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Article

Fish Oil Feeding Delays Influenza Virus Clearance and Impairs Production of Interferon- and Virus-Specific Immunoglobulin A in the Lungs of Mice^1,2

Paul M. Byleveld^*3, Gerald T. Pang, Robert L. Clancy and David C. K. Roberts^*

^* Discipline of Nutrition and Dietetics and Discipline of Immunology and Microbiology, University of Newcastle, NSW, 2308, Australia

³To whom correspondence should be addressed.

Ingestion of fish oil can suppress the inflammatory response to injury and may impair host resistance to infection. To investigate the effect of a diet containing fish oil on immunity to viral infection, 148 BALB/c mice were fed diets containing 3 g/100 g of sunflower oil with either 17 g/100 g of fish oil or beef tallow for 14 d before intranasal challenge with live influenza virus. At d 1 and d 5 after infection, the mice fed fish oil had higher lung viral load and lower body weight (P < 0.05). In addition to the greater viral load and weight loss at d 5 after infection, the fish oil group consumed less food (P < 0.05) while the beef tallow group was clearing the virus, had regained their preinfection weights and was returning to their preinfection food consumption. The fish oil group had impaired production of lung interferon- (IFN-), serum immunoglobulin (Ig) G and lung IgA-specific antibodies (all P < 0.05) although lung IFN-/ß and the relative proportions of bronchial lymph node CD4+ and CD8+ T lymphocytes did not differ between groups after infection. The present study demonstrates a delay in virus clearance in mice fed fish oil associated with reduced IFN- and antibody production and a greater weight loss and suppression of appetite following influenza virus infection. However, differences observed during the course of infection did not affect the ultimate outcome as both groups cleared the virus and returned to preinfection food consumption and body weight by d 7.

KEY WORDS: • fish oil • (n-3) polyunsaturated fatty acids • immunity • infection • mice

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