Effect of selected dietary aspects on the development and course of atopic dermatitis

Introduction and Objective.Atopic dermatitis (AD) is the most common chronic inflammatory skin disease in children and adults.The pathophysiology is complex, and in recent years an increase in its incidence has been observed.The aim of the article is to present relationships described in scientific reports between the use of selected dietary components and the development and course of AD.Brief description of the state of knowledge.AD is characterized by increased pruritus, dry skin, and most often affects children up to the age of one and may fade with age.In 33-39% of patients previously diagnosed with AD food allergy (AP) co-occurs.Dietary factors which can reduce the severity of the symptoms of the disease include vitamins D3 and E, omega-3 and omega-6 acids, zinc, and field dodder extract with whey.In patients diagnosed with AP correlated with AD an elimination diet may be considered.Patients also often have elevated histamine levels; therefore it is justifiable to limit the consumption of high-histamine products.In the prevention of atopy, it is also important to modify the diet of pregnant women and breastfeeding mothers.It was confirmed that the consumption of highly processed products and a high-protein diet increase the risk of AD.In contrast, supplementation with omega-3 fatty acids during pregnancy and breastfeeding could potentially reduce it.Some studies suggest that lack of breastfeeding or a shortened period of breastfeeding may also increase the risk of development of atopy in a child, similar to the diversity of the child's gut microflora.Summary.According to current research, an elimination diet is not routinely recommended for AD patients.Some supplements may have therapeutic potential, but their efficacy needs to be confirmed on a larger group of subjects.