Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory disease. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, Immunity, and Inflammation is a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play in this key bodily response. Part One discusses innate and adaptive immunity, mucosal immunity, chronic inflammatory diseases, and low grade inflammation. Part Two highlights the role of micronutrients in inflammation and immunity. Part Three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics, and the antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. It also explores the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity, and inflammation are discussed from an integrative and life course perspective in Part Four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition during aging, the impact of exercise on immunity its interaction with nutrition, and the effect of malnutrition on immunity and susceptibility to infection. A comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries.