Eczema is one of the most common skin disorders in children. Symptoms can be minor such as itchy, red, or crusty lesions or for some the itching and pain can be so severe that it interferes with the child's life.

Eczema usually responds to steroids applied topically, however the condition often returns once the medication is discontinued. Other than steroids, keeping the skin moisturised proves to be beneficial. The drier the skin is the itchier it can become.

Food allergies or intolerances are frequently a contributing factor for causing eczema as well as ear infections, tonsillitis, asthma and other inflammatory disorders.

ROLE OF FOOD ALLERGIES AND INTOLERANCES

A number of studies have demonstrated food allergy or intolerances as an important triggering factor in causing eczema in many children and adults. When the search for food allergies or intolerances are done correctly and the offending foods are eliminated many children with eczema improve greatly.

Methods for identifying foods are elimination diet, blood test for IgG or IgE antibodies, skin tests or electrodermal testing.

Food Tips

Eliminate all food allergens from the diet. The most common allergenic foods are dairy, soy, citrus, peanuts, wheat, fish, eggs, corn, and tomatoes. An elimination/challenge trial may be helpful in uncovering sensitivities. Remove suspected allergens from the diet for two weeks. Reintroduce foods at the rate of one food every three days. Watch for reactions that may include gastrointestinal upset, mood changes, flushing and exacerbation of eczema.

A rotation diet, in which the same food is not eaten more than once every four days, may be helpful in chronic eczema.

As eczema is an inflammatory condition, reduction of inflammatory foods in the diet may prove beneficial. These foods may not cause a reaction like allergenic foods but they cause inflammation at the cellular level. Example of inflammatory foods included saturated fats (meats, especially poultry, and dairy), refined foods and sugar. Patients with antibiotic sensitivity should eat only organic meats to avoid antibiotic residues. Avoid caffeine and alcohol.

Increase intake of fresh vegetables, whole grains and essential fatty acids (cold-water fish, nuts, and seeds).

Conservative introduction of solid foods as a child is weaning may help prevent hypersensitivity conditions. If there is a strong family history of allergies or atopic conditions and/or if the child's immunity has been compromised in infancy, delay the introduction of highly allergenic foods (especially dairy and grains) until 1 year or older. Breast feed for as long as possible ideally one year of age and if you have to supplement with formula use a goats derived formula.

Infants exclusively breast-fed have a lower risk of atopic eczema development and develop symptoms at a later age. This may reflect later contact with cow's milk, a common sensitizer.

NUTRITIONAL SUPPLEMENTS

Essential Fatty Acids (EFAs)

Essential Fatty Acids play an important role in promoting healthy skin. Some individuals appear to have a defect in the ability to utilize EFAs. As early as 1933, EFA supplements were found to aid in the healing of eczema. Good sources of EFA are sunflower, safflower, cod-liver and flaxseed oils. These oils contain different proportions of omega -6 and omega -3 fatty acids, and the optimal supplement may vary from person to person.

Zinc

Zinc is beneficial for a number of skin conditions. From experience the combination of zinc and EFAs is more effective than either one alone. The dosage varies with a child's age and weight.

Acidophillus

Some studies have shown that people who are prone to allergies are born with an imbalance of their gut flora. Acidophillus supplementation helps to restore this and reduce the signs of allergy, like eczema as well as the allergic disorders.

Some studies have shown that by taking acidophilus in the last trimester you help to reduce the incidence or severity of eczema, asthma, and allergies in the baby.

References

The patient's book of Natural Healing, Jonathan V. Wright, M.D. Alan R. Gaby, M.D.

Nutritional Medicine. Dr Stephan Davies & Dr Alan Stewart