Suffering from atopic dermatitis often seen in the great hope of a change in diet to improve the course of their disease. There are also sweeping recommendations of self-appointed experts and often highly distorted presence of the topic in the media. The consequence is often due to malnutrition and severe emotional distress of those affected.
The relationship between the disease and food intolerances is indeed secured, according to current data situation, but must be considered separately.
Food intolerances, which can have an effect on atopic dermatitis in the course of the disease are, in essence:
True IgE-mediated allergy to basic foods,
Pollen-associated food allergies,
Pseudo-allergy to natural and synthetic food components,
Individual intolerance to the so-called irritants.
"Real" food allergies
One third of children with eczema play true Age-mediated food allergies play a role, and the reactions are usually limited to one or two foods and lose up to school age again. Foremost among the triggers are egg, milk, wheat and soy.
How much real influence of food allergies in eczema during adolescence and adulthood, is not documented in the literature with epidemiological data. In all the articles on the subject of influence is estimated to be significantly lower than in early childhood.
cross-allergenicity
In adulthood, it is the pollen-associated food allergies, the so-called cross-reactions, which deteriorate at about 50 percent of adult and juvenile atopic dermatitis the skin's appearance, even if there are not always typical hay fever symptoms.
pseudoallergies
Besides the classical allergies, there is again evidence that other food components can trigger an eczema relapse or entertain. The discussions around this topic are actively conducted, but unfortunately the data available so far not so straightforward. Several studies have demonstrated that atopic dermatitis may affect in various natural and artificial food ingredients the course of eczema. Pseudo-allergies are not mediated immunologically, but there is a voluntary release of histamine and other inflammatory mediators from mast cells.
The trigger pseudo-allergic reactions have so far failed additives (azo dyes, preservatives, dyes), natural food ingredients (salicylic acid and benzoic acid, aromatic substances in tomatoes, spices), flavors, citric acid and citrus fruit to be identified.
Myth: atopic dermatitis may not eat sugar!
In many books and recommendations of self-proclaimed "nutritionists" who deal with the issue of eczema, still holds the statement, atopic dermatitis should not eat sugar (sucrose). As a replacement alternative sweeteners such as honey or maple syrup are recommended. These statements and recommendations are not tenable. First, the alternative sweetener made from the same sugar units and the other could be proven in a double-blind placebo-controlled study that the normal consumption of sugar in any way influenced the course of eczema. A waiver of sugar in the diet therapy of atopic dermatitis is not necessary.
Generally regarded as the basic rule for atopic dermatitis: There are no general dietary recommendations, or even eczema diets.
Whether the food plays a role in individual cases and influenced the course of eczema, can be found only in association with an allergy specialist and a trained dietician allergologically (dietician or nutritionist).
The relationship between the disease and food intolerances is indeed secured, according to current data situation, but must be considered separately.
Food intolerances, which can have an effect on atopic dermatitis in the course of the disease are, in essence:
True IgE-mediated allergy to basic foods,
Pollen-associated food allergies,
Pseudo-allergy to natural and synthetic food components,
Individual intolerance to the so-called irritants.
"Real" food allergies
One third of children with eczema play true Age-mediated food allergies play a role, and the reactions are usually limited to one or two foods and lose up to school age again. Foremost among the triggers are egg, milk, wheat and soy.
How much real influence of food allergies in eczema during adolescence and adulthood, is not documented in the literature with epidemiological data. In all the articles on the subject of influence is estimated to be significantly lower than in early childhood.
cross-allergenicity
In adulthood, it is the pollen-associated food allergies, the so-called cross-reactions, which deteriorate at about 50 percent of adult and juvenile atopic dermatitis the skin's appearance, even if there are not always typical hay fever symptoms.
pseudoallergies
Besides the classical allergies, there is again evidence that other food components can trigger an eczema relapse or entertain. The discussions around this topic are actively conducted, but unfortunately the data available so far not so straightforward. Several studies have demonstrated that atopic dermatitis may affect in various natural and artificial food ingredients the course of eczema. Pseudo-allergies are not mediated immunologically, but there is a voluntary release of histamine and other inflammatory mediators from mast cells.
The trigger pseudo-allergic reactions have so far failed additives (azo dyes, preservatives, dyes), natural food ingredients (salicylic acid and benzoic acid, aromatic substances in tomatoes, spices), flavors, citric acid and citrus fruit to be identified.
Myth: atopic dermatitis may not eat sugar!
In many books and recommendations of self-proclaimed "nutritionists" who deal with the issue of eczema, still holds the statement, atopic dermatitis should not eat sugar (sucrose). As a replacement alternative sweeteners such as honey or maple syrup are recommended. These statements and recommendations are not tenable. First, the alternative sweetener made from the same sugar units and the other could be proven in a double-blind placebo-controlled study that the normal consumption of sugar in any way influenced the course of eczema. A waiver of sugar in the diet therapy of atopic dermatitis is not necessary.
Generally regarded as the basic rule for atopic dermatitis: There are no general dietary recommendations, or even eczema diets.
Whether the food plays a role in individual cases and influenced the course of eczema, can be found only in association with an allergy specialist and a trained dietician allergologically (dietician or nutritionist).
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