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

^*Navya Praneetha
Medicine, Sri Siddhartha Medical College, Tumkur, Karnataka, India
Aditya Krishna
Medicine, Mamata Academy Of Medical Sciences, Hyderabad, Telangana, India
Pasupuleti Ankitha
Medicine, Maharajah’s Institute Of Medical Sciences, Nellimarla, Andhra Pradesh, India
Darren Fernandez
Medicine, Father Muller Medical College, Mangaluru, Karnataka, India

^*Corresponding Author:

Navya Praneetha
Medicine, Sri Siddhartha Medical College, Tumkur, Karnataka, India

Published on: 2025-03-18

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.

Keywords

Biofortification, Functional foods, Gut microbiota, Immune modulation, Nutritional interventions, Plant-based diet, Vitamins and minerals

Introduction

The relationship between food, nutrients, and immunity has garnered significant attention in recent years, particularly as researchers explore how dietary components can influence health outcomes [1, 2]. Recent advancements in nutritional health focus on the role of various food sources and their impact on immune function. One of the critical areas of research is the use of intake biomarkers to objectively assess dietary habits and their association with health outcomes [3, 4]. Prentice [5] discusses the potential of metabolomics profiles derived from blood and urine to enhance nutritional epidemiology. This methodology could provide insights into how specific food and nutrient intakes correlate with chronic diseases, thereby making dietary recommendations aimed at improving immune health. Fermentation biotechnology has emerged as a promising approach to enhance the nutritional quality of food products. Fan et al. [6] highlights the benefits of fermented wheat bran, which not only improves the degradation of cell wall fibers but also enhances the nutritional profile of whole grain products. This process may contribute to better health outcomes by improving nutrient absorption and supporting immune function.

The role of specific nutrients in modulating immune responses is also critical [7, 8]. Vassilopoulou et al. [9] emphasizes the importance of allergenic proteins, iron, and vitamin A, particularly under conditions of inflammation. Their findings suggest that while these nutrients may have reduced bioavailability during inflammatory states, they can also support immune cell function when adequately absorbed. This dual role underscores the need for dietary strategies that enhance nutrient absorption, especially in populations at risk of malnutrition. Biofortification is another innovative strategy aimed at improving the nutritional content of food crops (Figure 1) [10]. S?yszyk et al. [11] discuss the process of fungal biofortification, which can enhance the levels of essential nutrients in mushrooms, thereby potentially improving dietary intake and supporting immune health. Similarly, Jha et al. [12] explore biofortification in fruit crops, highlighting its potential to address micronutrient deficiencies in developing regions, which is crucial for maintaining immune function in vulnerable populations.

The impact of dietary patterns on health is further illustrated in the review by Ribet et al. [13], which examines the nutritional contribution of bread. Their findings indicate that bread consumption is associated with various health outcomes, including cardiometabolic health, suggesting that staple foods can play a significant role in overall dietary quality and immune support [13]. The interplay between food, nutrients, and immunity is complex and multifaceted [14, 15]. Advances in methodologies for assessing dietary intake, innovative food processing techniques, and strategies for enhancing nutrient content are all contributing to a deeper understanding of how nutrition can bolster immune health [16, 17]. Continued research in these areas is essential for developing effective dietary interventions that promote health and prevent disease.

The relationship between food, nutrients, and immunity has garnered significant attention in recent years, particularly in light of global health challenges such as the COVID-19 pandemic [18-20]. Nutritional health plays a crucial role in maintaining and enhancing the immune system, which is essential for combating infections and diseases [21, 22]. This review explores recent advances in nutritional health, focusing on the role of various foods and nutrients in supporting immune function.