The Influence of Dietary Patterns on Immune Function and Inflammation

Alfuraydi, Ahmad Rayan; Alazmi, Bader Abdulaziz; Abushatat, Abdulaziz Saeed Ali; Maleh, Ali Hassan Ali; Al Habshan, Abdul Aziz Saed; Hakami, Abdulkarim Hadi Othman; Almoutairi, Mohammad Duheem; Almuzaini, Tahani Nader; Al Essa, Ahmed Ali Mufreh; Hazazi, Mohammed Maqbul Mohammed; Alanazi, Mohammad Mamdouh Mohammed; Almutiri, Abeer Khaled Abdulaziz; Alharthi, Modhi Matuq Awwadh; Alzahrani, Rasha Awad Atiah; Alharbi, Abrar Abdulrhman; Almutlaq, Shaikha Nasser Muhammad; Alrumaykhan, Ghadah Sulaiman

doi:10.21608/ejchem.2024.325364.10563

The Influence of Dietary Patterns on Immune Function and Inflammation

Document Type : Review Articles

Authors

¹ Ministry of Health branch in Al qassim region, Saudi Arabia

² Ministry of Health branch in Asir region, Saudi Arabia

³ Ministry of Health branch in Jazan region, Saudi Arabia

⁴ Ministry of Health, Saudi Arabia

⁵ Prince Sultan Air Base, Al-Kharj, Saudi Arabia

⁶ KING FAISAL MEDICAL COMPLEX (KFMC), Saudi Arabia

⁷ AL Yamama Hospital, Saudi Arabia

⁸ Riyadh First Health Cluster, Saudi Arabia

⁹ King Salman Center for Kidney Diseases, Saudi Arabia.

10.21608/ejchem.2024.325364.10563

Abstract

Background: Diet significantly impacts immune function and inflammation, with different types of fats, fibers, and micronutrients playing distinct roles. Omega-3 and omega-6 fatty acids, saturated fats, sterols, and dietary fibers all influence immune responses and inflammation, potentially affecting disease risk and management.

Aim: This review examines how dietary components such as omega-3 and omega-6 fatty acids, saturated fats, sterols, and fibers affect immune function and inflammation. It aims to elucidate the mechanisms through which these nutrients influence immune responses and their potential implications for disease prevention and management.

Methods: We conducted a comprehensive review of the literature, focusing on recent studies that investigate the role of dietary fats, fibers, and micronutrients in immune modulation. Key areas of interest included the impact on inflammatory markers, immune cell function, and disease outcomes.

Results: Omega-3 fatty acids exhibit anti-inflammatory properties and may benefit conditions like rheumatoid arthritis, while omega-6 fatty acids are involved in both pro-inflammatory and anti-inflammatory responses. Saturated fats increase inflammation and may exacerbate chronic diseases. Sterols like cholesterol contribute to systemic inflammation and affect immune cell function. Dietary fibers promote gut health and systemic immunity through SCFA production, impacting conditions such as Crohn's disease and metabolic syndrome. Probiotics also modulate immune responses and improve gut health.

Conclusion: Dietary components play a crucial role in modulating immune function and inflammation. Omega-3 fatty acids and fibers show potential benefits for reducing inflammation and disease risk, while saturated fats and sterols may contribute to inflammatory responses. Future research should focus on optimizing dietary recommendations to enhance immune health and manage chronic diseases.

Keywords