Nutrition and diet in ethnic atopic dermatitis

Atopic dermatitis (AD) is a chronic, inflammatory, eczematous skin disorder that more frequently affects children. The disease is mainly mediated by Th2 cells and has skin barrier impairment in genetically predisposed individuals as the main underlying etiological factor. The role of diet and nutrition has been well understood in the functioning of the immune system, but the role of dietary factors in the pathogenesis of AD is still a topic of debate. Various studies have shown the role of certain nutrients, including Vitamins (D, C, E, A), minerals (zinc, iron, magnesium, selenium, copper), fatty acids polyunsaturated fatty acids, prebiotics, and probiotics, in the pathogenesis and progression of the disease. However, certain food materials such as cow’s milk and eggs may predispose the infants to develop AD, and studies evaluating the exclusion of these food items from the diet have been conducted. Various differences are seen in the food habits, dietary requirements, availability of food items, and local practices in different ethnicities. In this article, we have reviewed the role of supplementation and exclusion diets, which can help us in managing and preventing the progression of the disease.