Poor nutrition results in an immune system less able to respond to infections. We also know that people with suppressed immune systems, and for all of us as part of the ageing process we are more susceptible to infections and poorer response to vaccinations.
In terms of nutrition, we also know that increased immune activity is accompanied by an increased utilisation of certain vitamins (A, B6, B12, B9, C, D, E) and trace elements (Zn, Cu, Se Fe) which are required to support the immune system. Some research has also identified enhanced vaccination response in people taking probiotics. So clearly diet has a large role in supporting immunity and our response to vaccination.
I have Prof Philip Calder with me today to discuss his article Nutrition, immunity & Covid-19 which was recently published in the BMJ. Philip is Professor of Nutritional Immunology within Medicine at University of Southampton and has over 700 scientific publications. He is also a visiting lecturer on the MSc Nut Med course I attend at Surrey University. I’m delighted to have the opportunity to ask Philip some of the questions I often get asked when delivering webinars as part of organisations wellbeing strategy.
About Philip
Professor Philip Calder BSc(Hons), PhD, DPhil, RNutr, FSB, FAfN is Professor of Nutritional Immunology within Medicine at the University of Southampton. Philip has broad research interests in nutritional modulation of immunity, inflammation and cardiometabolic disease risk. Much of his work has been devoted to exploring the metabolism and functionality of fatty acids with an emphasis on the roles of omega-3 fatty acids. He has over 700 scientific publications. His work aims to understand how nutrition affects the functioning of the human body. Better understanding is key to developing strategies to improve human health and well-being, to lower disease risk and to treat nutrition-related illnesses
Nutrition, immunity & Covid-19 article in the BMJ https://nutrition.bmj.com/content/early/2020/05/20/bmjnph-2020-000085
