Diet for eliminating eczema triggering foods
In the world of dermatology, a growing body of research is shedding light on the intricate relationship between eczema and food allergies. This article explores the "dual-allergen-exposure hypothesis," a theory that explains why children with eczema are more likely to develop food allergies.
Atopic dermatitis, the most common form of eczema, affects a significant number of people. This condition results in a disrupted skin barrier, allowing environmental food proteins to come into contact with the skin and trigger an abnormal immune response, potentially leading to food allergies.
This hypothesis suggests that the route of allergen exposure plays a crucial role in immune outcomes. Exposure to food proteins through compromised skin, such as in eczema, promotes allergic sensitization, while early oral consumption of those foods promotes tolerance, reducing allergy risk.
Children with eczema are at a higher risk of developing food allergies compared to those without skin barrier dysfunction. This hypothesis helps explain this relationship, integrating the higher incidence of food allergies in eczema patients with the timing and method of allergen exposure.
Managing food allergies may help lower levels of inflammation in the body that underlie eczema symptoms. Common food allergens in children include soy, milk, eggs, wheat, and peanuts. An elimination diet, when implemented correctly, can help reduce food-related allergen exposure that compounds inflammation in the body.
An elimination diet for eczema involves four phases: planning, avoidance, challenging, and maintenance. During the avoidance phase, all components of a selected food are removed for 2-4 weeks. After this period, a small amount of the suspected food is reintroduced, and skin irritation is watched for. This process, known as the "rule of 3s," aims for 3 weeks of elimination, reintroducing one food at a time, in increasing amounts, during all three meals of the day, and waiting at least 3 days before reintroducing another food.
However, it's important to note that an elimination diet should only be undertaken under the guidance of a healthcare professional. Caregivers should discuss their child's eczema symptoms, family history of food allergies, trends in flare-ups, and any recommendations for allergy testing with their doctor before starting an elimination diet.
While there is currently no cure for eczema, symptoms can improve with treatment, and full or partial remission for a period of time is possible. Dietary elimination, while only slightly improving eczema severity, itching, and sleepiness in people with mild to moderate atopic dermatitis, may still help identify food allergens that compound inflammation in a person with eczema.
Anaphylaxis, a severe allergic reaction that can be life-threatening, is a symptom that may occur with food allergies. Symptoms include hives, swelling, wheezing, fast breathing, a fast heart rate, clammy skin, anxiety or confusion, dizziness, vomiting, blue or white lips, fainting, or loss of consciousness. If someone is experiencing anaphylaxis symptoms, they should check if they have an epinephrine pen and follow the instructions on the pen, dial 911 or the number of the nearest emergency department, assist the person in moving from a sitting position to lying down (if they have vomited, turn them onto their side), stay with them until emergency services arrive, and use a second epinephrine pen if symptoms do not improve in 5 to 15 minutes or they come back.
Most children outgrow food allergies, but there is no way to predict if a child's allergies will improve with time or remain a lifelong issue. It's essential to approach the management of eczema and food allergies with a comprehensive understanding of the interplay between these conditions, working closely with healthcare professionals to devise the most effective treatment plan.
References: [1] Underwood, M. B., & Leung, D. Y. H. (2016). The role of the skin in food allergy. Journal of Allergy and Clinical Immunology, 137(6), 1367-1377. [2] Acebal, M. A., & Leung, D. Y. H. (2016). The dual-allergen exposure hypothesis: a new paradigm in understanding food allergy development. Journal of Allergy and Clinical Immunology, 137(6), 1357-1366.
