Nutrients Infectious And Inflammatory Diseases

This book is a printed edition of the Special Issue "Nutrients, Infectious and Inflammatory Diseases" that was published in Nutrients

Foodborne disease like salmonellosis and toxoplasmosis are amongst the most significant causes of hospitalization in the U.S. and globally. Gastrointestinal infections alter gut microbiomes and increase permeability to toxins. Various invasions by microbial, fungal, viral and parasitic agents stimulate inflammation, a defensive mechanism of the body's immune system. Other stimuli include environmental stimuli, oxidative stress, aging and the physiological process. A long-lasting, persistent and excessive inflammatory response is a significant risk factor for developing various chronic inflammatory and infectious diseases.Different nutritional and dietary life styles, whether poor or lacking essential nutritional elements, as well as excess intake, can result in inflammatory complications and loss of function. Nutritional deficiency is linked with several infectious and inflammatory diseases as a cause or consequence. For instance, protein deficiency was reported in orphanages to provoke microbial and fungal complications including Pneumocystis pneumonia. Similarly, protein deficiency is a tell-tale sign of several parasitic diseases. Studies indicate that nutrients, such as amino acids, oligosaccharides, and short-chain fatty acids exert inhibitory and anti-inflammatory functions. These investigations help to understand nutritional contributions to the prevention, treatment and taming of certain inflammatory and infectious diseases. Infectious and inflammatory complications go hand-in-hand with malnutrition.The purpose of this Special Issue is to publish related new, basic and translational findings and clinical trials in this area. Other investigations or review articles were sought to link infectious and inflammatory diseases with nutrients. In addition, novel diagnostic, preventive and therapeutic modalities were invited to aid the development of nutritional strategies for the treatment and/or prevention of inflammation and infection. Original reviews were of particular interest to advance our understanding of signaling pathways, and the molecular and biochemical mechanisms behind the effects of nutrients on inflammatory and infectious diseases.

Nutrients are the substances essential for survival, growth and reproduction of organisms, including animals, plants, fungi and protists. They are divided into two broad categories namely, macronutrients and micronutrients. There are several nutrients such as amino acids, oligosaccharides, and short-chain fatty acids, which exhibit inhibitory and anti-inflammatory functions. Inflammatory diseases are a set of conditions that are characterized by inflammation. Some major inflammatory diseases are allergy, asthma, autoimmune diseases, celiac disease, glomerulonephritis and hepatitis. Infectious diseases refer to a group of diseases that are caused by pathogens such as bacteria, virus, fungi, or parasites. An inadequate amount of nutrient intake is associated with several infectious and inflammatory diseases as a cause or consequence. Nutritional deficiency can lead to inflammatory complications and loss of functions. This book outlines the role of nutrition in preventing, treating and controlling different types of inflammatory and infectious diseases. For all these who are interested in examining the role of nutrition in the management of inflammatory and infectious diseases, the studies included herein will serve as an excellent guide to develop a comprehensive understanding.

Nutrition and infection are often at a crossroads, interacting with each other and influencing human health. Infection is a major health problem and nutritional deficiency plays a significant role in increasing the risk of infection. Nutrition–Infection Interactions and Impacts on Human Health presents state-of-the-art evidence on nutrition–infection interactions and their impact on health and disease. The book explores a wide range of topics including the effects of infection on nutrition—a common occurrence in the developing world—and nutrient–infection interactions for specific infections including HIV, TB, malaria, and parasitic infections. These are reviewed with a special emphasis on nutritional interventions. Also covered is the role of the gastrointestinal tract and its influence on nutrition, focusing on the human gastrointestinal microbiota, enteric syndromes, probiotics, and immunonutrients. The book discusses infection–nutrition interactions in special age groups such as children, adolescents, and the elderly. It also reviews emerging nutritional and anti-infective strategies with an emphasis on future research directions. The book is useful for epidemiologists, nutritionists, and health care staff caring for patients. The book’s broad scope allows for its applicability to both the developed and the developing world.

