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prostaglandins) are influenced by the type of fat consumed. Omega-6 fatty acids, such as linoleic acid which is present in high concentrations in vegetable oil, may stimulate auction the immune system by serving as a precursor for synthesis of a key immune regulatory compound. In contrast, omega-3 fatty acids, such as eicosepentamine acid present in fish oils, minimize or inhibit the immune system. In animals experiencing moderate levels of antigen exposure, greater stimulation of the immune system via dietary addition of certain auction types of fat (i.e., high linoleic acid) may be desirable. In contrast, the additional priming of the immune auction system by feeding specific fatty acids may result in an excess response of the immune system when the animal experiences a high or acute level of antigen exposure.
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