From the oleic acid contained in theolive oil and in the dried fruit with fructose from dried figs, of the dates and of miele with which they are made struffoliup to the trans-vaccinic acid found in carne and in dairy products coming from grazing animals. There are many foods, including some typically Christmas, which contain specific molecules capable of turbocharge the immune system against cancer. Products, of course, to be consumed in moderation. Specialists recently gathered in Naples on the occasion of the 16th edition of the Melanoma Bridge and the 11th edition of theImmunotherapy Bridge, two international events dedicated toimmunotherapy. “For decadesthe relationship between diet and cancer has often been reduced to prohibitions and warnings.”he declares Paolo Asciertofull professor of Oncology at the Federico II University of Naples and president of the Melanoma Onlus Foundation. “Today, a growing series of scientific research is revolutionizing this perspective, demonstrating that substances that act as ‘boosters’ of treatments can be hidden in food, enhancing the effectiveness of the treatment.immunotherapy”, he adds.
A recent study appearing in the journal Signal Transduction and Targeted Therapy, from the Nature group, revealed how the quality of fats consumed can program our anti-tumor immunity. A group of researchers from the University of Hong Kong has discovered that oleic acid, a fundamental monounsaturated fat in the Mediterranean diet, is able to restore the functionality of the crucial gamma delta T cells of our immune system, compromised by the excessive presence of palmitic acid (a saturated fat). “Chinese scientists – comments Ascierto – have discovered that oleic acid, which olive oil is rich in, and also present, for example, in avocados and dried fruit (such as walnuts and almonds), is able to ‘recharge’ these T cellssignificantly enhancing their aggressiveness against tumors. In contrast, saturated fatty acids, such as palmitic acid found in processed foods, palm oil and fatty meats, tend to promote inflammation and oxidative stress. In essence, the correct choice of fats in our diet seems to determine whether our T cells will be armed or disarmed in the fight against malignant cells.”
If the balance between saturated and unsaturated fats is crucial, even more surprising is the re-evaluated role of a simple sugar: fructose. Long associated with the growth of some tumors, a study conducted in Shanghai and published in Cell Metabolism* revealed a more nuanced reality: uA diet rich in fructose can strengthen the immune response against cancerreducing its progression and lethality. “The study demonstrated that dietary fructose, found in typical Christmas foods such as dried figs and dates, promotes anti-tumor cell immunity by increasing the activity of CD8+ T lymphocytesthe ‘killer’ cells responsible for identifying and killing tumor cells” specifies Ascierto. “This enhancement is mediated by the production of leptin, the satiety hormone.”. But be careful. “The study does not indicate that stocking up on sugar automatically helps fight cancer. The results – he continues – rather suggest that fructose could be exploited in a targeted way.” It is no coincidence that Professor Ascierto is involved in an AIRC research project aimed at improving the clinical response to immunotherapy in melanoma, perfecting the composition of the intestinal microbiota through the combination of a Mediterranean diet and dietary supplementation with fructose and water-soluble fibre.
Another surprising nutrient is trans-vaccenic acid (TVA)a molecule that the human body cannot produce on its own and which is found in meat and dairy products from grazing animals. A study by the University of Chicago has rehabilitated, at least in part, the consumption of these foods, discovering that TVA is able to strengthen the immune response against cancer. “The mechanism is twofold,” explains Ascierto. “TVA inhibits a receptor (GPR43) usually activated by harmful fatty acids, and simultaneously activates the ‘CREB pathway’ which improves cell survival and differentiation“, he adds. The clinical results are promising: patients with higher levels of TVA circulating in the blood responded better to immunotherapy, including CAR-T cell therapies. “What matters is the TVA nutrient and whether it is consumed in the right doses, not its source (meat and dairy products),” emphasizes Ascierto. “The goal is not to exceed the consumption of red meat, but to use TVA as a food supplement to maximize the effectiveness of treatments,” he adds. These studies, from the balance of fats to the modulation operated by fructose and TVA, demonstrate unequivocally that the interaction between diet and the immune system is not a trivial concept, but a complex biochemical network. “Research is moving towards the definition of a real personalized ‘fighting diet’,” says Ascierto. “Further studies are needed to understand exactly whether and how to exploit specific nutrients to strengthen the action of our immune system against cancer. The ultimate goal is to transform food into precision medicine, expanding treatment opportunities for cancer patients,” he concludes.
