Food, Nutrients, and Immunity: A Review on Advances in Nutritional Health

Abstract

Recent global health crises have spotlighted the critical connection between nutrition and immune function, emphasizing the urgency to reassess dietary strategies for disease prevention. There is a growing recognition that food and nutrients are not merely sources of energy but vital modulators of immune responses. However, inconsistencies in nutritional guidelines and a lack of awareness about functional foods still limit their clinical and public health impact. This review offers a synthesis of recent advancements in understanding how specific nutrients, plant-based diets, and functional foods influence immune mechanisms. It examines the role of vitamins (D, C, and A), minerals (zinc and selenium), and polyphenols in regulating inflammatory responses and enhancing immune resilience. It evaluates the promise of fermentation biotechnology and biofortification in improving nutrient availability. Nutritional interventions in vulnerable groups, including the elderly and burn patients, are explored with attention to measurable immune outcomes. Studies associate plant-based diets with milder COVID-19 symptoms and reduced metabolic syndrome risk further underscore diet’s central role in public health. Looking forward, personalized nutrition guided by nutrigenomics could revolutionize dietary interventions by tailoring them to individual genetic and metabolic profiles. Expanding functional food innovation and addressing challenges such as standardization, clinical validation, and consumer education are crucial. Future efforts must integrate nutrition more firmly into preventive healthcare, recognizing diet as a cornerstone of immune defense and overall wellness.