eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2020-12-01 8 6 250 256 10.12691/ajfst-8-6-4 AJFST2020864 article Adediji Omolade Monisayo tianah18@stu.xjtu.edu.cn 1 Ethan Crystal Jane 1 Mougni Mohamed Azalati 1 Bei Han 1 School of Public Health Science Center, Xian Jiaotong University, Xian, China As humans, immune competence is an important factor in ensuring that the risk and severity of infection differ and has to do with how the immune system develops, matures, and declines. Nutrition has a bidirectional relationship with communicable and non-communicable diseases, and several factors influence the immune system and its competence. Poor nutrition can compromise immune function and increase the risk of diseases. Micronutrient deficiencies have become a global public health issue, and malnutrition predisposes individuals to certain infections. Although immune function can be enhanced by restoring micronutrients deficiency to recommended levels, this may promote higher resistance to disease and facilitate faster recovery during illness. However, a few pieces of literature exists on the relationship between nutrition and diseases. This review contributes to knowledge by looking at the role of nutrition in the susceptibility of individuals to communicable and non-communicable diseases, considering factors such as malnutrition, gut microbiota, genetic composition, and diet. http://pubs.sciepub.com/ajfst/8/6/4/ajfst-8-6-4.pdf nutrition communicable diseases non-communicable diseases immunity