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Research: JOLLY and colleagues,
Listed in Issue 73
Abstract
JOLLY and colleagues, Division of Clinical Immunology, Department of Medicine, The University of Texas Health Center at San Antonio, San Antonio, TX 78229-3900, USA, examined the influence of food restriction combined with substitution of fish oil for corn oil in autoimmune -prone mice.
Background
Multiple animal studies have shown that moderate food and/or energy (calorie) restriction delays age-related immune dysfunction and prolongs life span . The amount and type of dietary fatty acids can also profoundly affect life span . Marine-derived fish oils contain (n-3) fatty acids, which have potent anti-inflammatory properties.
Methodology
Autoimmune-prone (NZB x NZW)F(1) (B/W) mice, which develop fatal autoimmune renal disease, were used. Food restriction involved a 40% overall reduction in intake of all dietary components. Mice were fed one of three experimental diets: a food-restricted/fish oil (FRFO) diet; a food-restricted/corn oil (FRCO) diet; an ad libitum/fish oil (ALFO) diet; or an ad libitum/corn oil (ALCO) diet.
Results
The FRFO diet maximally extended life span to 645 days, compared with 494 days in mice fed the FRCO diet. The ALFO diet prolonged life span to 345 days, compared with 242 days in mice fed the ALCO diet. Increased life span was partly associated with decreased body weight, blunting of renal proinflammatory cytokine (interferon-gamma, interleukins-10 and -12 and tumour necrosis factor-alpha) levels and lower nuclear factor-kappaB (NF-kappaB). Reductions in NF-kappaB were preceded by enhanced superoxide dismutase, catalase and glutathione peroxidase activities.
Conclusion
The results demonstrate the profound additive effects of food restriction and (n-3) fatty acids in prolonging life span in B/W mice and may have additional implications in the management of obesity, diabetes, cancer and/or the ageing process .
References
Jolly CA et al. Life span is prolonged in food-enriched auto-immune-prone (NZB x NZW)F(1) mice fed a diet enriched with (n-3) fatty acids. The Journal of Nutrition 131 (10): 2753-60. Oct 2001.