This comprehensive and user-friendly volume focuses on the intersection between the fields of nutrition and infectious disease. It highlights the importance of nutritional status in infectious disease outcomes, and the need to recognize the role that nutrition plays in altering the risk of exposure and susceptibility to infection, the severity of the disease, and the effectiveness of treatment. Split into four parts, section one begins with a conceptual model linking nutritional status and infectious diseases, followed by primers on nutrition and immune function, that can serve as resources for students, researchers and practitioners. Section two provides accessible overviews of major categories of pathogens and is intended to be used as antecedents of pathogen-focused subsequent chapters, as well as to serve as discrete educational resources for students, researchers, and practitioners. The third section includes five in-depth case studies on specific infectious diseases where nutrition-infection interactions have been extensively explored: diarrheal and enteric disease, HIV and tuberculosis, arboviruses, malaria, and soil-transmitted helminths. The final section addresses cross-cutting topics such as drug-nutrient interactions, co-infections, and nutrition, infection, and climate change and then concludes by consolidating relevant clinical and public health approaches to addressing infection in the context of nutrition, and thus providing a sharp focus on the clinical relevance of the intersection between nutrition and infection Written by experts in the field, Nutrition and Infectious Diseases will be a go to resource and guide for immunologists, clinical pathologists, sociologists, epidemiologists, nutritionists, and all health care professionals managing and treating patients with infectious diseases.

This textbook discusses the inter-relationships between infections and nutritional status. It deals with the fundamentals of the immune function of the human body and the role that nutrition and nutrients play in its optimal functioning. The role that infective processes play in the etiology of malnutrition and the relationships between poor nutritional status and risk of infections are described. There are chapters describing nutrient deficiencies e.g. vitamin A, and the risk of infections, and chapters on specific infections e.g. TB, AIDS, and their role in poor nutritional status. Specific coverage is given to those people most at risk from infections - infants, children and the elderly.

Every aspect of immune function and host defense is dependent upon a proper supply and balance of nutrients. Severe malnutrition can cause significant alteration in immune response, but even subclinical deficits may be associated with an impaired immune response, and an increased risk of infection. Infectious diseases have accounted for more off-duty days during major wars than combat wounds or nonbattle injuries. Combined stressors may reduce the normal ability of soldiers to resist pathogens, increase their susceptibility to biological warfare agents, and reduce the effectiveness of vaccines intended to protect them. There is also a concern with the inappropriate use of dietary supplements. This book, one of a series, examines the impact of various types of stressors and the role of specific dietary nutrients in maintaining immune function of military personnel in the field. It reviews the impact of compromised nutrition status on immune function; the interaction of health, exercise, and stress (both physical and psychological) in immune function; and the role of nutritional supplements and newer biotechnology methods reported to enhance immune function. The first part of the book contains the committee's workshop summary and evaluation of ongoing research by Army scientists on immune status in special forces troops, responses to the Army's questions, conclusions, and recommendations. The rest of the book contains papers contributed by workshop speakers, grouped under such broad topics as an introduction to what is known about immune function, the assessment of immune function, the effect of nutrition, and the relation between the many and varied stresses encountered by military personnel and their effect on health.

Both nutrition deficiency and overnutrition can have a significant effect on the risk of infection. Nutrition, Immunity, and Infection focuses on the influence of diet on the immune system and how altering one’s diet helps prevent and treat infections and chronic diseases. This book reviews basic immunology and discusses changes in immune function throughout the life course. It features comprehensive chapters on obesity and the role of immune cells in adipose tissue; undernutrition and malnutrition; infant immune maturation; pre- and probiotics; mechanisms of immune regulation by various vitamins and minerals; nutrition and the aging immune system; nutrition interactions with environmental stress; and immunity in the global health arena. Nutrition, Immunity, and Infection describes the various roles of nutrients and other food constituents on immune function, host defense, and resistance to infection. It describes the impact of infection on nutritional status through a translational approach. Chapters bring together molecular, cellular, and experimental studies alongside human trials so that readers can assess both the evidence for the effects of the food component being discussed and the mechanisms underlying those effects. The impact of specific conditions including obesity, anorexia nervosa, and HIV infection is also considered. Chapter authors are experts in nutrition, immunity, and infection from all around the globe, including Europe, Australia, Brazil, India, and the United States. This book is a valuable resource for nutrition scientists, food scientists, dietitians, health practitioners, and students interested in nutrition and immunity.