ABSTRACT
This chapter reviews the immunology of graft rejection. It examines the role of dietary modification in altering graft rejection. The chapter also discusses the dietary proteins, dietary lipids, trace minerals, and vitamins. Allograft rejection is a complex mechanism with multiple arms of action that are initiated by recognition of foreign antigen by the host immune system. Clinically, three types of rejection processes are recognized: hyperacute, acute, and chronic. Malnutrition is a potent cause of immunosuppression. Numerous studies have detailed the effect of dietary deficiencies of protein, lipids, calories, vitamins, and trace minerals on in vivo and in vitro parameters of immunologic function. Since the link between diet and immune status is well recognized, a potential role exists for dietary manipulation in the induction of immunosuppression in organ transplantation. The use of diet would be a simple and relatively inexpensive means for prolonging graft survival.
