{'fraction_non_alphanumeric': 0.016570008285004142, 'fraction_numerical': 0.0016570008285004142, 'mean_word_length': 5.009950248756219, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effect of different dietary lipids on the immune responses of Hartley strain guinea pigs.

A diet containing 20% by weight of fat rich in unsaturated fatty acids reduced the ability of guinea pigs to form antibody and the delayed hypersensitivity response in vivo against a single antigen. Reduced responses in vivo are manifested on first challenge only, subsequent antigenic challenges showed responses similar to those of animals fed a normal diet. However, cells from animals fed large amounts of unsaturated fats when cultured in vitro with antigen and sera of normal animals fed a low-fat diet did not show reduced delayed hypersensitivity (macrophage migration inhibition and lymphocyte transformation). The serum of animals fed high-fat diets greatly inhibited the response to mitogens and to antigen in vitro of lymphocytes from tuberculin-sensitized animals fed either low or high-fat diet. As serum from animals fed low-fat diets did not have this effect, it is postulated that the inhibitory activity is due to a lipid or lipoprotein derivative of unsaturated fatty acids. Animals fed high-fat diets remained healthy, and showed no disorder related to the fat and no susceptibility to infection.