty acids can have marked influence on both specific and nonspecific immune responses in modifying eicosanoid production and replacing omega-6 fatty acids in cell membranes. Therefore, it is concluded that careful manipulation of dietary PUFAs may play a key role in the successful management of inflammation associated with atopic diseases.

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  • Authors+Show Affiliations

    ,

    Department of Biochemistry and Food Chemistry, University of Turku, Finland. pasi.kankaanpaa@utu.fi

    , , ,

    Source

    Annals of medicine 31:4 1999 Aug pg 282-7

    MeSH

    Cell Membrane
    Dietary Fats, Unsaturated
    Eicosanoids
    Fatty Acids, Omega-3
    Fatty Acids, Omega-6
    Fatty Acids, Unsaturated
    Food Hypersensitivity
    Humans
    Hypersensitivity, Immediate
    Immunoglobulin E
    Linoleic Acid
    Nucleotides, Cyclic
    Prevalence
    Th1 Cells
    Th2 Cells
    alpha-Linolenic Acid

    Pub Type(s)

    Journal Article
    Review

    Language

    eng

    PubMed ID

    10480759

    Citation

    Kankaanpää, P, et al. "Dietary Fatty Acids and Allergy." Annals of Medicine, vol. 31, no. 4, 1999, pp. 282-7.
    Kankaanpää P, Sütas Y, Salminen S, et al. Dietary fatty acids and allergy. Ann Med. 1999;31(4):282-7.
    Kankaanpää, P., Sütas, Y., Salminen, S., Lichtenstein, A., & Isolauri, E. (1999). Dietary fatty acids and allergy. Annals of Medicine, 31(4), pp. 282-7.
    Kankaanpää P, et al. Dietary Fatty Acids and Allergy. Ann Med. 1999;31(4):282-7. PubMed PMID: 10480759.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Dietary fatty acids and allergy. AU - Kankaanpää,P, AU - Sütas,Y, AU - Salminen,S, AU - Lichtenstein,A, AU - Isolauri,E, PY - 1999/9/10/pubmed PY - 1999/9/10/medline PY - 1999/9/10/entrez SP - 282 EP - 7 JF - Annals of medicine JO - Ann. Med. VL - 31 IS - 4 N2 - The increase in the prevalence of atopic diseases has recently been linked to altered consumption of polyunsaturated fatty acids (PUFAs). As typical Western diets contain almost 10 times more linoleic acid (18:2 omega-6) than alpha-linolenic acid (18:3 omega-3), it is the metabolism of the former that predominates. Subsequently produced arachidonic acid-derived eicosanoids alter the balance of T-helper cells type 1 and type 2 thus favouring the production of immunoglobulin (Ig)E. In atopic subjects, the impact of this excessive eicosanoid production may be further strengthened as a result of changes in cyclic nucleotide metabolism exacerbated by substrate availability. Dietary omega-3 fatty acids can have marked influence on both specific and nonspecific immune responses in modifying eicosanoid production and replacing omega-6 fatty acids in cell membranes. Therefore, it is concluded that careful manipulation of dietary PUFAs may play a key role in the successful management of inflammation associated with atopic diseases. SN - 0785-3890 UR - https://www.unboundmedicine.com/medline/citation/10480759/full_citation L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=10480759.ui DB - PRIME DP - Unbound Medicine ER -