A recent study led by researchers at the University of Queensland has found that the types of dietary fats consumed can influence the survival and function of T cells, which are crucial components of the immune system. The research involved an international collaboration and examined how different fat compositions in the diet affect T cell resilience.
According to Professor Di Yu from UQ's Frazer Institute, "a diet with a lower ratio of polyunsaturated fatty acids (PUFAs) to monounsaturated fatty acids (MUFAs) makes T cells much more resilient and resistant to cell death." Foods rich in PUFAs include fatty fish and soybeans, while foods high in MUFAs include olive oil and avocados.
Professor Yu explained that T cells are susceptible to a form of cell death triggered by the accumulation of oxidised fats, which damages their outer membrane. He stated, "When T cells are protected from this oxidation-induced cell death, specific T cells (called follicular helper T cells) become much better at assisting the body in producing antibodies, which could suggest enhanced vaccine protection."
He added, "Stronger, more resilient T cells are also better at multiplying and actively attacking tumours. Experimental models demonstrate that dietary fat modifications could improve the success of cancer treatments which could help eliminate tumours and significantly prolong survival."
Professor Yu suggested that optimizing diet or targeting lipid metabolism might offer accessible ways to boost immunity: "In future, optimising a patient's diet and targeting lipid metabolism could become an easily accessible way to enhance our immunity. This could represent a powerful approach, used alongside vaccines or cancer immunotherapies, to ensure immune cells are strong enough to fight off disease.''
The study notes that further research is needed to determine the optimal PUFA-to-MUFA ratio for supporting immune health. The findings have been published in Nature.
