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The effect of increasing levels of dietary fish oil rich in eieosapentaenoic and docosahexaenoic acids on lymphocyte phospholipid fatty acid composition and cell-mediated immunity in the mouse

Published online by Cambridge University Press:  09 March 2007

Alison Hinds  and
T. A. B. Sanders
Alison Hinds
Affiliation:
Department of Nutrition and Dietetics, King's College London, Campden Hill Road, London W8 7AH
T. A. B. Sanders
Affiliation:
Department of Nutrition and Dietetics, King's College London, Campden Hill Road, London W8 7AH
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Abstract

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The influence of increasing intakes of fish oil on spleen leucocyte phospholipid fatty acid composition and cell-mediated immunity was studied in the mouse using a popliteal lymph node assay technique. The immune response was suppressed by 160 g fish oil/kg diet, but not by lower doses. The proportion of 20: 5n-3 in spleen leucocyte phospholipid increased from 0.14 in the controls to 3.8, 7.2, 8.5 and 9.4% in the animals fed on 25, 50, 100 and 160 g fish oil/kg diet; the proportion of 22: 6n-3 increased from 5.1 in the controls to 12.1, 12.2, 12.8 and 12.9% respectively. It is concluded that moderate intakes of fish oil are not immunosuppressive.

Keywords

Immune functionPolyunsaturated fatty acidsLymphocytesFish oil
Type
Fatty Acids and Immunity
Information
British Journal of Nutrition , Volume 69 , Issue 2 , March 1993 , pp. 423 - 429
Copyright
Copyright © The Nutrition Society 1993

References

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