Cao Yu, Liu Jiaxiu, Zhu Wenxiu, Qin Ningbo, Ren Xiaomeng, Zhu Beiwei, Xia Xiaodong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Crit Rev Food Sci Nutr. 2022;62(15):4010-4035. doi: 10.1080/10408398.2021.1871587. Epub 2021 Jan 18.
Diets impact host health in multiple ways and an unbalanced diet could contribute to the initiation or progression of a variety of diseases. Although a wealth of information exists on the connections between diet and chronic metabolic diseases such as cardiovascular disease, diabetes mellitus, etc., how diet influences enteric infectious disease still remain underexplored. The review summarizes the current findings on the link between various dietary components and diverse enteric infectious diseases. Dietary ingredients discussed include macronutrients (carbohydrates, lipids, proteins), micronutrients (vitamins, minerals), and other dietary ingredients (phytonutrients and probiotic supplements). We first describe the importance of enteric infectious diseases and the direct and indirect relationship between diet and enteric infectious diseases. Then we discuss the effects of different dietary components on the susceptibility to or progression of enteric infectious disease. Finally, we delineate current knowledge gap and highlighted future research directions. The literature review revealed that different dietary components affect host resistance to enteric infections through a variety of mechanisms. Dietary components may directly inhibit or bind to enteric pathogens, or indirectly influence enteric infections through modulating immune function and gut microbiota. Elucidating the unique repercussions of different diets on enteric infections in this review may help provide dietary guidelines or design dietary interventions to prevent or alleviate enteric infectious diseases.
饮食通过多种方式影响宿主健康，不均衡的饮食可能导致多种疾病的发生或发展。尽管关于饮食与慢性代谢性疾病（如心血管疾病、糖尿病等）之间的联系已有大量信息，但饮食如何影响肠道传染病仍未得到充分探索。本综述总结了当前关于各种饮食成分与多种肠道传染病之间联系的研究结果。所讨论的饮食成分包括宏量营养素（碳水化合物、脂质、蛋白质）、微量营养素（维生素、矿物质）以及其他饮食成分（植物营养素和益生菌补充剂）。我们首先描述肠道传染病的重要性以及饮食与肠道传染病之间的直接和间接关系。然后我们讨论不同饮食成分对肠道传染病易感性或病程的影响。最后，我们阐述当前的知识空白并强调未来的研究方向。文献综述表明，不同的饮食成分通过多种机制影响宿主对肠道感染的抵抗力。饮食成分可能直接抑制或结合肠道病原体，或通过调节免疫功能和肠道微生物群间接影响肠道感染。在本综述中阐明不同饮食对肠道感染的独特影响可能有助于提供饮食指南或设计饮食干预措施，以预防或减轻肠道传染病。
