White blood cells fight infection by attacking and destroying viruses, bacteria and other pathogenic microbes. At the very least, low white blood cells could suggest vulnerability to such pathogens. However, a low white blood cell count could also be an indication of the existing presence of an infection, diseases such as leukemia or certain cancers, or a toxic or allergic reaction to medication or other chemicals. Therefore, always consult your doctor about low white blood cells levels, even if you adopt a diet of foods intended to raise those levels.
Polyunsaturated Fatty Acids
In a study cited in a 2001 "Cancer Epidemiology, Biomarkers and Prevention" report, polyunsaturated fatty acids, or PUFAs, significantly increased white blood cell counts in women on a controlled diet. Foods highest in these PUFAs were deep-water ocean fish and other seafood. Flax and other seeds, nuts and whole grains are also high in PUFAs.
Foods with Vitamin C
Vitamin C helps the body produce more white blood cells, or WBCs, which also utilize vitamin C to do their job combating infections. You can find Vitamin C in all citrus fruits, including oranges, lemons and limes. You can also get vitamin C from other fruits such as berries, papayas, pineapples and guavas, and vegetables such as carrots, broccoli, cauliflower, brussels sprouts and bell peppers.
Bioflavonoids
To help the body assimilate vitamin C, James Balch's "Prescription for Nutritional Healing" recommends bioflavonoids, found in foods such as buckwheat, peppers and black currants, to help the body assimilate vitamin C. The body does not produce bioflavonoids and relies on the diet to obtain them. In addition to bioflavonoids supporting the functions of vitamin C, not the least being their WBC-boosting function, bioflavonoids also aid the immune system through their own antibacterial activity.
Carotenes
Beta-carotene, the reddish-orange pigment found in carrots, tomatoes, squash and chili peppers, helps increase white blood cell-level production. When the body digests foods with beta-carotene, the liver converts the substance into vitamin A, a natural antioxidant that helps prevent white blood cells' destruction and, according to Dr. Ronald Hoffman, improves white blood cell function. Hoffman also notes the immune-enhancing benefits of other carotenoids in yellow, orange, red, and dark green fruits and vegetables.
Antioxidants
While antioxidants don't exactly help the body produce more white blood cells, they can help support an immune system impaired by a low white blood cell count. Antioxidants are found in a number of foods, including blueberries, cherries and other red, blue or purple colored fruits. Many vegetables are high in antioxidants as well, including dark green leafy vegetables and sweet potatoes. Whole grains, milk, oats, nuts, seeds and beans are also rich antioxidant sources. Garlic, in particular, is an antioxidant known to help boost white blood cell production, as shown in studies such as one on chickens published in "Animal Science Journal" that found garlic increases white blood cell counts.
References
- "Cancer Epidemiology, Biomarkers and Prevention"; "Influence of Dietary Fatty Acid, Vegetable and Vitamin Intake on Etheno-DNA Adducts in White Blood Cells of Healthy Female Volunteers: A Pilot Study"; T. Hagenlocher et al.; November 2011
- "Prescription For Nutritional Healing"; James Balch et al.; 1990
- DrHoffman.com; "Nutrients That Boost Immunity"; Dr. Ronald Hoffman
- "Animal Science Journal"; "Modulatory Effects Of Two Levels Of Dietary Alliums On Immune Response And Certain Immunological Variables, Following Immunization, In White Leghorn Chickens"; H. Hanieh et al.; December 2010
- The Best Years In Life; "Boost Low White Blood Cell Count and Immune Function Naturally"; Tony Isaacs
