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Fortify your immunity with a balanced diet

Fortify your immunity with a balanced diet






A lot of research indicates that there is a close relationship between an individual's diet and the efficiency of their immune system.
Generally, a balanced and integrated diet offers the body a great capacity to fight against diseases.
Below we will explain the effect of different food elements on the body's immune system.

Protein deficiency :

Lack of protein on the diet leads to suppressed immunity and a high rate of infection with infectious diseases. It also affects the size of the thymus gland, so that its size becomes smaller than normal, and the number of lymphocytes, especially T cells and B cells producing immunoglobulin A, decreases.

Protein and energy deficiency :

The lack of protein and energy weakens the macrophage function of the respiratory system, as well as the inhibition of normal killer cell activity. It also leads to a decrease in the production of antibodies in the spleen and suppresses humoral functions. .
Thus, the incidence of infectious diseases increases due to the decrease in the concentration of antibodies and a decrease in the production of cytokines such as interleukin and interferon.

Deficiency in fats and essential fatty acids :

The lack of fat in the diet improves the body's immune system and as for the lack of essential fatty acids, it leads to a reduction in the production of cytokines and thus weakens the body's immunity.

Vitamin water shortage :

The lack of persistent vitamins in water such as B2, B6 and B12 can lead to a decrease in the proliferation of white blood cells (T) and (B), as well as the production of DNA in cells, as well as a decrease the function of cellular immunity and a decrease in the formation of antibodies.
Many studies have shown a significant decrease in the function of the thymus gland and a decrease in the production of immunoglobulins. As for vitamin C, its deficiency leads to an impairment of the function of phagocyte cells and the suppression of cellular immunity.

Deficiency in fat-soluble vitamins :

Severe vitamin A deficiency leads to Timothy and spleen atrophy and decreased production of lymphocytes and white blood cells, as well as decreased production of immunoglobulins and weakens response to antibody production, and weakens B and T cells and cellular immunity, with regard to vitamin D, its deficiency leads to a poor response to globulin ammonium and to a weakening of lymphocytes and resistance cells. As for vitamin E, its deficiency leads to a weak immune response and a decrease in the activity of T lymphocytes and macrophages.

Mineral salt deficiency :

Deficiency of the iron component leads to a decrease in cellular and humoral immunity, because the concentration of lymphocytes decreases, the activity of normal cells decreases and the production of interleukin 1 and 2. Decreases the response of nitrophile cells to kill bacteria , and therefore, the infection rate increases. For copper, its deficiency leads to a shortage of white blood cells and a shortage of nitrophile cells. The production of macrophage, helper T and degenerative cells decreases. Studies have shown that there is a lack of response to antibodies and a decrease in thymus function, and therefore that the infection increases by reducing cellular immunity.
An iodine deficiency leads to a decrease in the activity of polynucleotide white blood cells and a lack of magnesium reduces the concentration of (IgM), (IgG) in the plasma and reduces the number of white B cells, as well as humoral and the function of the lymphatic gland decreases and limits the deficiency Immune response and increased infection.
Selenium deficiency has been shown to weaken the function of phagocytosis, suppress the function of T cells, cause a deficiency in (IgG), (IgM) and reduces immune function. As for zinc, its deficiency leads to the suppression of immunity, the response to T cells and nitrophil cells is suppressed, the activity of the thymus gland decreases and the process of production of macrophages is transferred.

References:

Nutrition and Immunology, by Dr. Mona Khalil Abdel Qader
Health and medicine from nature, Dr. Andrew Weil
Nutritional culture. Dr. Nihal Mohamed Abdel-Majid, Dr. Essam Abdel Hafeez Boudi, Dr. Hani Helmy Mohamed, Dr. Ali Manahi Al-Shammari

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