Age Versus Immunity: Dietary Influences on Immunosenescence.

Area of Science:

• Gerontology
• Immunology
• Nutritional Science

Background:

• Immunosenescence, the aging immune system, increases susceptibility to diseases.
• It involves immune cell changes, inflammation, and gut microbiome alterations.
• Dietary factors, including functional and conventional foods, influence immune aging.

Purpose of the Study:

• To review the impact of dietary components on immunosenescence.
• To analyze the effects of specific functional foods and pesticides on immune health.
• To understand diet's role in modulating age-related immune decline.

Main Methods:

• Literature review of studies from 2010-2025.
• Analysis of clinical and experimental data on curcumin, butyrate, vitamin D3, omega-3 fatty acids, and pesticides.
• Evaluation of impacts on microbiome, gut barrier, inflammatory markers, and immune response.

Main Results:

• Functional foods like curcumin, butyrate, vitamin D3, and omega-3s show benefits.
• These include improved microbiota diversity, reduced inflammation (CRP, TNF-α, IL-6), and better lipid profiles.
• Pesticide-rich conventional foods induce dysbiosis, gut barrier damage, and inflammation.

Conclusions:

• Diet is crucial for managing immunosenescence.
• Functional foods can bolster immunity and reduce inflammation in aging.
• Conventional foods may worsen immune aging; further research is needed for dietary guidelines.