Leveraging plate for health: How food carves our immunity

Abstract

Background

The relationship between diet and immune system function is becoming increasingly recognized, with research demonstrating that various dietary components modulate immune responses through complex mechanisms. These nutrients influence immune cell activity, the production of cytokines and antibodies, and overall immune resilience. While many of these mechanisms are still not fully understood, ongoing research continues to uncover the intricate ways in which diet affects immune health.

Scope and approach

This review provides an overview of how dietary components, including proteins, carbohydrates, fats and fatty acids, vitamins, minerals, probiotics, and food additives, affect immune function. By synthesizing current literature, examining the relationship among diet nutrition, and immunity. This review aims to organize existing knowledge and offer guidance for future research in nutrition and immunology.

Key findings and conclusion

Dietary components play an important role in regulating immune response. Proteins support immune cell function, carbohydrates provide energy for immune cell activity, and unsaturated fatty acids help regulate inflammation and immune processes. Micronutrients, including vitamins and minerals, are necessary for optimal immune function, but an individual's immune status needs to be considered before micronutrients supplement. Probiotics boost immunity partly through promoting a healthy gut microbiome, while excess salt and certain food additives may impair immune function. Overall, a balanced diet and adequate nutrition are critical to boosting immunity, and nutritional interventions should be tailored to an individual's immune needs and health status to optimize immune function and reduce disease risk.