Kim Young S, Sayers Thomas J, Colburn Nancy H, Milner John A, Young Howard A
Nutritional Science Research Group, Division of Cancer Prevention, National Cancer Institute, Rockville, Maryland.
Frederick National Laboratory, Center for Cancer Research, NCI, Frederick, Maryland.
Mol Carcinog. 2015 Sep;54(9):669-78. doi: 10.1002/mc.22301. Epub 2015 Apr 1.
An important characteristic of cancer is that the disease can overcome the surveillance of the immune system. A possible explanation for this resistance arises from the ability of tumor cells to block the tumoricidal activity of host immune cells such as natural killer (NK) cells by inducing the localized accumulation of regulatory T (Treg) cells. Evidence exists that components in commonly consumed foods including vitamins A, D, and E, water-soluble constituents of mushrooms, polyphenolics in fruits and vegetables, and n-3 fatty acids in fish oil can modulate NK cell activities, Treg cell properties, and the interactions between those two cell types. Thus, it is extremely important for cancer prevention to understand the involvement of dietary components with the early stage dynamics of interactions among these immune cells. This review addresses the potential significance of diet in supporting the function of NK cells, Treg cells, and the balance between those two cell types, which ultimately results in decreased cancer risk.
癌症的一个重要特征是该疾病能够突破免疫系统的监测。肿瘤细胞可通过诱导调节性T（Treg）细胞在局部聚集，从而阻断宿主免疫细胞（如自然杀伤（NK）细胞）的杀瘤活性，这可能是导致这种抗性的一种解释。有证据表明，常见食物中的成分，包括维生素A、D和E、蘑菇中的水溶性成分、水果和蔬菜中的多酚类物质以及鱼油中的n-3脂肪酸，能够调节NK细胞活性、Treg细胞特性以及这两种细胞类型之间的相互作用。因此，了解膳食成分在这些免疫细胞早期相互作用动态中的作用对于癌症预防极为重要。本综述探讨了饮食在支持NK细胞、Treg细胞功能以及这两种细胞类型之间平衡方面的潜在意义，这最终会降低癌症风险。
