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The relationship between food allergies and eczema is complex. Dr Du Toit is of the firm belief that food allergy and eczema are two closely related conditions. The treatment of eczema therefore involves a process of systematic exclusion of certain foods whilst simultaneously seeing to good eczema control. Dr Du Toit works closely with dermatology colleagues to optimise eczema control and to minimise discomfort and itch.
For a list of the food and aero-allergies, which may play a role in the prevention and treatment of eczema, please click here.
 The "Allergic March" is a term that describes how allergic diseases progress throughout one's life. The Allergic March usually commences with eczema. Eczema is most commonly diagnosed within the first few months of life and is usually the forerunner of the allergic march. In 1/3 to 1/2 of children in the UK, eczema will be associated with an underlying food allergy.
The association between eczema and food allergies is not always causal, but symptomatic relief or improvement in eczema control, can frequently be achieved when dietary modification is supervised by a specialist Allergist and Dietitian.
Food allergies (peanut allergy, for instance) generally present within the first three years of a child's life, often on the occasion of the first known exposure to the food. Food allergy can cause a range of symptoms and signs ranging from mild reactions such as hives (raised red bumps or wheals on the skin) to severe allergic reactions – known as anaphylaxis (detailed below).
With time, the allergic march may proceed to the development of asthma and/or rhino-conjunctivitis (also called hayfever).
Skin contact reactivity: Foods such as tomato, citrus and berries (which are sometimes low in ph due to natural acids such as Ascorbic acid, and high in histamine) may irritate facial eczema; these foods should continue to be eaten but will be best tolerated when eaten cooked, and after the application of a moisturise to the skin and any eczema around the mouth. |
Eczema |