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The role of salt for immune cell function and disease
Author(s) -
Willebrand Ralf,
Kleinewietfeld Markus
Publication year - 2018
Publication title -
immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.297
H-Index - 133
eISSN - 1365-2567
pISSN - 0019-2805
DOI - 10.1111/imm.12915
Subject(s) - immune system , effector , immunology , disease , biology , cell function , autoimmune disease , function (biology) , cell , antibody , medicine , microbiology and biotechnology , genetics
Summary The immune system evolved to protect organisms from invading pathogens. A network of pro‐ and anti‐inflammatory cell types equipped with special effector molecules guarantees efficient elimination of intruders like viruses and bacteria. However, imbalances can lead to an excessive response of effector cells incurring autoimmune or allergic diseases. An interplay of genetic and environmental factors contributes to autoimmune diseases and recent studies provided evidence for an impact of dietary habits on the immune status and related disorders. Western societies underwent a change in lifestyle associated with changes in food consumption. Salt (sodium chloride) is one component prevalent in processed food frequently consumed in western countries. Here we summarize recent advances in understanding the mechanisms behind the effects of sodium chloride on immune cells like regulatory T cells (Tregs) and T helper (T H ) 17 cells and its implication as a risk factor for several diseases.