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eCAM Advance Access published online on October 6, 2004
eCAM, doi:10.1093/ecam/neh042
Copyright © 2004 by the Oxford University Press.
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Received May 6, 2004
Accepted August 31, 2004

Review

Modulation of Immune Functions by Foods

Shuichi Kaminogawa 1* and Masanobu Nanno 2

1 Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, Japan
2 Yakult Central Institute for Microbiological Research, Japan

* To whom correspondence should be addressed. E-mail: masanobu-nanno{at}yakult.co.jp.


  Abstract

Evidence is rapidly accumulating as to the beneficial effects of foods. However, it is not always clear whether the information is based on data evaluated impartially in a scientific fashion. Human research into whether foods modulate immune functions in either intervention studies or randomized controlled trials can be classified into three categories according to the physical state of subjects enrolled for investigation: (i) studies examining the effect of foods in healthy individuals; (ii) studies analyzing the effect of foods on patients with hypersensitivity; and (iii) studies checking the effect of foods on immunocompromized subjects, including patients who had undergone surgical resection of cancer and newborns. The systematization of reported studies has made it reasonable to conclude that foods are able to modulate immune functions manifesting as either innate immunity (phagocytic activity, NK cell activity) or acquired immunity (T cell response, antibody production). Moreover, improvement of immune functions by foods can normalize the physical state of allergic patients or cancer patients, and may reduce the risk of diseases in healthy individuals. Therefore, it is valuable to assess the immune-modulating abilities of foods by measuring at least one parameter of either innate or acquired immunity.

Keywords: amino acid; fatty acid; lactic acid bacteria; mineral; oligosaccharide; polyphenol; vitamin.
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