Long Chain Polyunsaturated Fatty Acids (LCPUFAs) in the Prevention of Food Allergy

Abstract

N-3 long chain polyunsaturated fatty acids (LCPUFAs) are considered to possess protective properties for human health by impacting on immunological reactions. An "inflammation-suppressive" effect appears to be the common denominator of the beneficial effects of most of these dietary components which may protect against the development of chronic immune disorders such as (food) allergy. LCPUFAs, especially n-3 LCPUFAs, have been shown to interact with both the sensitization as well as the effector phase in food allergy in pre-clinical models. In this review, we explore the anti-allergic properties of LCPUFAs by providing an overview of clinical, in vivo and in vitro studies. Furthermore, we discuss the susceptibility of LCPUFAs to lipid oxidation and possible strategies to support the efficacy of LCPUFAs in reducing the allergy risk by using additional components with anti-oxidative and anti-inflammatory capacities such as the flavonoid quercetin. Finally, we propose new strategies to prevent (food) allergy using combinations of LCPUFAs and additional nutrients in diets or supplements, and postulate to investigate the use of LCPUFAs in allergic symptom relief.

Keywords: LCPUFA; PUFA; anti-inflammatory; food allergy; immune response.

Figure 1

Schematic overview of the chemical structures of the n-3 and n-6 PUFAs discussed here.

Figure 2

The effect of PUFAs on food allergy. The color of the arrows and text indicate if the evidence is obtained from clinical, in vivo or in vitro data. The + or—indicates if the observed effect is an inhibitory or stimulatory response of a certain cell type. Note that clinical and in vivo arrows indicate the observed end stage effects only, this may not be a reflection of the direct effect of PUFAs on the target cells. Therefore, the components could actually target a cell group earlier in the pathway.