Nutrition and Immunity

Immune Boosting Foods

There is now evidence that undernutrition can affect both the nonspecific as well as the “antigen specific” components of the immune system and with to the latter it could impair both humoral immunity and cellular immunity. T-cell, B-cell and macrophage lineage subsets of the immune system can all be affected. Several nutrients such as proteins, lipid and micronutrients such as zinc, iron, copper, vitamin A and vitamin B6 have been shown to affect immune response through their action on different components of immune system.

Nutrition in Cancer

Certain dietary factors are believe to play a protective inhibitory role, such as dietary fiber with respect to colon cancer, micronutrients such as β-carotene, vitamin A, riboflavin (Vitamin B12), vitamin C, iron, zinc and selenium with respect to cancers of epithelial origin—especially those of alimentary and respiratory tract. Vegetables and fruits (especially of the yellow and green variety) rich in such micronutrients are protective against such cancer of epithelial origin. Micronutrients in the diet, particularly antioxidant vitamins appear to play a pivot role in reducing damage resulting from environmental exposer and may act synergistically to enhance several protective mechanism against carcinogenesis.

Several bodies such as the National Research Council in the United States and the World Health Organization directed their attention to nutrients and food that have a positive role in maintaining health and in delaying age-related disorder such as cancer, cataract and coronary heart diseases.

Nutrition in old age

Nutrition apparently could play an important role in ageing. Good nutrition retards the ageing process and prevents reduction in functional enzymes—a central attributes of ageing. It helps in overcoming suboptimal immuno competence largely responsible for increased vulnerability to infection in old age and in improving mental function.