Dietary Fatty Acids Can Enhance Immune Cells' Cancer-Fighting Abilities

A groundbreaking study by researchers at The University of Hong Kong's LKS Faculty of Medicine has revealed that specific dietary fatty acids can significantly boost the immune system's ability to combat cancer. The research focused on oleic acid (OA), a healthy fat prevalent in foods like olive oil, nuts, and avocados. The team discovered that OA enhances the function of gamma delta T cells (γδ-T cells), specialized immune cells capable of attacking tumor cells. Conversely, another fatty acid called palmitic acid (PA), commonly found in palm oil and processed meats, was found to impair these immune defenses.

Published in Signal Transduction and Targeted Therapy, the study suggests that increasing OA intake could strengthen the body's natural anticancer defenses. By analyzing blood samples, scientists identified a clear relationship between fatty acid levels and the effectiveness of γδ-T cell-based immunotherapy. The findings imply that dietary modifications—favoring OA-rich foods and reducing PA-rich foods—could improve treatment outcomes for cancer patients.

Professor Tu Wenwei, the lead researcher, emphasized the potential of simple dietary changes to enhance cancer therapy. "Our research shows that OA can restore and enhance the anti-tumor immune activity of γδ-T cells, while PA can hinder this process," he explained. "Cancer patients should consider incorporating more sources of OA, like olive oil and avocados, into their diets, and avoid foods high in PA, such as processed foods and fatty meats."

This discovery highlights the possibility of personalized nutrition strategies to support cancer treatments. In addition to dietary advice, combining nutritional interventions with targeted drugs may further improve the efficacy of immunotherapies. The research opens new avenues for integrating diet and medicine to boost immune function, offering hope for better clinical outcomes in cancer care.