Eczema diet
The effect of diet on eczema is still unclear. Certain foods
such as milk, eggs, nuts, wheat and chocolate have been linked with
food allergy and associated health problems such as eczema.
However, it is not recommended to remove foods from the diet
without professional advice.
such as milk, eggs, nuts, wheat and chocolate have been linked with
food allergy and associated health problems such as eczema.
However, it is not recommended to remove foods from the diet
without professional advice.
Recent evidence suggest that probiotics may help to prevent
eczema. Omega-3 polyunsaturated fatty acids which are found in fish
and antioxidants obtained from fruit and vegetables are also
recommended to help treat/prevent this condition.
eczema. Omega-3 polyunsaturated fatty acids which are found in fish
and antioxidants obtained from fruit and vegetables are also
recommended to help treat/prevent this condition.
The diet
Include (daily):
- 1 serving of probiotics (eg. yoghurt, saeurkraut)
- 5 servings of cereals
- 5 servings of vegetables
- 2 servings of fruit
- 2 servings of protein (eg. chicken, legumes, fish for omega-3
polyunsaturated fatty acids) - 2 servings of low-fat dairy products or equivalents.
Avoid:
- Foods which may affect your eczema (eg. milk, eggs, nuts,
chocolate, wheat, shell fish) - Everyone is different and some foods may affect some people and
not others. Make a note of the particular foods which tend to
aggravate your eczema so that you can discuss this with your
healthcare professional.
One-day sample diet
Breakfast
Glass of water
Bowl of porridge with calcium-fortified soy milk
Stewed apple
Snack
Pear or banana
Tub of low-fat yoghurt
Water
Lunch
½ can of salmon, drained
Lettuce, cucumber and carrot with balsamic and olive oil
dressing
dressing
Crusty sourdough bread
Glass of water
Snack
Rye bread with salad
Dinner
Mushroom and lentil risotto (see recipe below)
Fresh fruit salad
Herbal tea
Note: drink plenty of water throughout the day.
Servings per day:
Probiotics: 1 serving
Cereals: 5 servings
Vegetables: 5 servings
Fruit: 3 servings
Protein: 2 servings
Dairy products/equivalent: 2 servings
Omega-3 polyunsaturated fatty acids: 1 serving
Recipe
Mushroom and lentil risotto
2 tbsp of olive oil
2 cloves of garlic
1 red onion
2 stalks of celery
1 potato
1 carrot
1 cup mushrooms
1 cup of red lentils
1 cup of uncooked Arborio rice
2 florets of broccoli
1.5 litres of water
Freshly ground pepper
Heat oil in pan and add onion and garlic. Add 1.5 litres of water,
2 stalks celery, potato, 1 medium carrot. Cover and bring to the
boil until celery and carrot are cooked. Remove celery, potato and
carrot. Add 1 cup of mushrooms. Add 1 cup of red lentils and 1 cup
raw Arborio rice, stirring continuously until cooked. Add 2 florets
of steamed broccoli, add pepper and serve.
2 stalks celery, potato, 1 medium carrot. Cover and bring to the
boil until celery and carrot are cooked. Remove celery, potato and
carrot. Add 1 cup of mushrooms. Add 1 cup of red lentils and 1 cup
raw Arborio rice, stirring continuously until cooked. Add 2 florets
of steamed broccoli, add pepper and serve.