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Modulation of immune function by dietary lectins in rheumatoid arthritis

Published online by Cambridge University Press:  09 March 2007

Loren Cordain ,
L. Toohey ,
M. J. Smith  and
M. S. Hickey
Loren Cordain*
Affiliation:
Department of Health and Exercise Science, Colorado State University, Fort Collins, CO 80523, USA
L. Toohey
Affiliation:
Department of Health and Exercise Science, Colorado State University, Fort Collins, CO 80523, USA
M. J. Smith
Affiliation:
Department of Health and Exercise Science, Colorado State University, Fort Collins, CO 80523, USA
M. S. Hickey
Affiliation:
Department of Health and Exercise Science, Colorado State University, Fort Collins, CO 80523, USA
*
*Corresponding author: Dr Loren Cordain, fax +1 970 491 0445, email [email protected]
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Abstract

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Despite the almost universal clinical observation that inflammation of the gut is frequently associated with inflammation of the joints and vice versa, the nature of this relationship remains elusive. In the present review, we provide evidence for how the interaction of dietary lectins with enterocytes and lymphocytes may facilitate the translocation of both dietary and gut-derived pathogenic antigens to peripheral tissues, which in turn causes persistent peripheral antigenic stimulation. In genetically susceptible individuals, this antigenic stimulation may ultimately result in the expression of overt rheumatoid arthritis (RA) via molecular mimicry, a process whereby foreign peptides, similar in structure to endogenous peptides, may cause antibodies or T-lymphocytes to cross-react with both foreign and endogenous peptides and thereby break immunological tolerance. By eliminating dietary elements, particularly lectins, which adversely influence both enterocyte and lymphocyte structure and function, it is proposed that the peripheral antigenic stimulus (both pathogenic and dietary) will be reduced and thereby result in a diminution of disease symptoms in certain patients with RA.

Keywords

Rheumatoid arthritisLectinsImmune function
Type
Review article
Information
British Journal of Nutrition , Volume 83 , Issue 3 , March 2000 , pp. 207 - 217
Copyright
Copyright © The Nutrition Society 2000

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