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Immunology of Dietary Exposure
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Author(s): Lucy Mohapatra (Amity Institute of Pharmacy, Amity University Uttar Pradesh, Noida, India), Deepak Mishra (Amity Institute of Pharmacy, Amity University Uttar Pradesh, Noida, India), Alok Shiomurti Tripathi (Era College of Pharmacy, Era University, Lucknow, India)and Sambit Kumar Parida (Amity Institute of Pharmacy, Amity University Rajasthan, India)
Copyright: 2024
Pages: 29
Source title:
Nutrition Controversies and Advances in Autoimmune Disease
Source Author(s)/Editor(s): Srikanta Patnaik (SOA University, India & Interscience Institute of Management and Technology, India), Ahmed M. Hamad (Benha University, Egypt), Debjyoti Paul (Amity University, Kolkata, India), Pushan Kumar Dutta (Amity University, Kolkata, India)and Muhammad Shafiq (Guangzhou University, China & Shenyang Normal University, China)
DOI: 10.4018/979-8-3693-5528-2.ch008
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Abstract
To keep our body healthy and protected from infectious microbes, immunity is essential. The immune system (IS) predominantly comprised of innate and acquired immunity, and has evolved as a specific, complex, efficient, and regulated protective mechanism in human beings. The IS commands different macro and micronutrients to function properly. Dietary habits have an impact on immunity and inflammation. Investigations have shown that omega-3 fatty acids can mitigate inflammation whereas food items that may aggravate inflammation include processed meat, simple sugars, trans fats, and refined carbohydrates. The immunological function of gut antigens has been partially elucidated by germ-free models. But the large intestine, which has a high concentration of gut microbiota, does not contain much of the gut associated lymphoid tissue (GALT). The immune response, diet balance, and preserving the necessary levels of vitamins and minerals to fend off infections have been clearly discussed in this chapter. Further, an overview of food allergy and allergens are also included in this chapter.
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