Arancibia, MarceloMarceloArancibiaLutz, MarianeMarianeLutzPapuzinski, CristianCristianPapuzinskiJana Stojanova2025-08-252025-08-252021-11-2610.1016/j.regg.2021.08.0032-s2.0-85120160448https://cris-uv-2.scimago.es/handle/123456789/6042Aging of the immune system, or immunosenescence, alters the viral immune response in the elderly, especially when frailty exists. Research findings have demonstrated an imbalance in pro- and anti-inflammatory mechanisms, reduced production and diversification of T lymphocytes, and an alteration in immunovigilance and antibody synthesis. In this context, nutrition has a role in combating sarcopenia and frailty. Some food components that contribute to immune-competence are protein, vitamin D, n-3 fatty acids, antioxidant vitamins (vitamins C and E), zinc, selenium and iron. In times of a pandemic, nutritional recommendations for immune-competence in the elderly should be based on clinical studies. In this article, immunosenescence and its relationship to nutrition are addressed, including interventions studied in the context of the COVID-19 pandemic.esacceso restringidoAgingGeriatrics And GerontologyMedicinereview