Diet Immunity And Inflammation

Although inflammation is one of the body’s first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response.Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection.With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation. Provides an overview of key research in the important and connected areas of inflammation, infection, overactive immune responses, diseases and diet Outlines the fundamentals of immunity and inflammation and reviews the effects of different food constituents Discusses important related issues, such as ageing and exercise

Supporting initiation, development and resolution of appropriate immune responses is key to survival. Many nutrients and dietary components have been purported to have a role in supporting optimal immune function. This is vital throughout the life course, from the development and programming of the immune system in early life, to supporting immunity and reducing chronic inflammation in older people. In this special issue of Nutrients, we examine the evidence for the role of diet and dietary components in promoting protective immunity.

This volume provides readers with a systematic assessment of current literature on the link between nutrition and immunity. Chapters cover immunonutrition topics such as child development, cancer, aging, allergic asthma, food intolerance, obesity, and chronic critical illness. It also presents a thorough review of microflora of the gut and the essential role it plays in regulating the balance between immune tolerance and inflammation. Written by experts in the field, Nutrition and Immunity helps readers to further understand the importance of healthy dietary patterns in relation to providing immunity against disorders and offering readily available immunonutritional programming in clinical care. It will be a valuable resource for dietitians, immunologists, endocrinologists and other healthcare professionals.

Animal studies suggest that olive oil modulates immune function in vivo and ex vivo when fed at high levels. In contrast, consumption of an olive oil-rich diet by humans does not appear to bring about a general suppression of immune cell function, but may modulate levels of cellular and circulating inflammatory biomarkers. The lack of a clear effect of olive oil in humans may be attributable to the higher level of monounsaturated fat used in the animal studies. There is some evidence that the effects of olive oil on immune function in animal studies are due to oleic acid, but there is also growing evidence that the non-lipid fraction, containing polyphenolic components, may influence some aspects of immune function, particularly inflammation.

Vitamin A is required in the diet of all vertebrates, and is metabolized intracellularly to retinoic acid (RA), which is well known as a regulator of cell proliferation and differentiation. RA activates nuclear retinoid receptors and regulates a wide variety of genes. This chapter first discusses vitamin A nutrition and metabolism, and then how inflammation affects the metabolism of vitamin A compounds. Clinically, RA and several analogs are used in the treatment of skin disorders. Vitamin A deficiency is a risk factor for infectious disease. This chapter discusses the role of vitamin A in the immune system, especially in the regulation of T cell differentiation and in innate immunity.

It has been over 50years since Scrimshaw, Taylor and Gordon set out the bases for interpretation of synergistic and antagonistic interactions between malnutrition and infection. Any contemporary update must recognize emerging diseases such as HIV and re-emerging diseases such as tuberculosis. Genetic and epigenetic concepts and techniques have merged with the advance of technology in basic and applied immunity. Not only nutrient deficiencies, but also their excesses – including obesity and overweight – alter host defenses and risk of infections. Issues of vitamin D, host disease and infection, and interaction of the microbiome of fecal flora with the gut immune system represent two of the exciting contemporary departures.

The human gut is the natural habitat for a diverse and dynamic microbial ecosystem having an important impact on health and disease. Unabsorbed portions of food are a major nutritional source for these microbial communities. Prebiotics are non-digestible food ingredients that are selectively fermented in the gut resulting in specific changes in the composition or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Inulin-type fructans and galacto-oligosaccharides are the most extensively studied prebiotics. They are fermented in the colon to short-chain fatty acids, and selectively stimulate the growth of bifidobacteria. These changes have an impact on the mucosal and systemic immune system and are correlated with a series of health benefits reviewed in this chapter.

If You have an inflammatory disorder, then You need to change your eating habits. Although medication and other therapies are necessary, many experts say it may be beneficial to follow an anti-inflammatory diet too. If You have, say, rheumatoid arthritis, it's not going to be a miracle fix to alter what's on your plate — but it may reduce the number of flare-ups You've got, or it may help push the pain down a few notches. An anti-inflammatory diet is widely considered safe, so it can help lower your chances of having other issues even if it doesn't help with your disease. Anti-inflammatory foods are those that would be recommended to eat by any conventional nutrition expert. This book has discussed: - Inflammation - What is an anti-inflammatory diet - How inflammation is interrelated with obesity and arthritis - What is an anti-inflammatory lifestyle - Foods that prevent inflammation and much more! If You want to improve your health by eating correctly then this is the right book for You! Don't wait any longer! Grab you copy now!