Nutrients 2013, 5(5), 1801-1822; doi:10.3390/nu5051801

Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections

Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD 20708, USA
* Author to whom correspondence should be addressed.
Received: 5 April 2013; in revised form: 22 April 2013 / Accepted: 27 April 2013 / Published: 22 May 2013
(This article belongs to the Special Issue Dietary Lipids: Sources, Function and Metabolism)
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Abstract: Functional innate and acquired immune responses are required to protect the host from pathogenic bacterial infections. Modulation of host immune functions may have beneficial or deleterious effects on disease outcome. Different types of dietary fatty acids have been shown to have variable effects on bacterial clearance and disease outcome through suppression or activation of immune responses. Therefore, we have chosen to review research across experimental models and food sources on the effects of commonly consumed fatty acids on the most common food-borne pathogens, including Salmonella sp., Campylobacter sp., Shiga toxin-producing Escherichia coli, Shigella sp., Listeria monocytogenes, and Staphylococcus aureus. Altogether, the compilation of literature suggests that no single fatty acid is an answer for protection from all food-borne pathogens, and further research is necessary to determine the best approach to improve disease outcomes.
Keywords: fatty acids; immune response; food-borne; infection

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MDPI and ACS Style

Harrison, L.M.; Balan, K.V.; Babu, U.S. Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections. Nutrients 2013, 5, 1801-1822.

AMA Style

Harrison LM, Balan KV, Babu US. Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections. Nutrients. 2013; 5(5):1801-1822.

Chicago/Turabian Style

Harrison, Lisa M.; Balan, Kannan V.; Babu, Uma S. 2013. "Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections." Nutrients 5, no. 5: 1801-1822.

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