DIETARY N-3 FATTY-ACIDS INHIBIT FEVER INDUCED BY INFLAMMATION IN THE RAT

MODIFICATION of endogenous eicosanoid synthesis by dietary n-3 fatty a cid supplementation reduces febrile responses, but the mechanisms unde rlying these effects in vivo have not been determined. In the present study, local inflammation was induced by intramuscular injection of tu rpentine in rats fed control or n-3 supplemented diets for 8-9 weeks. In animals fed the control diet, turpentine induced fever, hypermetabo lism, marked local inflammation (oedema), increased plasma IL-6 concen trations and raised cerebrospinal fluid (CSP) concentrations of PGE(2) . N-3 fatty acid supplementation significantly inhibited the rise in C SF PGE(2), fever and hypermetabolism Induced by turpentine. Local infl ammation and increased plasma IL-6 concentrations were not affected by n-3 supplementation. These findings suggest that modification of diet ary fat intake inhibits fever via reduced release of prostaglandins, p robably within the brain, but does not affect the local or afferent si gnals involved in fever generation.