Eczema is a skin condition that often causes unbearable itching, redness, and irritation. It can be overwhelming to deal with, especially in chronic cases.
Many people think eczema is only treated topically. However, it’s a chronic inflammatory condition influenced by internal and external factors, so it can also be treated from within.
Your diet plays a significant role in triggering and managing eczema flare-ups. What you eat doesn’t just affect your weight or energy levels; it can also influence how your skin behaves. Certain foods can calm or aggravate eczema, depending on how your body reacts.
That’s why at ARA Integrative and Functional Medicine in Glen Mills, Pennsylvania, Dr. Rina Kapoor, a board-certified internal and integrative medicine specialist, takes a holistic approach to treating eczema.
Her years of experience treating different types of eczema have revealed that anyone who understands and manages their diet can better control eczema and improve their quality of life.
Here, she explains the connection between diet and eczema, including common food triggers, the role of inflammation, the gut-skin connection, and how a personalized nutrition plan can help you manage your symptoms more effectively.
Diet can play a significant role in managing eczema, especially if you have food sensitivities or allergies that can trigger symptoms. Even if you don’t have a diagnosed food allergy, certain foods can still aggravate eczema by causing inflammation or affecting your gut balance.
Dairy is one of the most common dietary triggers for eczema; milk, cheese, and other dairy products can worsen symptoms. The proteins in dairy can trigger an immune response in some people, leading to increased inflammation and exacerbating eczema symptoms.
Gluten is another potential trigger. It can be problematic for people with celiac disease or non-celiac gluten sensitivity. These conditions are associated with inflammation and immune system responses that can cause a flare-up.
Soy products can also trigger eczema. Soy is a common ingredient in processed foods, so avoiding it can be challenging. If your symptoms worsen after consuming soy, try a soy-free diet to see if your skin improves.
While it’s essential to identify and avoid food triggers, it’s also important to find foods that can help reduce inflammation. Omega-3 fatty acids, found in fatty fish like salmon and in flaxseeds and walnuts, help reduce inflammation throughout the body, including the skin.
Probiotics are another great addition to an anti-inflammatory diet. Fermented foods like yogurt, kefir, sauerkraut, and kimchi don’t just support a healthy gut; they regulate your immune system and can reduce the inflammation that triggers eczema flare-ups.
Fruits and vegetables are also must-haves. They’re packed with vitamins, minerals, and antioxidants that help protect your skin and reduce inflammation. Colorful fruits and vegetables like berries, leafy greens, and sweet potatoes are particularly rich in antioxidants.
There’s no one-size-fits-all approach to managing eczema. Everyone’s body is different, so what works for you might not work for the next person. That’s why personalized diet plans are important for people with eczema.
At ARA Integrative and Functional Medicine, our approach to treating eczema includes a detailed review of your medical history, lifestyle, and dietary habits. We help you identify potential dietary triggers and develop a nutrition plan tailored to your needs.
We also work with you to eliminate the foods that might worsen your symptoms and introduce foods that can help reduce inflammation and support skin health.
Diet alone isn’t a cure for eczema, but it can significantly help control symptoms and improve your quality of life. Identifying and avoiding food triggers, including anti-inflammatory foods, and supporting your gut health can help you manage your eczema more effectively.
If you struggle with eczema and want to gain control over your symptoms, schedule an appointment with us online or call our Philadelphia-area office at 610-358-3300 today.
