Bacterial Infection
An illness caused by harmful bacteria multiplying in the body. It can affect almost any area (skin, throat, lungs, urinary tract, and more) and ranges from mild and local to serious and widespread.
⚠ Seek medical attention if:
A high fever, a fast heartbeat or breathing, confusion, a spreading red or hot area of skin, severe pain, or feeling very unwell can signal a serious or spreading infection, including sepsis. Seek urgent medical care immediately.
Lifestyle factors
Poor hygiene, wounds or breaks in the skin, close contact with infected people, weakened immunity, and, for some, medical devices or procedures
Nutritional factors
Good overall nutrition supports the immune system, but diet does not treat an active bacterial infection; adequate protein, zinc, and vitamins support recovery
Possible medical causes
Bacteria such as Streptococcus, Staphylococcus, or E. coli entering the body; a weakened immune system, chronic conditions, and some procedures increase risk
Next steps
See a GP for a suspected bacterial infection, as many need antibiotics. Seek urgent or emergency care for high fever, severe symptoms, or signs of sepsis. Nutrition supports recovery but does not replace treatment.
Related nutrients (3)
Zinc supports normal immune function and recovery; it does not treat an active infection
Food sources: Pumpkin seeds (~2.2 mg zinc per 30g serving), Eggs (whole, boiled) (~1.1 mg zinc per 2 eggs), Brazil nuts (~1.2 mg zinc per 30g), Pecans (~1.3 mg per 30g), Pine nuts (~1.8 mg per 30g), Sesame seeds (~2.2 mg per 30g), Red beans (adzuki) (~4 mg per cup cooked), Garbanzo beans (chickpeas) (~2.5 mg per cup cooked), Miso (~0.5 mg per tbsp)
Adequate vitamin D supports a healthy immune response
Food sources: Salmon (grilled) (~570 IU (14 mcg) vitamin D per 100g grilled fillet), Eggs (whole, boiled) (~41 IU (1 mcg) vitamin D per egg, mostly in the yolk), Fortified oat milk (~100 IU (2.5 mcg) vitamin D per cup, fortified)
Vitamin C supports the immune system; it is a recovery support, not a treatment
Food sources: Spinach (cooked) (~18 mg vitamin C per cup cooked), Ginkgo nuts (~15 mg per 30g), Chestnuts (~7 mg per 30g (unusually high for a nut)), Avocado (~10 mg per 100g), Onion (~6 mg per 80g (half an onion)), Garlic (~2.5 mg per 9g), Mint leaf (~3 mg per 10g), Thyme leaf (~4 mg per 3g fresh), Basil leaf (~2 mg per 10g), Potatoes (~20 mg per medium potato (with skin)), Sweet potatoes (~22 mg per medium), Corn (~10 mg per cup), Purple sweet potatoes (~20 mg per medium), Kimchi (~10 mg per 50g), Cassava (~20 mg per 100g cooked), Sauerkraut (~7 mg per 50g), Yam (~12 mg per 100g cooked)
Supplement categories (2)
Supports the immune system during recovery; not a treatment for the infection
Cautions: Caution in people prone to kidney stones due to an oxalate metabolite
Supports immune function and recovery; not a substitute for antibiotics where they are needed
Cautions: Avoid long-term doses above 40 mg/day without medical supervision; monitor copper status with prolonged use
Related symptoms
Educational information only — not medical advice. This content does not diagnose, treat, or replace consultation with a qualified healthcare professional. Always seek professional medical advice for symptoms, supplement use, or health concerns.