Are There Nutrients That Raise Levels of Immunoglobulins?

Immunoglobulins play a critical role in immune function: they act as antibodies that prevent you from becoming ill. Your B cells produce immunoglobulin, and sometimes your body can slow the manufacturing process. Your physician may recommend traditional therapies to boost immunoglobulin production, although you can also include certain nutrients in your diet to assist with this action.

Eating foods high in vitamin A may offer benefits for your immunoglobulin levels. The Harvard Medical School suggests that vitamin A influences B cells, a type of immunoglobulin. A study featured in the March 1994 issue of "Clinical and Diagnostic Laboratory Immunology" suggests that vitamin A increased the level of immunoglobulin in children as well. Include foods such as eggs, cream, liver and kidneys to get more vitamin A into your diet.

Raise your immunoglobulin levels by consuming zinc. Research featured in the February 2010 "Journal of the Indian Medical Association" indicates that zinc boosts immunoglobulin levels in patients with tuberculosis. Oysters are particularly high in this nutrient, although you may also supplement your zinc intake by eating red meat, seafood, pork and poultry, baked beans, cashews, beans and cheese.

Vitamin E is known to positively influence immunoglobulin quantities in blood. Evidence from the February 2008 issue of "Anatomia, Histologia, Embryologia" notes a correlation between vitamin E intake and immunoglobulin; although this study was carried out on chickens, human research is needed to confirm this finding. Eat foods such as liver, eggs, nuts, dark green leafy greens, sweet potatoes and avocado to get more vitamin E in your meal plan.

Lycopene, the compound that gives red and pink color to fruits and vegetables, may raise your immunoglobulin levels. A study in the November 2007 "Journal of Endocrinological Investigation" showed this improved the level of these cells in patients with diabetes. Tomatoes are an excellent source of lycopene, as are watermelons, apricots and pink grapefruits. Lycopene is most well known for preventing heart disease.