Anyone suffering from eczema will know that changes in the temperature and humidity can have adverse effects. With the recent wet and colder temps, it’s no surprise that some eczema sufferers are not enjoying the weather. However, in addition to calming the skin with antihistamines, you can also avoid eating certain foods which will add to the inflammation.
According to Australian research conducted over the past thirty years, these foods – while very healthy for many people – could be the reason your skin is dry, flaky and incredibly itchy.
Eggs
According to ‘skin prick’ and patch testing, over 70% of eczema sufferers are allergic to eggs. While not everyone’s eczema is caused by eggs, there is a condition called ‘egg white injury’ (a proper term!) that occurs when (raw) egg whites consumed cause a biotin deficiency in the body, triggering eczema.
Dairy products
After eggs, dairy like cow’s milk, yoghurt, butter and cheese, are the second most common allergens for eczema sufferers. Yoghurt is particularly bad as it often contains added sugar, fruit flavourings, amines (histamines from fermentation) and a natural colour called Annatto (160b) which can trigger eczema.
Dairy products can also cause damage to the lining of the gastrointestinal tract, when tiny holes allow larger food particles to enter the body and allergic reactions and sensitivities can result.
Calcium deficiency can also cause eczema so it’s important to take a calcium supplement or other sources of calcium.
Grapes and Tomatoes
Grapes and tomatoes are a “triple threat” as they’re rich in three itch-promoting chemicals: salicylates, amines and monosodium glutamate (MSG). Avoid grape and its products (like wine and raisins), as well as tomatoes (and derivatives like ketchup) if you have eczema.
Oranges, Kiwifruits and Avocados
Fruits with strong acid such as oranges (and orange products) and kiwis are a rich source of two itchy chemicals: salicylates and amines. 36% of eczema sufferers experience a worsening of eczema symptoms when they eat amine-rich foods. (Loblay and Swain 2006). Avocado is one of the richest sources of amines and itch-promoting salicylates.
In addition, kiwis, for some people with pollen allergies, are also known to cause allergic reactions which can take days to appear – reactions range from itchy to tingling mouth and tongue.
Soy Sauce
It’s no surprise that soy sauce is very rich in MSG (both natural or artificial) and amines. Eczema sufferers experience a worsening of their skin condition when they eat glutamates like MSG.
Broccoli, spinach, silverbeet and kale
These three veggies are also ‘triple threats’ as they are rich sources of itch-promoting salicylates, amines and natural MSG. Eczema-friendly alternatives are the greens that are lower in salicylates like green beans, iceberg lettuce and celery to name a few.
Dried Fruits
If a ‘triple threat’ isn’t enough, these products have a fourth irritant: sulphites! They’re used as an additive to maintain food colour, shelf-life and prevent the growth of fungi or bacteria. All types of dried fruits (ie. dried apricots, dates, prunes and sultanas), contain high levels of salicylates and amines, while some also contain sulphites and natural MSG. More than 50% of people with eczema react to preservatives which are common in dried fruits. (Ref: Loblay and Swain 2006)
Deli meats
Meats like sausages, ham, and bacon are high in nitrates (preservatives), flavour enhancers, and saturated fats, which can worsen the itch of eczema. If you want to eat meat, skinless chicken, lean lamb and beef are fine.
Junk Food
It comes as no surprise that junk food – which contains a lot of the irritants listed above – is not good for eczema sufferers. New Zealand researchers (who based their study on international data from 2 million children) discovered that kids who eat fast food (take away foods) three or more times per week are significantly more likely than other children to develop severe eczema.
So if you’re a habitual eczema sufferer, a skin cream often does not suffice – in the war against eczema, an internal solution is often needed.
Quite often, you won’t know if you are sensitive to salicylates or amines or MSG until you avoid these foods for a couple of weeks, then test them again.
